Easter Brioches

Dampfl: Place flour in a large enough bowl, make a dent. Mix yeast, sugar and milk in the bulge to a thin paste, sprinkle with a little flour, stand until the paste foams (about fifteen min).

Dough: add salt, butter and eggs, knead with a scoop or possibly the dough hook of a hand mixer until soft smooth dough. Cover and let rise at room temperature for one hour until doubled.

Shape: Roll three quarters of the dough into a roll, divide into portions, shape into balls, place in prepared ramekins. Press in the center of the dough. Shape remaining dough into balls, place in the troughs. Let the brioches rise for another thirty minutes, brush with egg yolk.

Bake: about fifteen minutes in the middle of the oven heated to 200 degrees, remove, cool slightly. Take the brioches out of the baking pans and cool on a rack.

Serve with: lemon ginger honey

Stir honey with lemon peel and ginger.

Tip: instead of lemon zest and ginger, use half a vanilla pod, seeds scraped out.

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