Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, brioche dough. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Basic Brioche Bread Recipe is an enriched yeast dough made with lots of eggs and butter. This buttery pastry bread is perfect as dinner rolls or the best french toast among a ton of other things. Gently deflate dough by lifting around edges then letting dough fall back into bowl, turning bowl and The brioche came out perfectly, but I wouldn't make it again.
Brioche dough is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Brioche dough is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brioche dough using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Brioche dough:
- Take 2 tablespoons milk
- Prepare 1 tablespoon sugar
- Make ready 1/4 teaspoon yeast instant
- Get 3 ounces all purpose flour
- Make ready 1 number egg
- Make ready 6 ounces all purpose flour
- Get 2 tablespoons sugar
- Prepare 11/4 teaspoons instant dry yeast
- Get 1/2 teaspoon salt
The first time I ate a French brioche, I almost fell on the floor! Brioches are heavenly soft and are by far my favourite "viennoiseries", although the French still seem to prefer their. Kneading brioche dough is a tricky affair. All the eggs and butter make it soft, sticky, and slippery.
Instructions to make Brioche dough:
- Stir all of it together withe a fork until the mixture is the consistency of a thick batter.
- This is your sponge. Use it right away or, for best flavor, make it a day ahead of time, let it ferment for an hour at room temperature then refrigerate it overnight. When you’re ready to prepare your dough scrape it into the bowl of an electric mixer.
- Then whisk together the sprinkling mixture.
- …and sprinkle over the sponge in the mixer bowl.Let it sit for 2 hours, 2 1/2 – 3 if the sponge was refrigerated. The dome of dry mix will crack as the sponge expands. It may even bubble through in a few spots. This is good.
- …start adding your butter. With the machine running, begin to add 4 ounces of very soft butter. If you want the brioche to rise high, say for a large brioche loaf, go a little lighter, maybe 2 1/2 ounces. If you’re making something rich like cinnamon rolls, the full four ounces work great. For maximum flavor use an ounce or two of browned butter. Add it a tablespoon at a time, letting the dough absorb each addition before adding another, about two minutes of mixing per tablespoon of butter.No…
- Once the dough is uniform (and it might take an extra bowl scraping or two), scrape it into a oiled bowl or rising container.Let it rise another 1 1/2 hours until it looks about like so:Drape a piece of plastic wrap over it and deflate it by gently pressing down on it with your hand.
- Put it into the refrigerator, letting it chill for a minimum of two hours, preferably overnight, to firm it (you’ll likely need to deflate it one more time after the first hour or so). For maximum flavor let it ripen for up to three days in the fridge. It can be frozen for several months.
Traditionally, bakers developed the gluten in this dough by slamming it repeatedly on a marble. Use your brioche dough to make a lovely Dessert Pizza! When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
So that is going to wrap it up for this special food brioche dough recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
