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Tuesday, 22 February 2011

Day 2: Brioche

Golden Brioches
The next thing that I attempted to make was the brioche. The final product was VERY tasty. My little brioches had risen beautifully and tasted buttery, just as Brioche should!

Brioches are sweet breads from France. They are similar to a bread dough but have a higher butter and egg content. They are cooked in a very high oven temperature so they rise quickly and steeply. Brioches are traditionally eaten as a teatime treat with butter and jam. But you can eat them with foie gras or cheeses.

I made individual little brioches dusted with sugar.  You could also add raisins, chocolate or other dried fruits if you wanted to.

Brioche with jam

 The dough for this recipe is super simple, basically you put the ingredients  into a bowl of an electric mixer and mix (but at different stages)! Something to watch out for is that your butter needs to be very soft, otherwise it will not combine well. The thing which takes so long is the rising. It total the dough needs 5 hours rising time, split into 3 different stages. 

For this recipe I suggest you make the dough the night before; the dough can put into the fridge overnight. Then in the morning all you need to do is shape the dough and let it rise for 30 - 45 minutes.

Sugared Brioche Recipe

Makes 18 individual brioches  
Prep 30 minutes plus 5 hours rising
Cook 12 - 14 minutes

250g plain flour
4g instant dried yeast
25g Castor sugar
3 eggs
1 teaspoon salt
200g unsalted butter, softened

  1. Put the flour, yeast and sugar in a bowl of an electric mixer fitted with a dough hook. Add one egg and then mix on a medium speed until most of the egg is combined. Repeat this for the other 2 eggs. Mix the dough until the mixture is fully Incorporated and coming away from the sides.
  2. At this stage add the salt and softened butter. Mix at a medium speed until the butter it combined. The dough is ready when it starts to come away from the sides. It will be very sticky!
  3. Transfer the dough into a large bowl which is dusted with flour. Cover with cling film and leave to rise for 2 - 3 hours, until it has doubled in size.
  4. Lift the dough out of the bowl and put onto a floured work surface. Punch the dough with your fist, so the dough deflates and return to it's original size. Knead for 3 - 4 minutes. Then put it back in the bowl and cover in cling film. Put the dough into the fridge for at least 1 1/2 hours or overnight.
  5. To make individual Sugared Brioches: Grease 18 six inch fluted tins. Divide the brioche dough between the 18 fluted tins. Leave at room temperature until they have doubled in size, about 30 - 40 minutes.  
  6. Preheat the oven to C220. Cut a cross in the top of each brioche. Brush milk over the top of each one and then sprinkle with granulated sugar.
  7. Cook for 12 - 14 minutes. Remove from the tins to cool or eat warm!

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