How To make Brioches
1 package dry yeast OR
1 cake yeast
1/4 cup lukewarm water
1/2 cup flour
5 ounces sweet butter
1 1/2 cups unsifted flour
1 tablespoon sugar
1 teaspoon salt
3 very large eggs or 3 1/2 large eggs
1 egg yolk
1 tablespoon milk
Dissolve yeast in lukewarm water. Stir to dissolve. Add yeast mixture to flour in small bowl. Stir with spoon until it forms a stiff ball. Turn out on lightly floured board. Knead a little until you get a smooth surface on top. Cup dough in your hands to make round top and cut halfway through ball with sharp knife in the shape of an "X" like a hot cross bun. Open each of four petals a little. Drop it into a 4 cup pitcher half filled with lukewarm water and leave it to rise to the top of the water. This will happen in 3 to 7 minutes. In the meantime in large mixing bowl beat the butter until light and fluffy. Remove butter with rubber scraper, cleaning bowl thoroughly with scraper. Place butter aside. In mixer, place flour, sugar, salt and eggs. Beat until shiny. Add butter and well-drained yeast dough. Mix all together with spoon and put in floured bowl. Cover dough with saran wrap and cloth and put into warm place to rise, until double in bulk -- 3/4 to 1 hour. When risen, stir around top with finger to break the rise. Cover and put in the refrigerator overnight or in the freezer 2 to 3 hours. Remove dough and work quickly so it won't get too sticky to handle. Place on floured board. Shape two-thirds of dough into balls-- the size will depend on the size of the muffin tins you use. Regular 3 inch tins take 2 inch balls. Miniature muffin tins take 1/2 inch to 3/4 inch balls. Place the balls in well-buttered muffin tins.
Form an equal number of small balls from remaining third of dough. Shape one end into cone shape. With finger make depression in center of large ball and insert tip of cone. Press gently. Cover loosely with towel and let rise in warm place until double in bulk, about 1 hour. Brush lightly with mixture of egg yolk and milk.
Bake at 425 for 15 to 20 minutes for large brioches and 10 to 12 minutes for miniatures. Cool quickly and freeze. To serve, remove from freezer and heat at 300 until thawed and heated through.
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Best Ever Pan BRIOCHE with Custard/ Easy recipe
PAN BRIOCHE WITH CUSTARD
#briochesrecipe#brioche #custard
Hello I'm Mahsan Bakery.
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my chocolate cake recipe
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Today I'm making a very soft and fluffy Brioche pan bread with a creamy custard that is so easy to make and needs few ingredients, I DO HOPE THAT YOU LIKE THE VIDEO.
INGREDIENTS:
INGREDIENTS mold 28 cm
1 egg
80 g Sugar
80 g Seed oil
240 g Milk
500 g Flour
1/2 tsp salt
10g instant yeast
sliced almonds
the custard
1 egg
60 grams of sugar
2 , 1/2 tablespoons of cornstarch
half a teaspoon of vanilla
300 ml of milk
Egg wash
1 egg yolk
1 Tbsp milk
some almond flakes
I also used 1 Tbsp melted butter to brush the bread after baking time.
oven temperature: 185 degrees
Bake for 25 minutes in preheated oven
* more details in the video.
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La recette de brioche
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Brioche Recipe - By Vahchef @ vahrehvah.com
Brioche is a pastry, highly enriched bread of French origin, whose high egg and butter content give it a rich and tender crumb.
Ingredients:
Sugar 15 g
Active dry east 7 g
Water 50 ml
Milk 70 ml
Salt 5 g
All purpose flour 250 g
Butter 15 g
Egg 1 n
Directions:
Take a bowl add sugar, active dry east, water, milk, salt, egg, mix it till sugar melts, add all-purpose flour, mix this like a dough, dough will knead it well for 5 to 7 minutes and add butter and mix this and again knead it for 3 to 4 minutes, cover the dough with wet cloth and rest it for 30 minutes, after that give a punch to the dough and again rest it for 30 minutes, divide the dough into equal portions, using the palm of your hand roll it on one edge of the portion and make a hole in the center of the larger portion, tuck in the smaller part in through the center and pull out to form the brioche shape, rest it for 15 minutes covered with a wet cloth, then give a milk wash to the brioche, bake them at 200c for 20 minutes.
Serve this hot with cream, butte, jam.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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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 ✔️
Vous allez l’adopter ????
Mon matériel de cuisine que je recommande:
Robot pâtissier kitchenaid:
Robot blender ninja:
Balance électronique:
Petits pots 125ml:
Ensemble de mixeur plongeant:
Thermomètre de cuisson:
Set de couteaux:
Moule à cake:
Presse agrumes:
Presse ail:
(Liens affiliés)
Abonne toi par là ➡️ sans oublier d'activer la cloche????
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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
Sicilian Brioche Buns Recipe (Brioches Col Tuppo) *SUPER SOFT*
Sicilian Brioche Buns Recipe (Brioches Col Tuppo)
I am so excited to finally share one of my favorite Sicilian recipes: BRIOCHES COL TUPPO.
They are some sweet buns that Italian eat on the side of a nice granita or fill up with ice cream. A true delicacy! It took me a while to perfect this recipe but here it is!
RECIPE (for 8 brioches):
500 g all-purpose flour (3 cups + 1/3 cup)
2 eggs
220 g milk (3/4 cup + 3 tbsp)
60 g butter (1/4 cup)
80 g sugar (1/3 cup + 1 tbsp)
20 g honey (1 tbsp)
5 g dry yeast (1 tsp + 1/2 tsp)
lemon zest
orange zest
+ 1 egg and a splash of milk
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Editors: Giulia Ardizzone and Steven Sangster
#brioches #sicilianfood #briochescoltuppo #italianbrioche #italiansweetbread #sweetbun #italiansweetbun