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Saturday, April 26, 2014

Brioche by hand


Brioche is on my to-do list since I started making bread . The only thing that stops me from doing it before was the too wet dough . Most bread books and online recipes that I've read recommends to use a stand mixer or bread machine for this kind of bread .

If I can knead a bread dough that will fit into a 13-inch pullman  , why not a brioche ? I don't know why I didn't make it before ! Brioche dough is buttery and it'll stick into your hands when you knead it but you can easily scrape it from your hands . Using a pastry scraper helps in gathering the some runaway dough that will certainly splatter as you throw the dough back and forth . Maybe I find it too easy because I've been kneading manually ever since .


I bet you haven't seen classic brioche top with cheese , I shaped it into spiral so that I can top it with cheese just like the Filipino ensaymada . Ensaymada is a Filipino-style brioche and Spanish in origin , a local pastry topped with sugar and cheese . I've made Ensaimada de Mallorca few years ago and it tastes just like the ensaymada we have back home .

This brioche is actually a brioche dough for making hot cross buns . The Bouchon Bakery book  has 4 brioche dough recipe for making different kinds buttery bread . I've chosen the dough with most butter ha ! and I'm glad that I've made it after procrastinating too much .

The only thing that I would like to change when I make this next time is the size of the tins , they're way too big ! It measures 4 by 4 1/2-inch on top and 3-inch at the base , 72 grams of dough is not enough , maybe 100 grams will  fit nicely .


Recipe adapted from Bouchon Bakery 

Makes 11 pieces , 3 x about 2-inch bun 

372 grams all-purpose flour
8 grams instant yeast
9 grams fine sea salt
44 grams granulated sugar
186 grams eggs , lightly beaten
63 grams whole milk , warm 
167 grams unsalted butter , cut into 1-cm cubes , at room temperature 

shredded cheese and sugar , optional 

* Place flour in a mixing bowl , put the yeast in one side and the salt in the other side . Use a whisk to combine everything together then add the sugar and mix well . Make a well in the center of the flour mixture and add in the eggs and the milk , use a sturdy spatula to stir everything until it forms a shaggy dough . 

* Tip dough in the work surface and knead for about 4 minutes , spread the dough into a rough circle and place cubes of butter on top , fold in the dough ( the dough will be wet and sticky but still easy enough to handle and don't add any flour ) and continue to knead until butter is thoroughly incorporated into the dough , ( add butter in 4 additions ) ,  kneading well after each . Use a pastry scraper to gather the buttery dough together and continue kneading or slapping / throwing the dough until it's smooth and elastic , about 25 minutes . Form dough into a ball then transfer into a bowl , no need to butter it , cover with plastic wrap and let rest for 1 hour . Scrape dough into a lightly-floured work surface , pat , stretch and fold dough then back into the bowl , cover with plastic wrap and refrigerate overnight . 

* Take out dough from the fridge an hour before using . My final dough is 799 grams . Tip dough in a lightly floured surface , divide dough and shape into a small ball ( each piece is 72 grams ) Working with one portion at a time , shape into spiral , or any other shape you prefer , and place dough into prepared tin , repeat with the rest of the dough . Brush top with egg wash .


* Cover dough with plastic wrap and proof until double in size , about 1 hour and 45 minutes , depending on the warmth of your place / kitchen . 

* 1 hour before you bake the brioche , preheat oven to 190°C . Brush top with egg wash again and bake for 20 minutes or until brioche is golden brown and  the internal temperature is 190°F . Best eaten when brioche is still warm .  





This post is linked to the blog hop event International Yeasted Recipe hosted by Kristy of My Little Space .

Also linking this post to Cook your Books hosted by Joyce of Kitchen Flavours


                                                            cyb12 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

15 comments :

  1. Sono meravigliose..
    Complimenti per tutte le altre ricette.
    buona giornata.
    Incoronata

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  2. 哇噻,好软!!!
    整个面包的组织真的很吸引人呐:)

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  3. Brioche is quite expensive to buy in the shop...so to keep in budget, we don't get anywhere near them, although we all love Brioche!! I really must get myself inspired to bake them at home just as you did:) Your Brioche looks so yummy - with cheese toppings too...drooling!

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  4. These brioche look fantastic! You did a great job, Anne.

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  5. Buenísimo ....brioches espojosos me gustan,abrazos

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  6. These brioches look delicious, love the cheese toppings on them! Wet dough huh, i am quite impatient with them, have to gather some guts and patience first before trying this out :)

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  7. friend, at least you finally tried it out, also in my to do list long ago, hopefully I can try it out soon "water rationing" in my area called to stop, have been suffering no water supply for 2 months already..

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  8. I am afraid to bake brioche because of the high butter content but once in a blue moon is fine huh! I must say your hand kneaded brioche look look really soft and delicious and they are tempting me to bake some! Meantime, I will drool over your photos!

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  9. OMG! They look just perfect!

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  10. OMG, these brioche look so so so tempting. Errr...wish I can have a big bite on it. YUmmm.... Btw, thanks so much for sharing such beautiful recipe at International Yeasted Recipe with us. Looking forward to more homemade bread from your kitchen.
    Enjoy & have a fabulous week ahead dear. ((hugs))
    Blessings, Kristy

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  11. this is just what I will make! Delish!

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  12. Hi Anne,
    Lovely brioche! Using more butter if fine with me! haha! I prefer making brioche than ciabatta anytime! Brioche dough is silky soft but not sticky, ciabatta is a nightmare, it sticks to everything!
    I have this book finally!! Yipee...yup, another one to my collection. Hahaha! Bought it at a bargain from someone who is turning vegan, and a few other books as well. But have not tried any recipe from it yet.
    I saw those little baking pans just like yours, am so tempted to get them awhile back, but restrain myself from getting more baking pans!!!

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  13. Hi Anne, your brioche is so cute and pretty. The texture is so soft and fluffy too. Wish I can have some now with a cup of coffee for my midnight supper. :))

    Have a wonderful day.

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  14. i cant remember the dough being wet but brioche is delicious, at times it's good to hv a change instead of plain wholemeal bread like me ...i must say those brioche of yours look gorgeous!

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  15. Hi Anne , Love your brioches to bits ! These brioches look perfecto ! I love buttery rich brioche. The more butter the better ! LOL

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