Brioche

2015-04-12 17.07.52

The basic brioche is delicious as it is. But you can also use it as a foundation for pain au chocolat or pain aux raisins amongst other things. Incidentally, the recipe on this post is the amount you need for both pain au chocolat and pain aux raisins. So here it is, how to make a good brioche!

  • 160g plain flour
  • 170g strong white bread flour
  • 3 large eggs
  • 160g unsalted butter (room temperature and very soft)
  • 45g caster sugar
  • 1g salt
  • 60ml water
  • 7g dried fast action yeast

You can do this by hand or use a mixer fitted with a dough hook.

  1. Mix plain and bread flour, sugar together in a large mixing bowl
  2. Add salt to side of the bowl and yeast on the opposite side (they should not touch each other before the addition of water)
  3. Make a well in the middle of the dry ingredients and add 2 eggs and the water
  4. Beat the last egg, add half of that to the flour and save the rest in a bowl
  5. Start to bring the ingredients together by hand (or use a low speed on mixer)
  6. Start working the dough together and once it forms a semi-dry dough
  7. Cut the butter into 10 equal pieces and add one at a time
  8. Add the next piece of butter once the one before has been worked into the dough
  9. When all the butter has been added, the dough will feel very wet and sticky, keep kneading the dough and it WILL become smoother and easier to manage, though it will take some time (increase the speed of mixer to medium if you are using mixer)
  10. Keep kneading by hand (or mixer) until the dough is very smooth (it should also not bread easily when you attempt to stretch it)
  11. Sprinkle some plain flour into a large bowl (much larger than dough)
  12. Put brioche dough into the bowl and seal it with cling film. This forces the oxygen to be consumed by the yeast and allows it to start the anaerobic process to produce carbon dioxide, which causes the dough to rise (see the yeast post)
  13. Proof the dough (proof the yeast works) at room temperature for 3-3.5 hours or in the fridge overnight (at least 8 hours)
  14. The dough should have at least doubled in size
  15. Knock out the air in the dough
  16. Place a piece of baking parchment on a baking tray
  17. Shape and place the dough onto the baking tray
  18. Cover the tray with cling film and let the dough proof for a second time for 1-1.5 hours at room temperature, it should rise again
  19. After 45 minutes into the second proofing process, pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  20. Take off the cling film
  21. Use the eggs saved earlier and brush it over the brioche dough
  22. Bake in the oven for 25-30 minutes
  23. Take it out of oven and let it cool
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