RECETTE DE BRİOCHE COURONNE ( La Mie est Ultra Filante est Délicieuse )
Brioche filante inratable.
1. -assurer vous que tous les ingrédients sont à température ambiante
2. -Pétrir la pâte pendant 5 minutes dans le robot à la vitesse 3.
3. -après 5 minutes ajouter, 50 gr de beurre mou.
4. -Pétrir la pâte pendant 10 minutes dans le robot à la vitesse 6.
5. -après 10 minutes de pétrissage, pétrir une dernière fois la pâte pendant 5 minutes au niveau 8.
6. -5 minutes après, bien couvrir , et laisser lever dans une pièce chaud, pendant 1h30 à 2h.
7. -2h après, dégazer la pâte, puis former une boule.
8. -étaler la pâte à environ 20 cm de diamètre.
9. -faite un trou avec votre doigt au centre de votre pâte, et écartez légèrement votre pâte pour avoir un plus gros le trou.
10. -ramène le contour de la pâte du centre vers l'extérieur.
11. -ensuite scellé l'extérieur pour ramène vers le centre
12. -une fois terminée on va maintenant venir pincer donc les deux extrémités ce qui était à l'intérieur et à l'extérieur. n'hésitez pas à pincez fortement.
13. -poser sur la pâte dans un moule et laisser fermenté 1 heure.
14. -1 h après badigeonner la brioche avec 1 jaune d'œuf et 1 c.à.s de lait
15.- avec une paire de ciseaux découper le contour pour donner des petites dents.
16. -Enfourner à 180°C statique pendant 30 minutes + ou - selon votre four
17. - laisser bien refroidir avant de démouler.
Lien du Kitchenaid robot pâtissier:
Lien du moule:
????Recette:
100 ml de lait
1 œuf
250 gr de farine (2.5 verres)
50 beurre mou
40 gr sucre
10 gr levure fraîche
une demi cuillère à café de sel
Pour le dessus de la brioche:
1 jaune d'œuf
1 cuillère à soupe de lait
cuisson:
180°C pendant 30/35 minutes
#brioche #food #recette #tarif #recipe
Brioche (Bun) - Episode 1 - Homemade breakfast bread session
Here's my recipe for airy, fluffy brioche. It is neither Parisian nor Nantes but just very good ;)
You will find below the list of ingredients as well as the recipe below (in English and French).
In English :
Ingredients:
- 200 g pastry flour
- 200 g all-purpose flour
- 150 g bread flour
- 4 eggs
- 65 g sugar
- 150 g unsalted butter
- 80 g warm milk
- 10 g active dry yeast
- 6 g salt
To brush the bun:
- 1 egg yolk;
- 1 tablespoon of milk
Recipe:
- 1 - Put the milk and the yeast in a mixing bowl and mix;
- 2 - Add the sugar and mix;
- 3 - Beat the eggs into an omelette;
- 4 - Add the flour and eggs to the bowl and knead for at least 5 min, then add the salt;
- 5 - Form a ball with the dough and let it rises for 1h30 with a dish towel;
- 6 - Line the moulds with baking paper;
- 7 - Degas the dough;
- 8 - Knead the dough again and add the butter (the food processor must be on high speed), you should obtain a smooth dough;
- 9 - Make a ball and cut it into 8 small balls;
- 10 - Arrange the balls in the moulds;
- 11 - In a bowl mix an egg yolk with a tablespoon of milk, brush the mixture over the balls;
- 12 - Let the dough rises 1h30 in an oven at 100°F / 35°C;
- 13 - Brush again with the mixture (egg yolk and milk);
- 14 - Bake for 30 to 40 minutes at 320°F / 160°C ;
- 15 - Once cooked, unmould on a rack and let cool before serving.
En Français :
Ingrédients :
- 200 g de farine à pâtisserie
- 200 g de farine tout usage
- 150 g de farine à pain
- 4 œufs
- 65 g de sucre
- 150 g de beurre non salé
- 80 g de lait tiède
- 10 g de levure sèche
- 6 g de sel
Pour badigeonner la brioche :
- 1 jaune d’œuf;
- 1 cuillère à soupe de lait
Recette :
- 1 - Mettre dans un saladier le lait et la levure puis mélanger;
- 2 - Ajouter le sucre et mélanger;
- 3 - Battre les œufs en omelette;
- 4 - Ajouter dans le saladier la farine et les œufs et pétrir pendant au moins 5 min, puis ajouter le sel;
- 5 - Former une boule avec la pâte et laisser la pousser 1h30 avec un torchon humide.
- 6 - Chemiser les moules avec du papier sulfurisé;
- 7 - Dégazer la pâte;
- 8 - Pétrir à nouveau la pâte et ajouter le beurre (le robot doit être à vitesse rapide), vous devez obtenir une pâte lisse;
- 9 - Faire une boule puis découpez la en 8 petites boules;
- 10 - Disposer les boules dans les moules;
- 11 - Dans un récipient mélangez un jaune d’œuf avec une cuillère à soupe de lait, badigeonner le mélange sur les boules;
- 12 - Laisser les pâtons pousser 1h30 dans un four à 100°F / 35°C;
- 13 - Badigeonner à nouveau avec la mixture (jaune d'œuf et lait) ;
- 14 - Cuire entre 30 à 40 min à 320°F / 160°C ;
- 15 - Une fois cuit démouler sur une grille et laisser refroidir avant de servir.
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Brioche | Brioche Bread Recipe | French Brioche Recipe | Brioche Recipe | Homemade Brioche Recipe
Brioche is one of the most popular deliciousness you can find in France along with croissants and pains au chocolat. I am not even kidding.
French people usually eat brioche with butter and jelly, Nutella, crème de marrons, or butter and honey (my favorite). I like to put slices in the toaster for a few minutes, then spread butter that will melt right away, and top it with lavender honey! Simply the best!
Brioche is perfect to eat for breakfast, as a snack or as a dessert. I could personally eat brioche all day long!
This recipe requires some patience and a good pair of strong hands. I promise, your hard work will be rewarded.
This recipe makes 2 brioches (loaf size) or one big brioche, preferably braided and baked on a sheet pan.
Bon appétit!
Find this recipe on my website:
All my written recipes are in French too! Toutes mes recettes sont aussi en Français!
???????? Pour cette recette en Français cliquer ici:
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➡️ RECIPE
Ingredients
(For 2 brioches)
1 cup warm milk
1 cup + 1 Tbsp sugar
2 eggs
4 cups flour
1 Tbsp yeast
5 Tbsp soft butter
A pinch of salt
3 Tbsp orange blossom water
Instructions
1 - In a small bowl, mix the warm milk with 1 Tbsp sugar and the yeast. Set aside until foamy.
2 - In the bowl of a stand mixer, beat the eggs, the sugar, the orange blossom water, the salt, and the yeast mixture.
3 - Switch whisk attachment to hook attachment. Add the flour and knead until soft and sticky (about 5 minutes).
4 - Add the butter and knead again until completely absorbed (about 7 minutes). The dough must be soft and silky.
5 - Dump the dough onto a flat surface and knead with hands for a few minutes. (You may need to add a little bit of flour). Form a ball and place in a large bowl. Cover with plastic wrap and let rise for 2 hours.
6 - After 2 hours, butter 2 loaf pans. Punch the dough to remove air.
7 - Cut the dough in half.
8 - Separate the first half into 3 even pieces. Roll thick cylinders and braid brioche #1. Place brioche in one pan.
9 - Separate the other half into 6 even pieces. Roll each piece into a ball to make brioche #2. Place the 6 balls in other pan.
10 - Cover with a clean towel and let rise for 30 minutes.
11 - Bake the brioches in a non-preheated oven at 350°F for about 25 to 30 minutes. (Cover with aluminum foil if it gets too dark too quickly).
#angeliquecooking
#briochebread
#brioche
#briocherecipe
#briochebreadrecipe
#frenchbriocherecipe
#butterybriocherecipe
#silkybrioche
Best Brioche Bread Recipe / How To Make Brioche Bread
We love food world with Ricardo Nunes of madeira Portugal and Antonia septimo of Filipines / Best Brioche Bread Recipe / How To Make Brioche Bread
Ingredients
Brioche dough Ingredients
4 large eggs
35 ml water or milk (35 ml = 2 tbsp+1tsp)
3-8 tbsp granulated sugar (use less for savory, more for sweet dough)
350 g bread flour works best, but all-purpose flour will work too (350 g = about 2 1/3 scooped cups)
1 packet instant dry yeast (1 packet = 2 1/4 tsp)(use Platinum Yeast for best results)
3/4 cup soft, but cold temperature, cubed unsalted butter (3/4 cup = 12 tbsp)
1 tsp kosher salt (use 3/4 tsp if using table salt)
1 tsp vanilla extract (use only if brioche will be used for dessert)
Optional Add ins for Sweet Brioche
1 cup dried and rehydrated in hot water or alcohol fruits (do this 30 minutes or several days ahead)
3/4 cup white chocolate chips
1 tbsp orange or lemon zest
US Customary - Metric
How to make Brioche Dough
Prep:
Grease a large bowl with oil or nonstick spray, set aside.
Measure and prep all of the ingredients. Weigh the ingredients for best results.
Check your yeast if you need to*
Combine and knead: Add 4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine.
Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together.
Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.
When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading.
- The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides.
Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a window - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed.
Add butter and salt: Next, add butter in halves, in small cubes and continue kneading until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier.
Add optional add-ins (**read recipe notes)
Add the dried and re-hydrated fruits, citrus zest, chips or any other add -ins halfway through the butter being incorporated into the dough.
Rise and chill: Allow the dough to rise at room temperature*** for 1 hour, then cover and chill for at least 4 hours or up to 2 days.
After that, remove from the fridge and shape.
How to shape 2 small brioche loaves
Oil the inside of two 9x5 loaf pans or line with parchment paper.
Split the dough in two. Divide each half into 8 small balls.
Place 8 dough balls into each 9x5 loaf pan and allow to rise until at least doubled in size, about 1 - 2 hours.
Lightly brush the tops with egg yolks.
How to bake the Brioche:
Place in a preheated to 350F oven and bake for about 20 minutes, or until the inside registers 185F degrees and the tops are golden in color.
If the dough browns too fast, loosely tent the top with foil.
Remove from the oven and allow to cool completely.
How to store Brioche
Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month.
Recipe Notes
How to check if the yeast is active:
Do this if you're not sure if the yeast is still active
Dissolve the yeast in the water (amounts in the ingredient list) with 1 tsp of sugar. Allow to proof in a warm place for 5-10 minutes. If the mixture gets foamy and bubbly, use it (add with the liquid ingredients). If not, do not attempt the recipe until you get good, active yeast.
**To add dried fruits:
Soak the dried fruits (blueberries, cranberries, chopped apricots, raisins, etc.) in warm water or rum (Bacardi rum works well) for at least 30 minutes, or better yet - up to several days ahead. Keep refrigerated if soaking more than a couple of hours ahead. Then drain and shake off or paper towel dry all excess moisture.
Knead the dried fruits into the dough right before all the butter is kneaded in.
***Places for proofing dough:
Oven with the light on is a great place for proofing dough, it is draft free and the light makes the temperature slightly warmer than room temperature.
Otherwise, top of the fridge or cabinets is another good place. The temperature is higher, the higher up it is.
If making dinner rolls with Brioche Dough:
Bake in a 9x12 buttered baking pan.
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In the kitchen we are fire
Na cosinha semos Fogo
Tuna Cheese bun recipe | Brioche | Easy recipe
These tuna cheese are delicious to serve warm and so perfect for quick lunches, snacks or picnic food. You will love the savory tuna cheese filling nestled inside soft bread with sesame seeds as a tasty garnish.
#bunsrecipe #easyrecipes #brioche
Ingredients :
For the dough :
1 Tbsp Sugar
1Tbsp yeast
257g Warm Milk
1/2 Tbsp Thyme
64g Olive oil or vegetable oil
Tsp Salt
420g Flour
For the Tuna cheese Filling
2 cube cheese
8 Tbsp Edam Cheese
9 Tbsp Mozzarilla Cheese
2 Tuna
2 Tbsp Thyme
1 Tbsp Chopped parsley
Salt
........................................................................................................
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How To Make Fluffy Brioche Bread | Hand kneaded Brioche ShariffsPakwan
How To Make Fluffy Brioche Bread |
BRIOCHE BREAD is a popular French bread that is heavily enriched with butter and eggs. It's ultra-soft, rich, and fluffy, and it melts in your mouth. Serve it warm, or make a scrumptious French toast or bread pudding.
????Ingredients for the yeast mixture/ sponge
1/4 cup lukewarm milk
10 grams active dry yeast
57 grams AF Flour
????Ingredients for the dough
2 cups AF Flour
3 Eggs (at room temperature)
1/4 cup Granulated sugar
1/2 Tsp Salt
7 Oz or 14 Tbsp Unsalted butter softened
( not melted & cut into 1’ cubes)
????Time Stamps
Intro- 0:00
Ingredients - 0:25
The Yeast Mixture / Sponge - 1:00
The Brioche Dough Ingredients- 1:39
Kneading the Dough- 3:39
First Proof- 5:17
Dividing the Dough- 5:49
Rolling the dough- 6:28
Braiding the Dough- 7:32
Second Proof- 8:41
Eggwash- 8:50
Baking Your Brioche Bread- 9:25
Final look- 9:39
Best served- 9:47
Next recipe- 10:13
Outro- 10:20
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#brioche #bread #ShariffsPakwan