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burrolatte in polvereuova fresche

Classic brioche with eggs, butter and milk

Brioche classica con uova, burro e latte

Proportion for 8 brioches



  • 300g Cornstarch
  • 50g Tapioca starch
  • 50g Whole grain rice flour
  • 100g Granulated sugar
  • 10g powdered milk (also lactose-free)
  • 60g ANGEL MIX
  • 3g Xanthan
  • 4g Sale
  • 25g Fresh yeast


  • 160g Fresh eggs (3 medium eggs)
  • 220g Cold water
  • 30g Sunflower seed oil


  • 50g Donkey at room temperature (Margarine)


Gather all the "powders" in the mixer bowl and start it at low speed with the hook.

Pour in the "liquids" and continue to work for about ten minutes, switching to medium-high speed and cleaning, from time to time and with the machine stopped, the sides of the bowl using a spatula and bringing the dough back to the center.
Finally add the butter or margarine and continue to work until you obtain a smooth, homogeneous and firm mixture.

Transfer the dough to the table sprinkled with corn starch or rice starch, work it briefly with your hands and form a 40cm loaf. Divide the loaf into 8 pieces of 5cm each and work each piece between your hands until you obtain the desired shape, and arrange the brioches thus obtained on a baking tray lined with baking paper.

Lightly grease the surface with oil or non-stick spray and cover with a plastic sheet. Leave to rise until abundantly doubled (ideal leavening temperature 38°/40°C for approximately 80 minutes), then brush the brioche with beaten egg or melted cocoa butter.

Bake in a preheated oven at 170°C for 17 minutes (adjust time and temperature if you prefer other shapes or sizes).

Remove from the oven and leave to cool. It is possible to freeze the product for up to 45 days from the production date. It is possible to freeze the brioches before the leavening phase, then defrost them and leave them to dissolve in the refrigerator and proceed with the leavening and cooking phase as previously described.


The final product is a classic brioche, with a rich flavor of eggs, butter and milk. It is possible to replace the various ingredients with the ones described in the recipe to obtain a lactose-free and dairy-free product.

It is possible to increase the quantity of butter to obtain an even richer brioche, but it risks becoming cloying on the palate and difficult for digestion.

The product - despite having a marked sweet note - can also be used for savory dishes or as a bun for a richer and firmer hamburger, with a stronger texture but still soft to the bite.

It is possible to freeze the finished product, and defrost and regenerate it according to your needs.

You can increase the amount of sugar by 20%, also using cane sugar for a more intense flavor and color. Or reduce the quantity of sugar and slightly increase the quantity of salt (6g) for a final product ideal for savory gastronomy (brioche bread, savory panettone, etc.)

This like the others, as we always like to remember, is a 'basic recipe', it is then up to the operator's imagination and talent to make the necessary changes to transform it into a unique preparation: the addition of various seeds, or cinnamon, or chocolate chips, etc. it can lead to the creation of tasty buns, pan drippings, Maritozzi, brioche with tuppo, Challah Bread, etc.etc.

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