Brioche is generally known as a Viennoiserie , which just means it is a baked good made from a leavened yeast dough, like a croissant. Brioche needs to proof twice, meaning it must rest to allow the yeast to do its thing so that the dough can rise this is only done if you're baking it in a loaf pan, though. The word 'brioche' first appeared in Brioche is believed to have been adapted from a classic Norman recipe, but some people argue that it's of Romanian origin , because in Romania there's a very similar holiday bread.
In France, The Viennese Bakery in particular made this bread well known , and it was all uphill from there. Over time, the recipe and ingredients used to make brioche have been adapted slightly, and therefore the brioche we eat today isn't necessarily what the OG brioche tasted like. If you're looking to try your hand at brioche, there are so many things you can make with it. This basic brioche recipe should only be attempted if you have a whole afternoon free.
Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes.
Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap.
Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough.
Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end.
Repeat with all pieces. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water.
Brush egg wash on top of loaf and sprinkle lightly with salt. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely. Parker Feierbach. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
June Xie Senior Food Producer After working in numerous restaurant kitchens throughout NYC, June Xie joined the Delish team as Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano. Presented by.
This activates the yeast and gets it going from its dormant stage. Image 1. The yeast mixture should then be frothy and bubbly. Image 2 Your yeast is now activated and ready to use. If you find there aren't any bubbles then the yeast may have expired. This can happen, especially if you use your yeast infrequently. Add dry ingredients and mix. Add flour, remaining sugar, and salt to the bowl of an electric stand mixer fitted with a dough hook.
There's no need to sift these ingredients. Image 3 Quickly mix together. Image 4. I just hold the dough hook and use it to mix the dry ingredients together and then fit it to the stand mixer. Add wet ingredients except the butter. Add the eggs, foaming yeast mixture, and vanilla bean paste into the bowl of the stand mixer Image 5 and mix on low speed for 5 minutes until the dough starts to come together.
Image 6 If the dough is struggling to come together and needs a little more moisture, then add one tablespoon of milk extra at a time. I find stopping the stand mixer and adding the extra moisture to the bottom of the bowl to catch any remaining crumbs helps at this point.
Then resume mixing. NOTE: The size of your eggs can impact the moisture in the dough. I always use large eggs. Add butter and knead in the mixer.
Whilst the mixer is still running at medium speed, add the butter gradually, one knob tablespoon at a time Image 7 and mix until incorporated. Image 8. Then turn the mixer up to med-high and knead for ten minutes. Image 9. Note: the mixer, especially if you use a kitchen aid can jump a little at this point. If you are worried, turn the speed down but the time to knead will take longer.
Stay with the mixer the whole time. The movement can wiggle the stand mixer around true story- I left the room and the next thing I knew was a crashed stand mixer and bowl on my kitchen floor- it jumped right off! The dough should be smooth, shiny, and elastic by now.
Image 10 There's nothing more satisfying than a beautifully kneaded dough. See below for a brilliant trick to find out if the dough is ready. To check that the dough has developed enough elasticity, perform the windowpane test. Tear a small ball from the dough. Using your fingers and thumb to hold each side of the dough ball, stretch the dough gently.
You should be able to see the light shining through the stretched dough without the dough tearing. If the dough tears then knead for another two minutes and test again.
Image Knead by hand. Tip the dough onto a lightly oiled surface Image It will look a little dimply and needs an extra touch to make it smooth and into the shape of a ball. We do this by doing some stretch and folds to the dough. One corner at a time, pull the dough out and fold it over itself and into the middle. Proof the dough. There is literally nothing more satisfying! Lightly grease a bowl all the way up the sides and place the dough into the bowl gently.
Cover with cling wrap and let rise for 1. NOTE: If the temperature in your kitchen is very warm then the dough may rise quicker than the 1. Equally, if your kitchen is very cold in winter then the dough may take longer. NOTE: The bowl in my image is small. I used it for my photoshoot so that I could capture the difference between the dough before and after rising. Normally I would use a large mixing bowl, and I suggest that you do too.
If your kitchen is cold, then place your covered bowl into your oven with the oven light on only and the oven door closed. The ambient light creates a perfectly consistent temperature for the dough to rise.
Deflate the dough. Once the dough has risen double or more in size, gently punch down the dough Image 18 and tip onto a lightly floured surface, and using lightly floured hands, shape into a rectangle. Cut and shape the dough. Cut the dough into five equal pieces. Image 20 With a rolling pin, roll out one piece of the dough into a flat rectangle.
Starting from the short end, roll the dough up tightly into a log Image 22 and place seam side down into a greased and lined 2lb loaf pan. Image 23 Repeat this process with all the dough pieces and line them up sitting snugly next to each other in the loaf pan. Second Proof and bake. Cover the pan with plastic wrap and set it aside to proof for the second time. For a same-day bake : Once covered in plastic wrap, set the pan in a warm place to rise for 45 minutes or until the dough has doubled in size.
For a next-day bake : Cover your pan tightly with plastic wrap and refrigerate overnight. The next morning remove from the fridge and allow to rise for 45 minutes at room temperature or until the dough has doubled in size. TIP: How to know if the dough is proofed enough. With a lightly floured finger, gently press the dough to form an indent. If the indent stays or springs back a tiny bit, then the dough is ready to be baked.
If it springs back fully, then it needs more time to proof fully. Once risen, eggwash the top of the dough more notes on this below and bake for minutes until golden brown.
By now you'll have the scent of your enriched brioche bread wafting through the air!
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