This is my first time making brioche. Also it is my first time knowing how brioche tastes like. I was amazed at first to find out the large quantity of butter used in making this kind of bread. I was wondering while in the middle of making the dough as well, since I totally had no experience with making high fat content bread before.
Also, I was very naive to brioche. I didn’t know the traditional shape of brioche then. So I just followed the formula and made a dozen of brioche with my brioche tins and the rest of the dough, I baked in the loaf pan. After my products were done, I wanted to compare them with brioche made by other people. So I searched for the images and got to know about the traditional shape of it. I didn’t apply egg wash over my brioche this time. So this is the real color of the crust. With the egg wash, the crust would be more shinny golden brown, I think.
It’s the first time tasting brioche, however, I really like the texture and the rich content of it. So soft and fragrant. I just love it.
Ingredients: (yield 760g dough)
- 60ml mlik
- 15g yeast (if using instant active yeast then no need to dissolve in warm milk)
- 60g bread flour
- 150g egg
- 240g bread flour
- 15g sugar
- 6g salt
- 210g butter, softened
- Scald the milk and cool to luke warm. Dissolve the yeast . Add the flour(60g) and mix to make a sponge. Let rise until double.
- Gradually mix in the eggs and then the dry ingredients (using the paddle attachment) to make a soft dough.
- Beat the butter a little at a time until it is completely absofrbed and the dough is smooth. Dough will be very soft and sticky.
- If the dough will reqire much handling to makeup, as for small brioche rolls, it is easiest to retard the dough overnight. Makeing it up while chilled reduce stickiness.
- If the dough is to be simply deposited in pans, its stickiness and softness is not a problem, so it need not to be retarded. Ferment 20 minutes, then scale and pan.
- Egg wahsed after proofing.
- Baking: 200o C for small rolls or 190o C for large pans. The baking time is not specified. Just keep an eye on the brioche until the crust becomes very golden or golden brown, then it is done.
(Note: To make the dough less sticky and easier to handle, the butter may be reduced to 150g or as low as 105g. However, the product will not be as rich and delicate as compared to the one that uses full amount of butter.)
These are all what I have made =)