A bread of French origin. Pair it with your favorite jam and mascarpone cheese and ...ooh, trust me, your breakfast is sorted and you won't regret it!
Honestly, I can have Brioche slices for lunch, evening snack and dinner too. It's my happy food.🙂🙂🙂
Ingredients
For the Sponge:
1/3 cup warm milk 35-45°C
2.25 tsp active dry yeast
1 large egg at room temperature
2 cups all purpose flour
For the Dough:
1/3 cup sugar
1 tsp salt
4 large eggs lightly beaten
1.5 cups all purpose flour,
3/4 cup unsalted butter at room temperature.
Butter or non stick spray for greasing.
Prep Time 30 minutes Cook Time 30 minutes Resting Time 12 hours 30 minutes Total Time 13 hours 30 minutes
Start with the sponge. Place the milk, yeast, egg, and 1 cup of flour in the bowl of a stand mixer or use hand mixer. Mix the ingredients with a spatula until combined (it will be very sticky).
Sprinkle the remaining cup of flour on top, covering the sponge completely, and let it rest in a warm place for 30 minutes.
After 30 minutes, you will see that cracks are appearing in the flour. The cracks let you know that the yeast are alive and well.
Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Fit the bowl on your stand mixer or hand mixer and using the dough hook mix on low for 1 minute until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour.
When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes. After around 10 minutes, if the dough is loose add more flour cautiously in small quantities. Make sure you don’t skip on kneading the dough for at least 12-15 minutes.
Turn the mixer down to medium low speed and add the butter, a couple pats at a time, waiting until butter is well blended before adding the next. When all the butter has been added, increase the speed up to medium high for a minute, then reduce to medium and knead the dough for 5 minutes. The dough will be soft and slightly sticky.
Cover the bowl tightly with plastic wrap, and let it rise at room temperature for 2 hours, until it has doubled in size.
Using a spatula, gently turn the dough upside down and knead it back.
Cover the bowl again with plastic wrap and let it rise in the refrigerator overnight, or for at least 8 hours.
With a sharp knife, gently slice your dough into 3 long sections. Then braid them together untill the end and gently press it down.
Get the standard loaf pans. If using nonstick bakeware, you can skip greasing. Place the braided loaves in the pan, then cover with plastic wrap. Let rise for 2 hours.
When you are ready to bake, preheat the oven to 180°C and bake the loaves for about 30 minutes.
Once done, remove from the oven and cool it on a wire rack. Cut into slices and serve with your favorite jam or orange marmalade. I even spread my homemade pesto on them. Trust me the sweet and rich buttery flavour of brioche blended very well with silky and olive flavour of pesto.
Enjoy Baking!!
See how my slices were had by my family....
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