How to bake a real French brioche?

Servings: 4 Cooking time: 12 hours minutes

Brioche bun - the recipe of this Frenchconfectionery cookbook that was written many years ago. Author - Linda Dannenberg, an Englishwoman and a fan of French cuisine, in his book described the recipes from thirteen prominent French bakeries, including - brioche buns recipe.

This recipe requires a slow uplift testat lower than usual temperature (typically dough put into heat). In addition, it is expected a few test batches - it is necessary to ensure that the gluten in the flour to develop better and could absorb more oil. It is famous for its carnival and brioche buns.

As a result, the dough preparation takes considerabletime. French bakers 'factory' dough Brioches in the evening to feed these wonderful scones at breakfast Parisians. Committed, and we are a little "trip" to Paris? Namely - for breakfast in Paris pastry shop ...

Ingredients for a "How to bake a real French brioche?":

  • 2 tablespoons (30 ml) of warm water;
  • 2 teaspoons dry yeast;
  • 4 cups (500 grams) of flour;
  • 3/4 cup (175 ml), warm milk;
  • 1.5 teaspoons of salt;
  • 2 large eggs;
  • . 1 teaspoon vanilla extract (or 2 sachets of vanilla sugar);
  • 125g unsalted softened butter;
  • ¼ cup plus 3 tablespoons of sugar (approximately 100 g);
  • 1 egg for lubrication of the test;
  • softened butter to lubricate hot Brioches.

Recipe "How to bake a real French brioche?":

brioche bun
Pour 2 teaspoons of yeast in a bowl, add 2 tablespoons of warm water. Stir and leave for 5-10 minutes.

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In a small bowl, combine the softened butter and sugar.

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Mix until the mixture is smooth and pale yellow. Put aside for a moment.

brioche bun
In a mixing bowl, pour the flour and salt.

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Heat the milk until warm. Add 1 teaspoon of vanilla extract (or vanilla sugar) in warm milk.

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Start stirring the dough on low speed, gradually add the flour in the milk mixture.

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Add to the bowl of the mixer diluted yeast.

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Add 2 eggs and continue stirring for a few minutes.

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The dough should have a pretty steep. Therefore, use the tip "paddle" (or more, if you are accustomed to act differently).

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Add the mixture of oil and sugar - 2 tablespoons at a time. Continue to stir the batter after each addition.

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After the oil is added to the dough, allow to work even in the mixer for 3-5 minutes to create a homogeneous smooth dough.

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Grease the bowl with butter.

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Put the dough into the prepared bowl so.

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Cover cloth dough and allow to rise at room temperature for 1 hour and 45 minutes.

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After this time the dough will rise well peremesite dough and form it into a smooth ball. Cover with plastic wrap and refrigerate overnight.

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Next day, remove the dough from the refrigerator and allow it to stand in the bowl at room temperature for 1 hour.

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Meanwhile, oil the two smaller shapes for baking bread (I have about 20x10 cm). Put them aside for now.

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The dough which has reached room temperature, slightly obmesite on the board.

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Divide the dough into 4 equal portions ...

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... And shape each into a ball the size of about 8-10 cm in width.

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Place the balls of dough into shapes for baking - 2 each.

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Cover the form of cloth and let dough rise until the edges of the form. The dough will rise and expand, filling out a form and creating a "two-humped" loaf with a seam in the middle.

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Break the egg into a cup and whisk with a fork.

With cooking brush carefully cover the top of the egg dough.

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Place the mold with the dough in a preheated oven to 175 oC.

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Bake for 30-35 minutes or until golden brown top buns.

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After baking, remove muffins from pan brioche and place on the rack to cool. Culinary brush brush with hot bread.

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You now have two beautiful double buns - French brioche. One - to eat, the second - with someone to share (if you want to share this yummy :-)).
Bon Appetit!

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