Brioche Feuilletée

Ingredients :

Lukewarm water : 1/2 cup + 1/4 cup  + 1 1/2 tbsp

Lukewarm milk : same quantity

Oil = 1/2 cup + 1/2 tbsp 

2 eggs, separated

2 tbsp sugar or more, according to taste

1 1/2 oz fresh yeast or 1 tbsp dehydrated 

Flour = approximately 6 cups + 1 ounce

Butter : 1 stick + 1 tbsp butter

Heavy grape syrup (optional), available in Turkish groceries

Poppyseeds (optional) : 1 tbsp

(It seems to me that she uses more butter than written in the list of ingredients, as needed)

METHOD

In a bowl add : water (boiling), milk (cold), sugar, oil, then yeast. Mix them together.

(Or use lukewarm water and lukewarm milk).

Gradually add the flour and mix it in. 

At the end of the process add little flour at a time so as to stop when you reach the right consistency. 

The dough should be pliable.Knead it for at least 5 minutes, to get it soft and elastic. Cover it and let it rise.

Meanwhile, cover 2 baking sheets with cooking paper.

When the dough has risen well, work it gently to get the air out.

Oil both the tabletop and your hands. Put the dough on the tabletop.

With your hands spread it into a large square shape. Large, but not too thin.

Scatter small dots of soft butter all over it and spread them a little, swiftly.

Fold one third of the dough over (letter style). Scatter butter on top of the folded end.

Spread the butter swiftly. Then fold the other end on top so as to finish the fold.

The dough has been folded into 3. Now it will be folded in 2 : first spread it gently with your hands, lengthwise. 

Then butter it the same way as before and fold it over, to get a squarish or rectangular shape. Keep the edges fairly straight.

Now you want to cut it into long strips, roughly 1 inch wide, using a pizza cutter.

Extend each strip slightly and fold it so as to reduce its length by half.

Twist it well and join both ends with a knot. Put them on the baking sheets, Leaving space around them for them to grow.

Cover with a cloth and let rise 15 minutes no more. 

Brush gently with the 2 slightly beaten egg whites (to which you can add some heavy grape syrup for a nice colour- optional).

You can scatter poppyseeds over one small part of each brioche (optional).

Put the baking sheet in a preheated oven (400°F), preferably in its lower half.

Bake until the brioches are golden on top. Don't overcook. 

As soon as you remove them from the oven, butter them with a stick of butter. Let them cool on a rack.

2 œufs (les jaunes pour la dorure les blancs dans la pâte) 1 verre d’eau tiède (200ml) 1 verre de lait tiède (200ml) 1 verre d’huile (125ml) 1 cuillère à café de sel 2 cuillère à soupe de sucre (si vous voulez + sucré rajouter du sucre) 1 levure fraîche A peu près 800g de farine (la texture de la pâte doit coller légèrement au doigt) 125g de beurre mou A cuire à 200• jusqu’à dorure

2 αυγά (οι κρόκοι για να επιχρυσωθούν τα λευκά στη ζύμη) 1 ποτήρι χλιαρό νερό (200 ml) 1 ποτήρι χλιαρό γάλα (200ml) 1 ποτήρι λάδι (125 ml) 1 κουταλάκι του γλυκού αλάτι 2 κουταλιές της σούπας ζάχαρη (αν θέλετε περισσότερο γλυκό, προσθέστε περισσότερη ζάχαρη) 1 φρέσκια μαγιά Περίπου 800 γραμμάρια αλεύρου (η υφή της ζύμης πρέπει να κολλήσει ελαφρώς στο δάχτυλό σας) 125 γρ. Μαλακό βούτυρο Ψήνουμε στους 200 • μέχρι να ροδίσουν