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Articles
2020-08-13 / test@t

Brioche

Silky and extraordinarily rich brioche is the queen of yeast dough. What makes brioche special is butter, and not only its quality, but also its quantity. By the amount of oil, the brioche of the poor man is distinguished - there the share of oil in relation to flour is only 25%, the bourgeois brioche is 50% and the brioche of the rich man, there is as much oil in it as there is flour.

Brioche
Ingredients
  • 290 g butter
  • 285 g eggs (5-6 pieces)
  • 500 g premium flour
  • 10 g of salt
  • 18 g fresh yeast
  • 50 ml of milk
  • 100 g of sugar
  • 1 vanilla pod

STEP-BY-STEP COOKING RECIPE

Step 1
Wrap the butter in a piece of parchment and beat with a rolling pin to a thickness of 8-10 mm to make the butter plastic.
Step 2
Break the eggs into a bowl, stir and weigh the required amount. Sift flour and mix with salt. Mash the yeast with milk. Cut the vanilla pod lengthwise with a sharp knife and scrape out the seeds.
Step 3
Pour eggs into the mixer bowl, add diluted yeast, sugar, vanilla seeds and add flour. Stir with a spatula on low speed for 1-2 minutes to mix the ingredients. Increase the mixer speed to maximum and knead the dough for 15 minutes. During this kneading, gluten forms in the dough.
Step 4
Change the attachment to the yeast dough hook, turn the mixer to full speed and continue kneading the dough, adding butter in small pieces, until you have a very soft, smooth, silky dough, 15 minutes.
Step 5
Transfer the dough to a bowl, cover with plastic foil and leave at room temperature to ferment for 1 hour. Then put the bowl with the dough in the refrigerator for 8-12 hours.
Step 6
Line a baking sheet with parchment or lightly oil the small corrugated tins. Remove the dough from the refrigerator; it should be firm. Divide the dough into pieces weighing about 80 g. Work quickly so that the dough does not heat up (it is convenient to put some of the dough in the refrigerator).
Step 7
Form the dough into balls. Take one ball, place it in front of you on a floured surface with the seam down. Press the dough with the edge of your hand, separating about a third.
Step 8
Continue to press and roll the dough so that there is an isthmus between most of the dough and the smaller part. Its width should be approximately 2 cm.
Step 9
In most of the brioche, make a hole in the middle and stretch it slightly to form a ring.
Step 10
Place a small ball underneath and push it through the hole for a bun with a pompom. Squeeze the large ball on all sides slightly to make the brioche compact. Transfer the brioche to a baking dish (the dough should be no more than half the volume) or onto a baking sheet. Cover the brioches with plastic wrap and leave at room temperature for 1.5 hours.
Step 11
Preheat oven to 195 ° C. Brush the fitted brioches with an egg. Bake for 12-15 minutes, until golden brown. Gently remove the finished brioches from the molds and cool. Serve warm.
Preparation time
11h
Cooking time
1h
Servings
10
Catalog

Tags

yeast, yeast dough, fresh yeast, brioche,

Categories

Snacks, Desserts,
See more