Sweet bread brioche or cuddly wicker

12 servings
7 hours

Add all dry ingredients to SIEVED flour and mix everything well. !!! Regarding dough kneading!!! hands or combain!!! Of course, it is better to do it with kombain (or bread maker). If you will mix your hands, multiply the kneading time by two!!! Then add eggs and milk! room temperature! And we start kneading the dough for 10 minutes.

After 10 minutes, we begin to introduce COLD butter into the cube. When all the oil has been injected, we add candied fruits. I have home ones, I did them myself. I already had a recipe on the site. If you're wondering, check in. Or candied fruits can be replaced with raisins, zest, or not put at all. Here is already a wish. If you add less sugar, you can generally bake sweet bread and serve it with cheese or cream cheese.

The readiness of the test can be determined by the so-called & quot; gluten window & quot;. A piece of the test can be stretched with two hands, if it has not broken, it is ready.

And we take it to a warm place for 1-1. 5 hours for proofing. I usually put it in the microwave and put a glass of hot water next to it. Or into the oven with the light bulb on.

1. 5 hours passed. This dough should not increase much in size, it is quite heavy, with a lot of dough. But this time is enough!! Carefully beat it, you don't need much, just return the previous form. Wrap with film and put it in the REFRIGERATOR. At least for 4 hours, but better for the night. In general, this dough can be spent in the refrigerator for up to 3 days. And he will have absolutely nothing.

My dough spent a day in the fridge. But from experience I will say that the night is quite enough. We give him 5 minutes to warm up and we will form buns. You do not need to beat it hard, during the molding process it will drop.

I divide the dough in half. Then one half for 3 equal parts, the second for five.

I round it up, cover it with film and give a couple of minutes to rest. I greased both baking tins with butter, then dusted them with flour, and put parchment on the bottom. To make it easier to remove after baking.

And I form a regular pigtail of three bundles. I sprinkle on top, then roll in sugar with cinnamon. Propiration: 20 gr. sugar, 0. 5 tsp cinnamon, pinch of salt.

I turn the edges, and gently carry them into the mold. On top, you can also sprinkle with residues of sugar with cinnamon.

For buns, I roll the dough into a small rectangular layer and lay out the filling on top. Literally a couple of teaspoons. This dough is very tender, airy. When proofing in a mold with a lot of filling, it may not withstand and fall. I have strawberry jam. If desired, you can use any jam, jam, caramel, condensed milk, chocolate, dried fruits, or something not sweet, for example: cheese, herbs. . .

We leave the edges free so that it is easier to pinch. And we roll it up with a converter.

Cover with film and leave in a warm place for approach. It will take 1-1. 5 hours. The dough should double in size.

Grease with milk and send to a preheated oven to 165- 170 degrees for 40 minutes. Top-bottom mode. But focus better on your oven.

After baking, while the buns are still hot, grease them with melted butter. Let me cool down on the grill.

Sprinkle generously with icing sugar. And you can serve.

Jam buns are great with a glass of milk and cinnamon wicker to a cup of morning coffee. Enjoy your meal!!!