Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, french brioche. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
French brioche is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. French brioche is something that I’ve loved my whole life. They are fine and they look wonderful.
This homemade Brioche is made in the classic French way, giving a soft and fluffy texture, and a sweet buttery flavor. I have quite a bit of time on my hands due to Hurricane Harvey. I have spent some time volunteering and working on long term efforts with some of my blogger friends.
To get started with this particular recipe, we must prepare a few ingredients. You can have french brioche using 11 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make French brioche:
- Get 300 gr bread flour
- Get 200 gr all purpose flour
- Get 4 eggs
- Get 60 gr warm milk
- Take 60 gr sugar
- Make ready 10 gr salt
- Take 30 gr fresh yeast or 14 gr dry yeast
- Take 300 gr butter, cubed and cool
- Take Eggwash:
- Prepare 1 egg
- Prepare 30 ml milk
The secret ingredient makes it perfectly sweetened. Brioche itself is an extravagant treat, but these brioche doughnuts take the legendary dough to a whole new level. This dough is easy and workable, much more so than other brioche recipes. The it is brioche, a sweet French pastry bread that's used for everything from gourmet hamburger buns to the most luxurious French toast.
Steps to make French brioche:
- Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast.
- In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl.
- Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it.
- Let it knead for 5 minutes.
- Slowly add the butter into the mixture while mixing. Bring the speed into medium level.
- Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C.
- Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature.
- Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap.
- Place the dough in refrigerator overnight at least 16 hours.
- Dust your working tops.
- Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish.
- Shape the dough and place it on greased baking tray/baking tin.
- Cover the baking tin/tray with oiled plastic wrap.
- Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature.
- Pre-heat oven 170°C for 30 minutes.
- Make egg wash. Brush the surface of the proofed dough with egg wash.
- Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown.
- Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins.
- Cool the brioche on cooling racks.
- Serve it toasted or enjoy as it is.
We know it's delicious, but exactly what is brioche? Learn how to make my Crunchy Brioche French Toast Recipe, a terrific brunch idea for summer entertaining! This recipe for Balthazar brioche French toast is a delicious family-friendly brunch option. Balthazar Brioche French Toast. this link is to an external site that may or may not meet accessibility guidelines. French toasted brioche (Benito Martin)Source: Benito Martin.
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