I have a great big family big, but a really big one. On Christmas Eve, we were up to 60 and 70 people only with cousins and uncles on my mother's side, so in my house I have always seen cooking for many people.
At Christmas, every December 28th my mother invited us all to a tea party, the "pages": pages are the ones that in the Bethlehem portal always come before the 3 Magic Kings, making Jesus aware that the kings were coming soon. Every December 28th, those pages left in my mother's House the presents that my grandparents had asked the 3 Magic Kings for each of us (grandchildren).
It was a crazy afternoon with a human train as a train that all cousins made. The snack was between an English tea and a Spanish classic merienda: hot chocolate, tea, butter muffins with candied fruit, chocolate bunt cake, macaroons and a juicy and tender brioche bread (my brothers and I always prayed for some leftovers, but every year the first thing to go was the brioche).
My mother did all the work without complaining at all and without noise, tea for 60 and it was always a great success. She prepared three or four loaves of brioche bread on a rectangular mould and served them in slices with butter and homemade jams. I will never forget the magic of those evenings with dishes of Limoges and thread embroidered tablecloths. A luxury that filled all of us with happiness and sugar! I have not ever tried an equal brioche, and so today, with the permission of my mother, I share with you this recipe, her recipe for my family brioche that I love making for breakfast on weekends.
- 3 eggs €0.37
- 60 ml of milk €0.04
- 40 g pressed yeast (fresh) €040
- 250 g flour €0.15
- 80 g of butter at temperature room €0.37
- 60 g sugar €0,051
- 1 pinch salt €0.02
- 1 egg €0,13
- 2 tablespoons of milk €0.018
Total €1.55 that divided among 8 buns that come out, we have €0.19 per unit. Cheaper than bread bought at the bakery!
10 Let cool the briochettes on a wire rack and serve with butter and jam or with ham, chorizo...sausage... Tender, juicy, and delicious!
- Prepare them the night before and give them 2 minutes oven heat in the morning. You'll have freshly baked brioches for breakfast
- Serve with salted butter and Strawberry Jam
- Fill them with ham, chorizo or smoked salmon with cream cheese. Simply delicious.
- Splash them with some grains of Pearl sugar or sesame seeds
What beautiful history, Loleta, I have loved. And I'll have the recipe to try;) Hugs.
Hello Miriam! So thank you very much. The truth is that it is a history of pretty, as real as life itself. A big kiss and thank you very much for being here!
Thank you very much for sharing these traditional family recipes that are the smell and the taste of our childhood memories. This is me irresistible to try. I think it is quite endearing that our family memory is full of those dishes prepared lovingly, around which life is shared.
Hi Lourdes, I am lucky to have a very large family in which the kitchen has always been very important, so like this, they will come more because there are a lot of anecdotes and family dishes that are the center of each celebration. Fortunate that I love to share with you. A hug and thank you very much for being here with me.
You're a lucky woman, not everyone can share so tender memories. And recipes! By the way, a question, the flour that you use here is force?
Hi Nuria! It is true that I am very lucky. It is and enjoy life for this reason. Thanks a lot. Flour is normal wheat of the brand you want, but do not need flour strength. Many thanks for writing and thank you for being here with me. A hug.
Thank you for your reply.
:)
I love your Notepad and and describe everything..! You teach cooking classes?
Hi star, thank you! That I teach. Right now in the English Court of Malaga almost every week. Audience both on the blog and FB. A hug and again thank you for your words and for being here with me! :)
Some time that I follow your blog, I even dare to make any recipe but this brioche has exceeded all my expectations! the same is that I did with the same loving care that your have made sharing this bit of your life... delicious.
I did it rectangular and given the success as myself with some individual molds.
Thank you and congratulations for the great work you do!
Hello Mary, sorry that you have not answered before but here I am! Thank you very much for your words and your encouragement. I'm glad a lot that well leave you the recipe. As I always say, never fails! MY mother has done it a thousand times and all comes out it delicious. A hug and thank you very much for being here with me :)
That history more cool and have good looking have if to my leave me
but the brioches are difficult, beautiful history.
a hug
Sonia thank you. I glad that you enjoyed the story. EST and others many you have here as well to thank you for the comment and for being here with me :) A hug
Thank you Sharing you family story and your mom’s cherished recipe! I adore brioche. I am going to try making th. Quick question… To dissolve the yeast did you warm the water? Are the silicone molds any special brand or type?
Thank you again!
Hi Almudena, Many thanks for your writing! Regarding your questions, the water should not be cold and if lukewarm even better. Concerning the mold, I used a Lékué one. It is a Spanish brand specialized in platinum silicon molds with are the best quality and have a 10-year warranty. Hope this helps! Thanks again for writing and for being around. Anything else, please, let me know :)