How To make Brioche Great Chefs
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
How To make Brioche Great Chefs's Videos
Classic Nanterre Brioche recipe
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How to make Super SOFT and FLUFFY Brioche Buns. The BEST Homemade Brioche Buns!
How to make super soft and fluffy brioche buns at home. This super easy and simple recipe can help you to make the best brioche hamburger buns at home. These brioche burger buns are super fluffy and buttery. They are super light and can stay soft for days.
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Ingredients:
330g bread flour
150g milk (lukewarm)
30g sugar
5g yeast
1 large egg (room temperature)
½ tsp salt
70g unsalted butter
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Laminated Brioche Bread
There's brioche bread, and then there's laminated brioche bread. It requires laminating just like you would for a croissant, but it takes a day less! Since accuracy is needed here, I have the ingredients in grams. I really recommend investing in a kitchen scale they're not too expensive!
Ingredients for dough
180g whole milk (warm, around 100 °F, body temperature)
12g active dry yeast
500g flour
90g egg (approx. 2 large eggs)
7g fine sea salt
30g castor sugar
60g soft room temperature butter
Ingredients for butter block
270g European style butter (cold)
Recipe for Egg wash
1 egg
Dash of milk or heavy cream
A pinch of salt
- whisk all ingredients together in a bowl before using
Recipe for simple syrup
125g Water
160g sugar
- Place water and sugar in a saucepot and bring to a boil on medium high heat. Let boil for a minute till all the sugar dissolves, then take it off the heat. Cool, then store in a container in the fridge until you need to use it.
Notes:
- I use fresh yeast in the video, which is not available in most grocery stores. You should use active dry yeast. To use, mix into the warm milk and leave for 10 minutes before adding to the dough along with the egg.
- The time it takes for your dough to expand to almost double the size during day 1 depends on the temperature of the room you leave it in. It took me 1.5 hours, it may take you more or less.
- The next day when you take the dough out from the fridge, it should have puffed up. If it didn't, there might be an issue with the yeast youre using
- I use bread flour, but all-purpose flour should work just as fine.
- European style butter has more higher fat percentage, making it more malleable and easier to handle while laminating, I highly recommend using it for the butter block! Brands I use are Vermont creamery, Kerrygold, Plugra.
- It is really important that your butter is flexible before you begin to laminate!
- None of the scraps or edges have to go to waste! You can collect them as you cut them, and store them covered with plastic wrap in the fridge as you laminate. When you're ready to proof your main dough, in a separate pan lined with parchment paper, you can proof the scraps covered with plastic wrap in the same turned off oven. Once you bake your main dough, these will be ready too, so you can apply egg wash to them and bake till golden brown as well!
- I use a pastry brush to apply the egg wash and the simple syrup! They should be available at any grocery store.
Please let me know if you have questions in the comment section bellow!
Professional Baker Teaches You How To Make BRIOCHE BUNS!
Anna bakes classic Brioche.
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The Magic Of Bread Making
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Fluffy Brioche Bread: The Best French Brioche Recipe | How To Cuisine
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In this video, learn how to make delicious and fluffy brioche bread!
This recipe has a rather special story. It dates from the time when chef Ludivine worked in a 2 Michelin star restaurant in France: Le Relais Bernard Loiseau. Over the years, this French brioche recipe has been improved many times in order to obtain this rich and fluffy brioche recipe.
Brioche dough has a reputation for being relatively sticky and difficult to knead by hand. Therefore, for homogeneous and 100% successful kneading, we recommend that you use a stand mixer.
For more information, check out our detailed article “The Best KitchenAid Mixers & Blenders”
We truly can’t wait for you and your family to try to make this fluffy brioche bread recipe!
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