Saturday, July 13, 2013

Brioche as promised.


Once you try our brioche recipe I guarantee you will fall in love.


Brioche is a French bread, which is made from a yeast dough and enriched with butter and eggs.

These simple ingredients transform into something magical, the inside of the brioche is soft fluffy while the outside has perfect golden crust.

Ingredients:


500g Plain flour
10g or 2 tsp dry yeast
65g sugar
2 eggs
250g butter - at room temperature
200ml full cream milk - lukewarm

Egg wash:

1 egg
40 ml milk

There are 2 stages to making brioche as you will need to refrigerate overnight.


Stage 1


Put the flour in the bowl of an electric mixture (you can also do this by hand in a large bowl)













Add the yeast to your lukewarm milk and let it sit for a few minutes to make sure the yeast is working.
Using the hook attachment add milk and yeast to the flour and mix.












Then add sugar and eggs and mix on low speed with spiral dough attachment (or hand knead) for 10 minutes until the dough becomes smooth and elastic. 













Next add the butter, a tablespoon at a time until it's all combined.













Once it is all incorporated take the dough out of the bowl and bang it quite hard on a floured bench, do this 6 times to expel the gas.

When the dough doesn't stick to the bench you know it's done.
Put in large bowl and refrigerate overnight.


Stage 2


Preheat the oven to 200 C and lightly grease your brioche tins (a muffin tray also works). 



Break the dough into 100g pieces and form into balls.
Using some of the dough to make smaller balls that go on top. 
Shape the brioche as pictured below and then place into the greased tins. 






Allow to rise for about 30 minutes before baking.












Before you put them into the oven brush with egg wash and bake for 10 minutes at 200 C.


*Optional extra make some cinnamon sugar and sprinkle over brioche before baking.

After baking for 10 minutes turn the brioche upside down in their tins and cook for a further 6 minutes at 180 C - this allows the bottom to cook thoroughly.













*A big thank you to Leighton for taking all the photos and doing most of the work.

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