LA FAMEUSE BRIOCHE MAISON SANS pétrissage et SANS robot moelleuse comme un nuage????. Deli Cuisine
Une nouvelle recette de brioche gourmande aux pépites de chocolat. Sans pétrissage, sans robot et sans beurre, adaptée à tous ✔️
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Robot pâtissier kitchenaid:
Robot blender ninja:
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Petits pots 125ml:
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Moule à cake:
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Ingrédients :
1 pot de yaourt de 100g
2 pots de lait
1 pot et demi de sucre
1 œuf
1 pot d’huile
1 C.à.S de levure boulangère sèche
1 C.a.S d’extrait de vanille
8 pots et demi de farine
Une pincée de sel
1 pot et demi de pépites de chocolat
Pour la dorure :
1 jaune d’œuf
1 C.à.S de lait
Vidéos populaires sur la chaîne :
Le gâteau qui pleure :
Brioche tressée au pépites de chocolat :
Glace au chocolat sans sorbetière:
Yaourt maison sans yaourtière:
Kinder délice XXL :
#brioche #sanspetrissage #delicuisine
Fluffy Pumpkin Brioche Bread Recipe
This fluffy pumpkin brioche bread is so easy to make and is perfect on its own or with some butter or jam.
Pumpkin brioche recipe:
1 pc Egg
1/4 Cup (60 g) Milk
2 1/2 Cup (290 g) All purpose flour
1/2 tsp (3 g) Salt
1/4 Cup (50 g) Granulated sugar
1/2 Tbsp (7 g) Yeast
6.4 Oz (190 g) Pumpkin puree
1 1/2 Cup (50 g) Unsalted butter
1 Tbsp Pumpkin seeds
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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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CHOCOLATE BRIOCHE IN A BAG | CHOCOLATE BRIOCHE BREAD RECIPE | EASY BRIOCHE RECIPE | BY HAND????NO MESS
CHOCOLATE BRIOCHE BREAD RECIPE
Did you ever wanted to have an amazing fluffy and moist chocolate brioche bread without the mess not the fuss in about 30 minutes of preparation , then you are at the right place!
In this video I will be sharing with you one of our staple chocolate brioche bread recipe when we are in a rush or just want an easy and delicious treat You will need simple Ingredients, a ziplock bag and a baking tray: no bowl no spoon no mess no fuss!
#briocheinabag #chocolatebriochebreadrecipe #easybriocherecipe
0:00 intro
0:35 wet liquid with sugar an yeast
1:00 add flour
1:15 consistency of the dough
1:31 let rest the brioche
1:50 degas your dough
2:18 form ball of brioche bread
2:40 chocolate filling recipe for chocolate brioche bread
2:55 pull apart brioche shaping of the chocolate brioche
3:23 let rise the easy chocolate brioche bread
3:30 egg wash on brioche bread
3:40 put the brioche in the pre heated oven
3:50 to avoid over tanning of the chocolate brioche bread
4:00 secret to have a moist chocolate brioche bread recipe
4:15 best chocolate brioche bread recipe
4:45 bloopers
And if you like this kind of content all about simplifying the Jewish life, please don’t forget to subscribe.
A bit less than 3 cups of all purpose flour
1/2 cup oil
1/2 cup warm milk or plant based milk ( I am using ripple pea milk)
1/2 cup warm water
2.5 tbs granulated sugar or 1-2 tbs of sugar with 1 or 2 packs of vanilla sugar: it depends how sweet you would like your chocolate brioche!
3/4 tsp salt
1 egg+1 yolk ( separate white and yolk: do not forget to check the eggs for blood spot!)
1 ( tbsp (9 g) powdered yeast or 1.5 pack of small individual active yeast packs
Reserve some oil to grease your working station as well as to grease your hands when you shape the brioche
preheat the oven: Oven at 370* for a convection oven or 390*F for a traditional oven
Add all warm liquid ingredients in the bag then add egg, sugar and yeast
mix the bag to incorporate all ingredients
Add the salt to 2 cups of flour then add to the bag mix
Once everything is well incorporated add another 1/2 cup of flour mix
Leave to rise at room temperature for about 30-45 minutes or if you have an oven with a bread proofing option leave it for 15-20 minutesOn a greased surface ( no not use anymore flour this way your dough will stay nice and fluffy)
Take one of the ball and spread it lightly, do not make it too thin or the chocolate will oose through
Put chocolate filling in the middle of the piece (about 1-2tsp) If you want the recipe for the filling please look at the babka recipe video
today I will share with you the pull apart ball version but you could make any shape you want , place the filling in the middle of the dough and pinch the sides together to form a “dumpling shape” and flip it and place it in your cooking spring mold: let it rise 15-20 minutes covered with cling wrap or a damp towel
Once risen, brush the egg yolk on the chocolate brioche bread: you can also add a bit of milk in the egg wash to have a lighter coloured finish
Place in your preheated oven 15-25 minutes until nice golden colour: check the chocolate brioche regularly for it not to be overcook, if the cooking time is not complete but your brioche is too “tanned” put an aluminum foil on top with the reflective side up to avoid further browning
Once out of the oven, cover with clean dish cloth, to trap the moisture in the brioche bread let it rest for 10- 15 minutes
Enjoy this easy and delicious chocolate brioche bread!
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Being a religious Orthodox Jewish woman with small children while working full-time as a healthcare professional with no outside help! I share with you tips tricks, shortcuts , DIY, hacks,.. videos to help you celebrate shabbat/holidays, to better understands what are the pillars of Judaism, to discover many mysteries enclosed in the Torah as well as to see that it is possible to balance a family life, a career and the perceived challenges of being a religious jew at the same time without feeling lost nor overwhelmed most of the time LOL!
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