Brioche Shapes (Klaaskoeken)
220 ml water (lukewam)
30 g unsalted butter
25 g sugar
Santa clause Cutter or cutter of choice
Weigh all ingredients and knead into a smooth dough.
Add extra water if the dough seems too dry.
Knead the whole for 10 minutes with a food processor to a smooth dough or 20 minutes by hand.
Cover the dough with a damp tea towel and let it rest for 10 minutes at room temperature.
Line the baking tray with parchment paper.
Roll out the dough with a rolling pin to a thickness of 1.5 cm.
Cut the shapes out of the dough with the cutter of choice.
Place these on the baking tray about 6 cm apart.
Let it rest for +/- 40 minutes under a damp tea towel at room temperature.
Preheat the oven to 220 degrees.
Place the bread in the center of the preheated oven and bake at 220 ° C for 8 to 10 minutes.