Remember my doughnuts recipe? Well, don’t tell anyone, but basically the way you make doughnuts is very similar to how you make brioche.
So, if you don’t like the idea of frying (I normally don’t eat much fried food myself), you can bake some brioche and feel almost virtuous (well, apart from the bacon).
1 or 2 rashers of smoked bacon
5 wild garlic mustard tops
For the brioche:
250 gr all purpose flour
12 gr yeast
125 ml milk
25 gr sugar
2 gr salt
40 gr plain Greek yoghurt
20 gr vegetable oil
2 egg yolks
grated peel of 1 lemon
2 teaspoons egg white
muffin silicone moulds
Prepare the doughnuts dough by activating the yeast in a little warm water for 15 minutes: simply add water to the yeast in a mug and wait until it foams.
Mix together the salt, sugar, flour and lemon peel, then add the yeast and the milk at room temperature little by little, the yogurt and oil until you get a shiny and elastic dough.
Cover the dough with cling film and leave it to rise for two hours.
On a floured surface, roll out the dough into 3 mm thickness and cut to size with a cookie cutter or a mug. Leave the discs, covered with a kitchen towel, to rise for another hour.
Add a little white egg wash on top of the brioche.
Turn on the oven at 180 degrees Celsius. On a baking tray, lay the bacon on one side and the dough discs into silicone moulds. Bake for 25 minutes checking regularly for even cooking.
Serve the brioche with the crispy bacon and wild garlic mustard leaves. If you like, drizzle with maple syrup.