There are so many different baked goods and breads in the world. Italy is famous for ciabatta. Ensaimadas are popular in Mallorca. And France is famous for its croissants and brioche. Brioche is very delicate in taste with a thin crispy crust and a creamy aftertaste. Cooking them is not easy and time-consuming, but you will not waste your energy and time in vain.
History
There is a version that brioche was invented by the French pastry chef Brioche in the 17th century in Normandy. He made a yeast dough, but did not leave it warm as usual, but, on the contrary, put it in the frost, artificially inhibiting its growth. The next day, the dough was placed in a tight baking dish and rose very quickly, thereby forming not one large top, but several small ones. The bun itself looked like small balls placed on one large one. The brioches were delicious, tender and sweet. As a rule, they were served with tea.
Also, historians claim that as early as 1404, the word "brioche" was mentioned in French sources. According to this version, the origin of the bread comes from the fact that a wooden rolling pin was used for its preparation, which was called "brie".
Brioche these days
In the original, for the preparation of these buns, small forms are used, narrowed towards the bottom. But, now there are many variations of preparations. Sometimes bread is baked in the form of a loaf, in the form of a braid, or simply spread on a baking sheet without using baking dishes.
Many people call a brioche bun just a baked pastry and do not make it according to the classic recipe, but simply put the dough to rise in a warm place.
Classic recipe
We will need:
- milk 70 ml;
- yeast 15 g;
- flour 500 g;
- egg 6 pieces;
- butter 300 g;
- sugar 30 g;
- salt 1 tsp;
- yolk 1 piece.
Preparation:
- Dissolve yeast in warm milk and add 1 tsp. Sahara.
- Sift flour and mix with salt.
- Add eggs and yeast to the flour, knead for 15 minutes.
- Mix the softened butter with the remaining sugar.
- Gradually add the butter and sugar to the dough. Knead for 10 minutes.
- Leave the dough in a warm place for 3 hours.
- Put the dough in the refrigerator for 10 hours.
- Place the dough in a baking dish, make small cuts, grease with yolk on top.
- Bake first at 200 degrees for 15 minutes, then at 170 degrees for another 30 minutes.
Recipe in a bread maker
Unfortunately, the bread maker will not be able to make brioche bread according to the original recipe. The dough kneading and baking process is continuous. Therefore, there is a recipe for an analogue of brioche bread, in this recipe the brioche baking technology is violated, but despite this, the bread turns out to be tender and very tasty.
We will need:
- milk 220 ml;
- egg 2 pieces;
- melted butter 140 g;
- wheat flour 500 g;
- salt 1 tsp;
- sugar 60 g;
- dry yeast 2 tsp
Preparation:
- First, pour liquid products into the bowl of the bread machine: milk, eggs, butter.
- Add dry foods: flour, salt, sugar, yeast.
- Set the baking mode "Sweet bread"
- After cooking, cool the bread and eat it.
