Ok so today I felt like ripping out some old recipe or my delicious Brioche and guess what, they still work and taste delicious!!
So here is my recipe I used, its a very easy but can get tricky with the butter section. But I am sure you will make it look special!
Please share your comments, thoughts and photos of your progress. Cant wait to see what you have developed.
So here is the recipe.
INGREDIENTS
To make the Sponge:-
64g/2.25oz Plain flour
6g/.21oz Instant dray yeast
113g/4oz Whole Milk warm (30c/95f)
Final dough:-
233g/8.21oz Eggs lightly beaten.
389g/13.72oz Plain flour
28g/10z Sugar
9g/.31oz Salt
226g/8oz Unsalted butter soft. Cut up into 8 – 10 pieces.
METHOD: -
1. Make the sponge and allow to ferment for 20 – 30 mins. Should bubble very well and double in size almost.
2. Mix in the eggs with the sponge, will form a creamy like batter. In a separate bowl mix the dry ingredients together.
3. Once the dry ingredients are mixed, add them to the mix. Mix on medium for 2 mins with the paddle attachement, wait till all the ingredients are combined and well hydrated. Allow to rest for 5 mins to let the gluten form in the dough.
4. Once the dough has rested, turn on the mixer and add the butter one piece at a time. Wait for each piece of butter to be incorporated before adding the next piece. If you dont, it will be very hard to work with the dough and you will end up with lumpy pieces of butter.
5. Once the butter is incorporated into the dough, it should be very soft and sticky. Place it onto a sheet pan layered with parchment paper and spray with canola oil. Press the dough out to a rectangle about 15cm x 20cm/6 ” x 8″. Spray with canola oil and cover loosely with cling film. Place in fridge for 4hrs min, but for best result overnight.
6. Remove the dough from the fridge. If you left it overnight you would of seen it rise a little in the centre. This is due to the yeast activating and feeding. Proceed with shaping the dough. Now If you dont have a Brioche flute as pictured, you can use a loaf pan or a muffin tray. But you wont get that distinct Brioche flute appeal.
To shape into a flute, roll out two balls. One larger that will fill the mould by half way, and then a smaller ball that you place on top of the larger ball. You will need to press in the middle of the larger ball to get a small indent and allow the smaller ball to sit nicely. Spray with canola oil and cover loosely with cling film. Allow to proof for 2 – 3 hrs when it almost fills the mould. Pre heat the oven to 185c/360f.
7. Once the dough has nearly filled the mould, paste it with some egg wash. This will give it that nice sheen look! Cover loosely with cling film for a further 30 mins. Then place in the oven for 30 mins. Make sure to set a timmer for 15 mins and then rotate the Brioche 180 degrees to get an even colour and bake. Bake till a golden color and an internal temp of 85c/185f. Remove straight away from the mould and cool on a wire rack for 20 – 30 mins before devouring.
All the Best
I hope you enjoy this recipe and please +1 the post on Google, share it on your Facebook and Tweet it on Twitter to your friends. The sharing buttons are on the left hand side of the post.
All the best
Chef Adam Massimo
5 Responses to Lets make Brioche
This looks really yummy Chef Adam..
Thanks Sabi, but its a little one minute on the lips, 6 months on the hips!
Looks good, and great instructions will make it soon let you know how it goes.
My daughter and I have a Pastry Shop, I am anxious to try the Brioche. We also have another business, we make 5 different kinds of Gourmet Mustards, one of which is Cranberry Mustard, that is used by several Chefs.. so glad I found your site.
Thank you sandy, your very welcome! I think your mustard sounds divine and would love to try it out one day.
All the best Chef Adam.