Brioche balls with caramel sauce and glaze

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THE EXPERIENCE

recipe by:

Giorgos Mavropoulos

traditional

contemporary

Level of difficulty

Time needed 240 minutes

INGREDIENTS

1 egg

380 gr all-purpose flour

215 gr whole milk

50 gr white sugar

85 gr DODONI fresh cow butter

7 gr dry yeast

FOR THE CARAMEL SAUCE

100 gr white sugar

30 gr water

250 gr whole milk

50 gr DODONI fresh cow butter

1 pinch of salt

FOR THE GLAZE

300 gr caster sugar

60 gr whole milk

85 gr glucose

PREPARATION

Melt butter in a small saucepan. Add the sugar and the milk and mix until the sugar melts. When warm, add the yeast and stir until it dissolves. In a bowl, add the all-purpose flour, the egg and the yeast mixture and knead until you have a smooth dough. Cover the bowl with a towel and set aside for an hour and a half. In a bowl, pour the caster sugar, add the milk and glucose and mix until the glaze is formed.

EXECUTION

In a small saucepan, add water and sugar over medium heat until it turns brownish red. Remove from heat, add the butter and stir until homogeneous. Return it to the heat, add milk and salt and stir for 2 minutes. Then remove from heat it and blend it for half a minute.
Preheat the oven to 180 degrees.
Spread the dough and divide it into equal parts. Make balls the size of a golf ball. Place them in a 26 cm round baking pan.
Brush the balls on all sides with the caramel sauce. Set them aside for 20 minutes and then place them in the oven for 15 minutes at 180°C (fan mode). After 15 minutes, brush the balls with the caramel sauce again and bake for another 15 minutes.
Remove the baking pan from the oven and, after 10 minutes, pour the glaze over the brioche and shake the pan so that it is evenly spread. Decorate with optional gold leaves... and enjoy!