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 for so long .
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