Brioche is a small bun made from pastry. Such pastries are very popular in France, they are served as a dessert or eaten for an afternoon snack. Delicate airy brioches are very fond of children. To make the buns truly tasty, the highest quality and freshest products are used for their preparation: eggs, milk, butter.
Brioche: a classic French recipe
Making buns is a lengthy process. For the dough to rise, you need to remove the food from the refrigerator in advance. You should not use dry fast yeast, when using fresh brioches, it turns out to be more fluffy and tender. In order for the buns to acquire the desired consistency, it is important to strictly observe the technology of kneading, proofing and baking. If desired, the finished dough can be frozen; when defrosting, it does not lose its qualities.
Real brioches are high in calories. Natural butter, whole milk, high-quality cream are used for their preparation. A properly prepared dough turns out to be very tender and just melts in your mouth.
Ingredients:
- 15 g fresh quality yeast;
- 70 ml of medium fat milk;
- 6 fresh chicken eggs;
- 1 tsp salt;
- 500 g wheat flour;
- 300 g butter;
- 30 g sugar;
- 1 tbsp. l. cream;
- 1 egg yolk.
Heat the milk slightly, pour it into a deep bowl, add yeast and 1 sec. l. sugar, stir. When bubbles appear on the surface, release eggs into a bowl, add flour in portions. Use a mixer to knead the dough. It should be elastic and shiny, not too sticky.
Beat butter and sugar in a separate container. Add it in small portions to the dough, continuing to beat the mixture with a mixer at low speed. When all the butter is used up, increase the speed of the appliance and knead the dough thoroughly for another 10 minutes. The mass should become smooth, homogeneous, acquire a pleasant light yellow color.
Leave the dough at room temperature, cover the bowl with a towel. If the room is cool, you can place the bowl in a container of warm water. After 2-3 hours, the mass will double in size. It must be gently kneaded with a spoon, then the bowl is covered with cling film and placed in the refrigerator.
Forming and baking
After 8-10 hours, you can start cutting. Brioches are baked in special tins, large or small. This amount of dough will make 3 large brioches. Grease the mold with butter, put a ball of dough in each, making a small hole in it. Place another piece of egg-shaped dough on top and press it lightly into the first piece.
Beat egg yolk with cream, grease with brioche and leave for proofing for 1, 5-2 hours. When the bun rises and expands, almost filling the mold, grease the brioche with the creamy yolk mixture again. Use scissors dipped in cold water to make cuts along the edge. Put the molds in the oven, heated to 200 degrees, bake for about half an hour. When the brioches are done, cool them slightly in a mold, then place on a wire rack. Serve the buns warm or cold with jam, custard, chocolate topping.
