- Food and Cooking
Buttery, airy Brioches
Will you eat these for breakfast?
Ahh, buttery, fluffy brioche...make you put a smile on your face!
I am a pastry person- doesn't matter what day time, I am fond of pastries, always have been. I sometimes eat cake or pastry for dinner- I know, I should not put this in writing as it makes me look a bad eater. I have not experienced the age where this would all go straight to my hips- I am sure that is where it is supposed to be. Luckily it doesn't settle anywhere on me- just yet!
So the other day I wanted a broiche for my coffee break (I come from a country where we have a coffee break around 3 or 4°clock in the afternoon and sit down and eat pastry or cake,..... yeah)! It's a nice thing to do, the day is more than halfway over but you indulge in something sweat and just relax for a while. I have yet to find people who do the same thing here as everyone I am telling about our coffee break just looks at me as if I where from Mars.......
The recipe I am about to write is fairly simple- you prepare the dough and let it rest overnight. Yeah, you have to be patient as the dough improves in your fridge overnight and is much happier when you take it out the next morning and veeeery relaxed!
So start the afternoon or evening before and the next day you will have fresh, wonderful fluffy and buttery broiche- just as I am having it right now while I type this!
- 325g/ 2.75 cups all purpose flour, choose the unbleached kind
- 50-60ml/ 2 floz whole milk, room temperature
- 30g/ 2 tablespoon sugar
- 1 pinch of salt
- 3 whole eggs, room temperature
- 112g/ 1 stick butter, choose European butter which has a fuller flavor
- 1 teaspoon dry yeast
- 1 egg & little water egg wash to brush the brioche
- hand full of slivered or sliced almonds, optional
- little butter to brush the muffin tin
- Use a stand mixer and combine all -ingredients except the salt- in the bowl - mix on slow speed for 5 minutes, add the salt and continue on medium speed for another 5-7 minutes. The dough should form to a soft ball.
- Place it in a bowl and cover it with clear foil - let it sit in a warm spot (around 23°C/ 75°F for 1.5 hrs.) After that move the bowl for overnight rest into your refrigerator.
- The next morning remove the dough and through it on a wooden board for 5-7 times - see my remark to this below. Divide the dough into 45g/ 1.5oz pieces (will make around 18 of it) and form these to a ball by pulling the top layer underneath.
- Place 3 balls into each of your large greased (with butter) muffin tray hole and brush with egg wash (1 egg with 1 tsp cold water). Leave it to proof for 2.5 hours or until these have doubled in size.
- Preheat your oven to 180°C/356°F (convection oven). Brush your brioches a second time with egg wash right before they go into your hot oven and sprinkle with slivered almonds if wanted - set the timer for 15-18 minutes. Check on them in the last 5 minutes to make sure they will be golden brown but not dark or burnt.
- Remove from your oven and from the muffin tray- set on a baking tray to cool.
....Once you take the dough out of the refrigerator.....
This is a heavy yeast dough that does not rise as much as a pizza dough that has just water, flour & yest. The eggs and butter make it difficult for the yeast to work - you will see little proofing the next morning but still some rising.
Beat the dough by smacking it onto a wooden board a few times after you took it out of the fridge until it looks smooth! This will help the dough to wake up and relax so you can work with it better.
This will help any anger issues there may have been!