Another one... and definitely my best brioche ! (I'm such a monomaniac ^^)
Ingredients :
- 200 gr flour
- 100 gr butter (softened)
- 2 whole eggs
- 200 gr flour
- 100 gr butter (softened)
- 2 whole eggs
- sugar syrup (45 gr sugar, 3 tbsp water, 2 tsp white vinegar)
- 2 tbsp water
- 2 level tsp dry yeast
- 1 tsp salt
- 2 tbsp water
- 2 level tsp dry yeast
- 1 tsp salt
Here, the differences with my last brioche recipe (click!) is that I used less flour, so the brioche dough can rise more easily, and I didn't melt the butter but used it softened.
The day before :
Hydrate the dry yeast into 2 tbsp water for 5 minutes or until it bubbles.
In a large bowl, blend the flour, the eggs, the re-hydrated yeast and the salt. Knead quickly until just quite well combined.
Then, cook the sugar : in a small saucepan, blend together the water, sugar and white vinegar, bring to the boil and cook until the temperature reaches 105°C/220°F (use a cooking thermometer). Allow to cool down for 1 minute or 2. Then pour it over the dough and knead right away with a spatula. You can skip this step and just add the sugar together with the other ingredients. I like to use cooked sugar because I think (but I'm not sure) that it makes the brioche softer and it increases the preservation.
Place the dough on a floured worktop and knead 10~15 minutes. Then add the softened butter and knead again for 10~15 minutes. The dough is really sticky at first but less at the end of the process. (You can use your bread maker if you're afraid of this step)
Turn the dough back into the bowl, cover it with a cloth and allow to rise for 1 hour in a warm place. Give 2 or 3 folds to the dough after 30 minutes and 2 or 3 more at the end of the hour. Cover the bowl with cling film and place it right away in the fridge (for 12 to 24 hours).
I'm sorry I didn't take pictures of this step but you can check out the process here : click!
The D day :
Take out the dough from the fridge, place it on a lightly floured surface and cut it in 3 pieces. Shape them into strands and form a plait (try to be quick because the dough get sticky quite fast).
Place the plaited loaf on an oven tray covered with parchment paper like here : click! or like I did today in a greased cake tin. Cover with a cloth and allow to rise in a warm place for 2 hours or until it double or triple its volume.
Then, brush the top of the dough with eggwash (I didn't do it but it's better and nicer) and put in a preheated oven (low to medium heat) for 25 minutes or when it's brown to dark brown.
Leave to cool at least 30 minutes.
Enjoy!
Turn the dough back into the bowl, cover it with a cloth and allow to rise for 1 hour in a warm place. Give 2 or 3 folds to the dough after 30 minutes and 2 or 3 more at the end of the hour. Cover the bowl with cling film and place it right away in the fridge (for 12 to 24 hours).
I'm sorry I didn't take pictures of this step but you can check out the process here : click!
The D day :
Take out the dough from the fridge, place it on a lightly floured surface and cut it in 3 pieces. Shape them into strands and form a plait (try to be quick because the dough get sticky quite fast).
Place the plaited loaf on an oven tray covered with parchment paper like here : click! or like I did today in a greased cake tin. Cover with a cloth and allow to rise in a warm place for 2 hours or until it double or triple its volume.
 |
| after 2 hours in a warm place |
Then, brush the top of the dough with eggwash (I didn't do it but it's better and nicer) and put in a preheated oven (low to medium heat) for 25 minutes or when it's brown to dark brown.
Leave to cool at least 30 minutes.
Enjoy!
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