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
Brioche Bread - Classic French Recipe by Video Culinary
Brioche recipe: with text and photo instructions, in both American and metric measures.
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Homemade Brioche Bread Recipe
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Much like a lot of bread enjoyed today, it’s a traditional French recipe that is made in really the same process as most other loaves of bread are made. It uses a warm liquid, yeast, and flour.
Ingredients for this recipe:
8 ounces or 226.8 g of warm milk (112° to 116°)
1 tablespoon sugar + 1/3 cup or 77 g
1 tablespoons + 1 teaspoon active yeast or 10 g
8 ounces flour + 2 pounds all-purpose flour or 1134 g
12 eggs
2 teaspoons sea salt or 11 g
16 ounces softened unsalted butter or 454 g
1 egg whisked with 2 tablespoons (or 30 g) whole milk
Serves 20
Prep Time: 15 minutes
Resting Time: 1:45 minutes
Baking Time: 30 minutes
Procedures:
1. Add the milk, 1 tablespoon of sugar, and yeast to the bowl of a stand mixer and whisk just until combined.
2. Let it sit for 5-7 minutes or until it forms a raft.
3. Pour in 8 ounces of the flour and mix on low speed with the hook attachment until combined to create a sponge.
4. Wrap the bowl in plastic wrap and proof in the oven with only the oven light on and the door cracked and proof for 60 minutes or until more than doubled in size.
5. Remove the bowl and plastic wrap and place back onto the stand mixer with the hook attachment and add in 1 egg at a time over low speed until slightly mixed in and the eggs are completely whisked.
6. Next, stop the mixer and add in the remaining 2 pounds of flour, 1/3 cup of sugar and salt and mix on low to medium speed until completely combined and smooth.
7. Slowly add in the softened unsalted butter until it is completely mixed in, about 5-7 minutes.
8. Place in the refrigerator and chill for 30 minutes to harden up the butter.
9. Remove and place the dough onto a clean floured surface and divide the dough into thirds.
10. To make loaves of bread, take one of the pieces of dough spread it out to form a rectangle, about 14 x 8 inches, and roll the dough over to form a taught loaf.
11. Next, place it in a buttered loaf pan and place a towel over top back in the oven with the light on and the door cracked and proof for a further 45 minutes.
12. Remove it from the oven and brush the dough with an egg wash of milk and egg and bake at 375° for 30-35 minutes or until it reaches 190°F internally.
13. To make individual Sicilian style buns: take about a ½ cup-sized amount and roll it up until it’s about the size of a tennis ball and then place it onto a sheet tray lined with parchment paper.
14. Be sure to save a little of the dough at the end because we are going to make a smaller dough ball to go right on top of the bigger one. It will literally look like a snowman without the middle ball, to put it as simply as possible.
15. Brush these brioche buns up with some egg wash, sprinkle on a tad bit more sugar or salt, I prefer salt and bake at 375° for 18-20 minutes or until they are golden brown.
Chef Notes:
Make-Ahead: This bread is incredibly eaten as soon as it is slightly cooled but you can make this baked up to 2 days ahead of time. You can also choose to place it uncooked in the loaf pan in the refrigerator 2 days before baking.
How to Store: Store covered at room temperature for up to 4 days or in the refrigerator for up to 7 days. This will freeze well covered for up to 3 months. Thaw at room temperature until soft before serving.
You can add up to 1 more pound of softened unsalted butter to this recipe when adding butter to make it richer in flavor.
The more butter you add to this recipe the stickier and harder to work with it will become.
You can also add up to ¼ more cup of sugar to sweeten the bread even more.
The good old Brioche like at the French bakery (simple to make and hard to fail)
This tutorial will help you make a good old brioche like at the French bakery. it is easy but requires patience as the dough needs to rest for a long time. But when it's done Yum!
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INGREDIENTS:
250 grams plain all purpose flour
200 grams unsalted butter
25 grams sugar
Half a teaspoon of salt
3.5 gram dry instant yeast
3 medium size eggs''
To go further you can add some sultanas ( raisin de Corinth) in the dough or even chocolate nuggets for a chocolate brioche. you can also sprinkle rock sugar on top of the brioche before cooking.
You can also shape the brioche dough in whatever shape you like make individual brioche too everything is possible. have fun.
Cooking note: the amount of eggs can vary depending on the size. if you are using small eggs you may need to add more then 3 eggs. only add more eggs if the batter looks way to dry.
Resting time for the dough:
First rise: in a bowl covered at room temperature up to 2 hours or more (wait until the dough has doubled in volume)
Second rise: in a bowl covered in the fridge for 1 hour 15 minutes
Final rise: in the cake tin at room temperature for 30 minutes or more.
Cooking time: 25 minutes at 180 degrees Celsius /350 F (fan force on)
Cookware: a stand mixer with a dough hook
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Easy & Delicious Brioche French Toast Recipe
Easy BRIOCHE BUNS! NO Machine NO Overnight Proofing
How to make an easy Brioche Buns with no machine needed, no overnight proofing but so rich and flluffy.
Here's what you'll need:
2 whole eggs (large, room temp)
1 egg yolk
1/2 cup warm milk (125ml)
3 tablespoons sugar (45g)
2 tablespoons honey (25g)
2 teaspoons instant yeast (6g)
3 cups all purpose flour (375g) or bread flour in same weight (plus more for the counter)
1/3 cup unsalted butter(75g) adjust salt if using salted butter :)
1 teaspoon salt(5g)
Eggwash: 1 egg yolk and 2 tablespoons of milk
Bake in a (15 minute) preheated oven at 350F/180C for
22 minutes for convection
25 minutes for conventional oven
on middle rack
Notes:
--Please note that flour has different protein content, please add more up to 1/4 cup if you need to.
--You can use a standmixer too, please set at speed 2 for 8-10 minutes or until dough is smooth and elastic.
PORTUGUESE:
Aqui está o que você precisa:
2 ovos inteiros (grande, temperatura ambiente)
1 gema de ovo
1/2 xícara de leite morno (125ml)
3 colheres de sopa de açúcar (45g)
2 colheres de sopa de mel (25g)
2 colheres de chá de fermento instantâneo (6g)
3 xícaras de farinha multiuso (375g) ou farinha de pão no mesmo peso (mais mais para o balcão)
1/3 xícara de manteiga sem sal (75g) ajuste o sal se estiver usando manteiga com sal :)
1 colher de chá de sal (5g)
Lavagem de ovo: 1 gema de ovo e 2 colheres de sopa de leite
Asse em forno pré-aquecido (15 minutos) a 350F / 180C por
22 minutos para convecção
25 minutos para forno convencional
na prateleira do meio
Notas:
--Por favor, observe que a farinha tem diferentes teores de proteína, por favor, adicione mais até 1/4 de xícara se necessário.
--Você também pode usar um misturador padrão, defina a velocidade 2 por 8 a 10 minutos ou até que a massa fique lisa e elástica.
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