Brioche

Brioche

Ingredients:

All purpose flour 160 g (5.6 oz.)

Bread flour 240 g (8.5 oz.)

Milk 40 g (1.4 oz.)

Dry yeast 10 g (0.35 oz.)

Egg 240 g (8.5 oz.)

Sugar 55 g (1.9 oz.)

Salt 8 g (0.28 oz.)

Butter 240 g (8.5 oz.)

Egg yolk (for brushing)

Procedure:

Yeast sponge

1. Warm the milk in the microwave for a short moment. Then, mix it with the yeast and set aside for a few minutes. Mix the bread flour and (all purpose) flour in a large bowl.

2. Add the egg and yeast to the flour. Slowly mix the ingredients by hand.

3. When the ingredients start sticking together, continue kneading on the table.

Fix the dough with the right hand while stretching and pushing it forward with the left hand. After a few minutes, the yeast sponge will become smooth and elastic.

4. Form a ball and let the sponge proof in a covered bowl until it doubled in size.

This fermentation process may take between 30 minutes and 1.5 hours.

Dough

1. Add sugar, salt and (soft) butter to the yeast sponge and mash all ingredients together. Continue kneading on the table.

2. The movements are similar to the kneading for the yeast sponge. However, this dough is fluffier and softer. Use a dough scraper to clean the table from time to time.

3. Finally, place the dough back in the bowl, cover the dough, and set aside for 30-40 minutes at room temperature, i.e. between 20 and 25°C. Afterwards, put the bowl with the dough into the fridge for at least two hours.

4. In the meantime, let‘s prepare the brioche pans…On this pictures, I used a muffin  pan. Brush the pans with vegetable oil.

5. The dough is very fluffy. Push it on a floured table to release some of the air.

If the dough turned dry in the meantime, spray it with (just a little) water.

6. Divide the dough with the same measurement and form it into a ball depend on the size of your muffin pan.The dough will expand so make sure that you put an allowance or little space to rise.

6. Cover with a plastic bag and set aside in a warm place until the brioche doubled in size.

7.  After fermentation, brush with egg yolk. Take care NOT to brush the pan. Otherwise, it will be more difficult to remove the brioche from the pans.

Bake for 15-18 minutes in your pre-heated oven at 180°C (356°F).

8. After baking, let the brioche cool down. Then, remove on the pan.

Slice the brioche and enjoy it with butter and jam.