Brioche is a highly enriched bread of French origin, it is light and delightful.
Flour - 700 grams
Cold water - 60 ml
Salt - 1 tablespoon
Sugar - 80 grams
Instant dry yeast - 1.5 tablespoons
Butter - 250 grams
Sift 700 grams of flour into the mixing bowl. Add 1 tablespoon of salt, 80 grams of sugar, 1.5 tablespoons of dry yeast and mix.
Mix the eggs with 60 ml of cold water. Add into the flour and mix on low speed with the hook attachment for 7 minutes.
Meanwhile, beat 250 grams of cold butter with a rolling pin until it is pliable.
Gradually add the butter, and mix for about 10 minutes. Transfer the dough into a lightly floured bowl and cover with plastic wrap, and let stand at room temperature for one hour.
Spread the dough onto the floured working surface. Gently pat down the dough to degas it. Take one third of each side and fold it towards the center, brushing away any raw flour.
Place the dough back into the bowl, seam side down. Cover and refrigerate for at least 8 hours. If you are going to refrigerate it for a longer time, degas it after 8 hours.
To shape the traditional brioche à tête, divide the dough into 24 equal parts. Preshape each piece into a round, place onto a floured surface and refrigerate until cool, about 20 minutes.
Pinch one quarter of the ball with the side of your hand by rolling it back and forth. The larger piece of the dough should be 7 cm and the smaller one should be 2 cm.
Press a hole in the center of the larger piece and push the smaller piece through it.
Place the brioche into the lightly oiled mold; it should fill about half of its capacity. Proof, covered, until the dough almost doubles in size.
Brush the brioche with an egg yolk and bake at 190 degrees Celsius until golden brown, 12-15 minutes.
Remove from molds and cool on racks.
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