Brioche For Breakfast - Algerian Chrik or Lamona

As-Salamu Alaikum,

Brioche:- an enriched sweet bread dough that can be baked in the traditional fluted tins or made into buns and whole loafs of various shapes. It's rich and tender crumb comes from using both butter and eggs in the dough.

Of course Brioche originated in France but like the baguette it too made it's way into Algerian cuisine during the occupation.

I adapted this version for making my chrik / lamona but I highly recommend you check out simplicity of my table by the sea's Chrik with a whole lot more detail and info on brioche masha'Allah.

Chrik are ideal for serving at breakfast, simply split, toast and spread with apricot jam (Algerians favourite)

Chrik

adapted from here
makes 12 buns

Ingredients

125ml warm milk
75ml warm water (you can replace 1 - 2 tablespoons with orange blossom water)
1 egg beaten
60g melted butter (I used salted) or margarine
zest of 1 lemon or half a large orange
70g vanilla sugar
425g plain flour
2 teaspoons easy blend yeast
Before baking
1 egg beaten with 1/2 teaspoon sugar
sesame seeds (optional)
12 whole almonds (optional)

Method

In a large bowl or the bowl of your stand mixer (fitted with the dough hook attachment) combine all dry ingredients.

In a small pan on medium-low heat add milk and butter until the butter has melted and the mixture is just warmed through, you don't want it too hot or it could kill the yeast once you add it to the dry ingredients!

Slowly add the warm milk, butter mixture to your dry ingredients. Next add the egg and then the water and mix until you have a soft smooth dough, about 1-2minutes.

Place dough in a medium sized, lightly oiled bowl, cover and let rise for 1 hour.

Punch down dough and divide into 12 portions, each weighing around 65grams.

Form each portion into a ball and place on a lined baking sheet, flatten each ball with the palm of your hands, cover with lightly oiled cling film and let rise for another 1 hour.

Pre-Heat oven to 400F/200C/180C (fan). Glaze chrik and top with sesame seeds and almonds if using (press almond firmly into the chrik or they may pop off when baked) and bake for 15-20minutes or until the glaze darkens and the chrik sound hollow when tapped.