{"id":280254,"date":"2015-01-13T12:57:00","date_gmt":"2015-01-13T11:57:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/brioche"},"modified":"2015-01-13T12:57:00","modified_gmt":"2015-01-13T11:57:00","slug":"brioche","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/brioche\/","title":{"rendered":"Brioche"},"content":{"rendered":"
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\nThe famous brioche with head! An easy to make delicacy, but when you start, you quickly realize that the head grows crooked… But there is a simple way to make it happen. I give you my recipe that I made after many trials of proportions. When you make a brioche with too much butter, it becomes curiously almost drier. I wanted a tender brioche with an incomparable taste and the only way for me is to lower the proportion of butter a little and increase slightly the proportion of sugar to bring softness. Result: the brioche that I love, to be enjoyed as a snack or for breakfast… There is milk in it, which could be similar to bread pudding, but in brioche, powdered milk is often used. For me it remains a brioche because it contains a lot of butter!<\/div>\n
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\n Note from Bernard:<\/b>
\n<\/span> people who tasted my brioche were surprised by its delicious taste: they told me that when they made their own brioche, there was a strong yeast taste. Not here. Even with dry yeast. You just have to respect the three sprouts: the first one directly after kneading, the second one in the fridge during the night and the last one in the mould. The brioche flavors are best developed when the fruit is grown in a cool place. For the form, even if it is not beautiful the first time, it will still be delicious… So don’t give up!<\/div>\n

\nRecipe of the bun with head:<\/p>\n

-250g of flour T55<\/span><\/b>
\n-3g of salt<\/span><\/b>
\n-1\/2 teaspoon dry baker’s yeast (or 5g fresh yeast)<\/span><\/b>
\n-50g of sugar<\/span><\/b>
\n-100g of egg (2 medium eggs)<\/span><\/b>
\n-60ml of milk <\/span><\/b>
\n-125g of soft butter<\/span><\/b>
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\nGilding:<\/span><\/b>
\n-1 egg<\/span><\/b>
\n-2 tablespoons of milk<\/span><\/b><\/p>\n

\nPut the flour, salt, sugar and dry yeast in a bowl. (If you use fresh yeast, dilute it in the slightly warmed milk). <\/i><\/div>\n
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\nAdd the 100g of egg. That’s roughly 2 eggs, but on the picture there are three, so don’t take that into account!  <\/i><\/div>\n


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\nMix with the dough hook. You can of course do all these operations by hand, it will just take longer! Pour in the milk little by little and leave to knead on medium speed for 10-15 minutes. <\/i><\/div>\n


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\nAdd the butter at room temperature. If you forgot to take it out of the fridge before, don’t panic! You can put it cold cut in small pieces, it will just take longer to incorporate. <\/i><\/div>\n


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\nKnead again for 10 minutes so that the dough becomes elastic and very soft. The butter should be incorporated and it will come off the bowl a little. You can see on the picture that it is very very flexible.<\/i><\/i><\/div>\n

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\nLeave to rise for 1 hour and a half in a warm place, with cling film directly in contact with the dough. You can put it in the oven at 40\u00b0C if you have this low temperature function. It should double in size. <\/i><\/div>\n


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\nAfter this time, press it to remove the air (the dough sticks a little, it’s normal) that it contains and then wrap it well with stretch film. Place this package in the refrigerator overnight. Before putting it in the fridge, the dough is not yet firm, but very soft and a bit sticky. Don’t think it’s a failure! This is normal. You may have to go with a marysee to wrap it in cling film.<\/i><\/div>\n
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\nThe next day, unwrap the cold dough ball and place it on a lightly floured work surface. This time the butter has cooled and the dough is easier to handle. With a veil of flour, it will not stick anymore.<\/i><\/div>\n
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\nPress on it to remove the air it contains. <\/i>
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\nWeigh your dough: it should be about 580g. There are always losses between the utensils, the stretch film etc. Weigh a 90g ball and roll it with a little flour, not too much either! Roll the remaining dough into another ball. <\/i><\/div>\n


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\nSpray your bun pan with release spray. You can of course also put butter in it. Place the large ball of dough on the bottom and press down in the center to make a cavity. Doing so will prevent the dough from rising out of shape. With a small ball on top, the brioche will hold up during baking. If   you put a ball too big and without cavity, the bun will grow on the side and will look like an old sock! It will still be good!<\/i><\/div>\n


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\nPlace the small ball in the center and let it swell for 1 hour at 40\u00b0C or 1h30-2h at room temperature. <\/i><\/div>\n


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\nHop! The dough has puffed up nicely! Be careful not to let it inflate too much because it could fall down…<\/i><\/div>\n


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\nFor the gilding, mix the beaten egg with the milk and brush it gently over the surface of the dough. <\/i><\/div>\n


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\nLet dry for 10 minutes and then apply a second coat. Don’t put too much gilding on your brush, otherwise it will run down to the pan: in baking, it will give burnt spots. <\/i>
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\nBake in the oven for 25 minutes at 175\u00b0C: the dough will puff up even more and turn golden. And here is the result ! A brioche with a well-swollen head! It will be delicious warm, cold or even toasted in the toaster cut into slices with jam for breakfast!<\/i><\/div>\n
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