Brioche

Brioche

Property of French cuisine — air sweet roll with a soft crust; It is delicious with fresh butter and jam or honey. Brioche baked in different shapes, the most popular are the so-called Paris brioche (brioche à tête) — a large ball-loaf, which is lying on top of a smaller one.

The dough in the mixer

In the presence of a stationary mixer or food processor Dough facilitated very much. Put in a bowl all the dry ingredients in the mixer nozzle set-hooks, in a food processor — plastic flat nozzle test. Without mixed up, enter the liquid ingredients, without shutting down the machine. Continue stirring until you get a soft dough is uniform. Give it a go, beat again in the machine Stir for a minute, before proceeding to forming.

When preparing any dough is very important to ensure that the liquid, which is introduced into the dough was not too hot, otherwise the yeast will die, and the dough will not rise. The liquid temperature should not be room temperature, but at the same time not too hot. Check the temperature is very simple: Dip your finger into it, the liquid should be very warm, comfortable to the skin.

Origin

Brioche

The first mention of brioche in France referred to 1404, long before the infamous phrase that supposedly said Marie Antoinette, the wife of King Louis XVI, on the eve of the French Revolution: «let them eat cake» (in the original — «brioche»), when the court was faced with a rebellion of hungry peasants. However, historians continue to heated debate about whether there was in fact a replica of this.

AT 8 servings

Preparation time: 30 minutes

Lifting time test: about 1 hour time is right: about 1 hour

Preparation time: 20 minutes

Oven temperature: 230 ° C

Ingredients

225 g flour («bread») + to dough 7g sachet fast-acting yeast

1/2 h. L. salt

1 tbsp. l. caster sugar

2 tbsp. l. lukewarm water

2 eggs (grind)

50 g butter (melted) sunflower oil to lubricate the beaten egg for greasing

Pots and large silicone mold for baking brioche

Preparation of the test brioshnogo

1.Smeshayte a large capacity flour, dry yeast, salt and sugar. Add lukewarm water, eggs and melted butter.

Beat or knead with your hands until the ingredients are not unite in a common homogeneous mass. Knead the soft dough hands.

Shaping and baking brioche

5.Postavte in a warm place for about 1 hour, until the dough will increase in volume by half.

6.Vybeyte dough fists, put a bowl of flour on pripylennuyu board and knead for 1-2 minutes. Separate a small part and the remaining half of sformuyte smooth round ball. Put it in the form brioche. Use your fingers to make a recess in the center of the dough. Of the remaining dough pieces sformuyte small smooth ball and place on top of the dough, pressing in lightly into the groove.

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