The Best Brioche French Toast Recipe
Take your breakfast to the next level with this homemade brioche French toast recipe that uses an easy to make cinnamon and sugar batter. Subscribe ►
This history of French toast is a little murky as some claim it to be as old as the 5th century and created in Rome, while other sources say Spain, Germany, and every other western European country.
Ingredients for this recipe:
For the Whipped Cream:
• 1 ½ cups heavy whipping cream
• ½ cup mascarpone cheese
• 1/3 cup sugar
• 1 teaspoon vanilla
For the French Toast:
• 4 large eggs
• 1 cup ½ and ½
• 1 ½ teaspoons cinnamon
• 1 teaspoon vanilla
• 3 tablespoons sugar
• 8 thick slices brioche bread
• Unsalted butter
Serves 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Procedures:
1. Whipped Cream: Add all of the ingredients to a stand mixer with the whisk attachment and mix on high speed to form stiff peaks, which takes about 3-4 minutes. Chill until ready to use.
2. In a large bowl whisk together the eggs, ½ and 1/2, cinnamon, vanilla, and sugar until completely combined. Set aside.
3. In a large skillet or griddle over medium heat, add in some butter until melted.
4. Dip 1 piece of bread on each side into the batter and place it into the pan or griddle and cook for 1 to 2 minutes per side or until browned and crisp. Cook in batches or as many as can fit in your pan or griddle.
5. Add optional toppings of mascarpone whipped cream, fresh berries, powdered sugar, and maple syrup.
Chef Notes:
Make-Ahead: French toast is meant to be eaten right away. If you want to make it ahead of time, keep it warm in the oven at 250° for up to 1 hour.
How to Reheat: Spread the cooked pieces of French toast onto a sheet tray lined with parchment paper and bake at 350° for 4-6 minutes or until hot. Likewise, you can add it to a microwave-safe plate and heat until hot.
How to Store: Place covered in the refrigerator for up to 2 days. This will not freeze well.
There will be plenty of mascarpone whipped cream leftover but don’t worry because it goes amazing on any dessert or pancakes.
Professional Baker Teaches You How To Make BRIOCHE BUNS!
Anna bakes classic Brioche.
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Brioche a true classic
Learn to shape a classic brioche
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RECETTE DE BRİOCHE TRÉSSÉE AU KITCHENAID ( La Mie Est Ultra Filante Est Délicieuse ) TurkSeeD Chef
????TurkSeeD Chef????
Brioche tressée à la mie filante.
Moule à brioche:
1. -assurer vous que tous les ingrédients sont à température ambiante
2. -Pétrir la pâte pendant 5 minutes dans le robot à la vitesse 1.
3. -après 5 minutes ajouter, 20gr levure fraîche.
4. -Pétrir la pâte pendant 5 minutes dans le robot à la vitesse 2.
5. -après 5 minutes de pétrissage ajouter 85 gr de beurre mou.
6. -Pétrir une dernière fois la pâte pendant 10 minutes au niveau 3 ou 4
7. -10 minutes après, bien couvrir , et laisser lever dans une pièce chaud, pendant 1h30 a 2h.
8. -2h après, dégazer la pâte, puis couper en 3 pâtons.
9. -roulez chaque morceaux, former 3 boudins.
10. -Collez les 3 extrémités entre elles et formez une tresse
Ne la serrez pas trop car la brioche va bien gonfler.
11. -Laissez pousser 1 heure, toujours dans une pièce chaud.
12. -1 h après badigeonner la brioche avec 1 jaune d'œuf et 1 c.à.s de lait
13. -Saupoudrer de sucre gros grains
14. Enfourner à 170°C pendant 30 minutes + ou - selon votre four
15. - laisser bien refroidir avant de démouler
????Recette:
-200 ml de lait tiède
-2 œufs
-80 g de sucre
-7 g de sel
-500 gr de farine T45
-85 gr beurre mou
-20 gr levure fraîche
????Tarif:
-200 ml sıcak süt
-2 yumurta
-80 gr şeker
-7 gr tuz
-500 gr Kek/pasta unu
-85 gr yumuşak tere yağ
-20 gr yaş maya
????Recipe:
-200 ml lukewarm milk
-2 egg
-80 gr sugar
-7 gr of salt
-500gr of flour for cakes
-85 gr soft butter
-20 gr fresh yeast
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◾️Recette des pain/Ekmek Tarifleri/ Bread Reipe:
◾️Recette à base de sirop/ Serbetli Tatlılar/Syrup dessert recipe :
◾️Recette de viennoiserie/pogça-çörek tarifleri/Pastrie Recipe:
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#brioche #briochetréssée #KITCHENAID
Raymond Blanc's Brioche Recipe - Disaster Chef 2015 | Kenwood UK
Disaster Chef 2015 Week one recipe for Brioche by Raymond Blanc. Kenwood Chef Sense food mixer is used to make this recipe. The full recipe can be found here
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Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom
Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!
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• Recipe Information •
Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes
• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)
The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.
• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.
Because of all the room-temperature butter, this dough is extremely soft when you mix it—more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.
You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it—it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.
2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.
3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.
4. Preheat the oven to 350°F (180°C).
5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.
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