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Brioche Bun Recipe
Brioche Bun Recipe
250g plain flour or bread flour
One 7g packet of dried yeast
150ml warm milk
50g unsalted butter or margarine
2 tbsp caster sugar
Pinch of salt
6 tablespoons of your choice of curd or jam
A few slices of fruit or berries (optional)
6 hole muffin tin
Rolling board and pin
Wash your hands and wipe down your surfaces.
Heat the milk and add the yeast to activate it. Put them to one side for now.
Measure out and cube the butter then put it to one side.
Sift the flour, salt and sugar into your mixing bowel. Make a well in the middle.
Pour the yeast and milk mixture (which should be bubbling slightly) into the well and gently mix the flour and liquid together. Add the cubed butter as you do so and mix until combined.
Break the egg into the dough and resume mixing (it'll be quite sloppy at first, but stick with it). When it becomes stretchy, turn it onto a floured surfac
Volpi.You will find that the story you tell
is very rarely your own. In Lucca,
even the smallest pebbles
breathe in the warm sunlight.
Knotted stones and cobbled roads
beat out a paper-dry heartbeat heat
my city breathes in and out,
inhales sparrow air.
It's writing a story.
You are the pen.
You will find that in Lucca
the daisy chains forge fire
in side streets and back alleys.
Teenagers intertwine. Tell me,
odd flower, are you still closed?
Here we are colored wax;
the heat of the city melts us.
We run into each other, rhapsody
of pigments. Operas are our specialties.
Open up; feel the reds.
If not, try and see them. There is a place
of deep knife marks, a street
long as midnight
you may learn something there.
Valentina's voice glimmers like red wine.
You may enjoy intoxications. Still,
know alcohol has no story
and will swallow your own.
Find the sign with the wolf on it.
You'll know the place. Epiphanies ring true as church-bells.
Lucca still guides the wanderers
to well sp
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