Brioches

5

by: Naomi






Brioche is made with eggs instead of water and once kneaded into a cohesive dough, cold butter is worked in bit by bit. The result is a rich, delicate, soft texture that is simply wonderful served for breakfast with jam and butter. Brioche makes marvelous toast. Recipes for brioche vary in the amount of butter they contain - anywhere from one - fifth the weight of the flour to an equal amount - but this recipe is in the middle. One caveat when making brioche: If the room is hot, the dough will seem too runny when you've added all the butter and you may be tempted to add extra flour; resist the temptation as the dough will firm up once its chilled. Makes 1 brioche loaf or 8 individual brioches.




ingredients

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serves: 1

51 tablespoons flour

5 eggs

1 1/2 teaspoons active dry yeast (proofed in 1 tablespoon barely warm water and 1 teaspoon flour)

1/2 teaspoon salt

1 cup butter (cut into 1/2-inch slices, plus room-temperature butter for the mold )

Egg wash

Nutrition Facts
Brioches

Servings Per Recipe: 1

Amount per Serving

Calories: 3424

  • Total Fat: 209.4 g
  •     Saturated Fat: 124.2 g
  •     Trans Fat: 7.5 g
  • Cholesterol: 1306.5 mg
  • Sodium: 3132.6 mg
  • Total Carbs: 310.7 g
  •     Dietary Fiber: 12.5 g
  •     Sugars: 2 g
  • Protein: 73.5 g
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preparation

1.  Making Brioche Dough

2.  Stir the salt into the flour to distribute it evenly. (The salt mustn't touch the yeast before it has been evenly distributed in the flour.) Add the egg-yeast mixture to the flour mixture and place in a mixer bowl.

3.  Mix with the dough hook on low to medium speed for about 3 minutes, or until smooth; cover with a moist towel or plastic wrap and let rest for 20 minutes.

4.  Add the butter by handfuls and continue to mix on low to medium speed.

5.  Continue mixing until all of the butter is absorbed.

6.  It the dough creeps up to the top of the dough hook, push it down into the bowl with a rubber spatula.

7.  Continue mixing for a total of about 10 minutes from the time you added the butter until the dough pulls away from the sides of the bowl.

8.  Wrap the dough in plastic wrap or put it in a bowl covered with plastic wrap. Let rise until increased in size by 50 percent. Refrigerate until doubled in volume.

9.  Making Individual Brioches

10.  Cut the brioche dough into 8 equal pieces, about 3 ounces each. Flatten out each piece of dough slightly with the heel of your hand, then roll into a ball.

11.  Butter each of the molds with a thick layer of room—temperature butter as shown here for a large mold.

12.  Dip the side of your hand into flour and roll the balls, one at a time, back and forth with your hand two-thirds from the end of the ball to cause one—third of the dough to partially separate from the bottom two-thirds.

13.  Place the pieces of brioche in the buttered molds with the smaller section on top.

14.  Use the ends of 2 fingers to push down to the bottom round of brioche. Work around the mold, pressing firmly so your fingers go all the way to the bottom of the mold.

15.  Place the brioches in a warm place (but not warmer than 86°F) for 1 to 4 hours depending on the temperature of the rising area, until they double in volume. Brush with egg wash and bake until golden brown.

16.  Making a Brioche Loaf

17.  Butter a nonstick loaf pan thickly with room-temperature butter. Roll the dough into 8 equal balls. Arrange the balls in 2 rows in the prepared loaf pan. Let rise.

18.  Bake until golden brown. If you are unsure whether the loaf is done, turn it out of the pan and tap it on the bottom. It should have a hollow sound.

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