Thursday, 8 March 2012

My First Brioche

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Brioche is made using similar method as compared to bread doughs. It is make from enriched French pastry with high egg and butter content that give it a rich and tender crumb. The texture is "light and slightly puffy" with a dark, golden and flaky crust achieved from the egg wash applied after proofing.

Although I have seen and read up different brioche recipes from baking books but it has never trigger me to work on it until I saw how easy Bryan Wong made his brioche on last Wednesday, Knock ! Knock ! who's there? (Episode 10) cooking variety show.


MY FIRST BRIOCHE


Since I cannot find any related recipe that Byran (on episode 10) used, I decided to Google the most suitable and foolproof recipe to try it myself. So from the lists that I searched, I finally set my eyes on this Quick Brioche Braid by Nick Malgieri from his book The Modern Baker.

This recipe is done using a food processor and the steps are quite easy to follow plus it's bonus point is; it required zero to a few kneading of the dough depending on it's texture and weather. So if you like crusty bread with soft and buttery texture, this brioche recipe is  definitely to be added to your "Must-do-list". And for those who do not have a food processor, you can use a heavy duty mixer with dough hook attached for this recipe too.


Recipe adapted from The Modern Baker, Quick Brioche Braid.

(Make: 2 Standard Loaf | Preparation: 10 mins | Waiting: 1.5 hours | Baking: 20 mins)

Ingredients:
1/4 Cup(60 ml) Lukewarm(43°C) Milk
1 1/2 Cup Unbleach Plain Flour
1 1/4 Teaspoons Active Dry Yeast
56g Cold Unsalted Butter, cut into small cubes
28g Caster Sugar
1/2 Teaspoon Salt
1 Large Egg
1 Egg Yolk

Egg Wash:
1 Egg + Pinch of Salt, lightly beaten

Method:-
1. Pour lukewarm(43°C) milk in a bowl and whisk in yeast till well-mixed. Next with a whisk stir in 1/2 cup of flour till it became a sticky dough.

2. Loosely cover the bowl with cling wrap and set aside until the dough slightly risen (about 20 minutes).

3. In a food processor fitted with dough blade, add in butter cubes, sugar, salt, egg and extra yolk.

4. Pulse the mixture until butter is finely chopped and well mixed throughout the mixture.

5. Scrape yeast mixture into the food processor and pulse about 5 - 6 times to till well mixed.

6. Add 1/2 cup of flour and pulse till the mixture is smooth(refer to the photo above).

7. Scrape down mixture in the bowl, add the remaining 1/2 cup of flour and pulse again until the mixture is well blended. Rest dough in food processor for about 10 minutes.

8. Start the processor and let it run continuously for 10 seconds till dough leaves the side of the processor.

9. Turn dough out on floured surface and give it a quick knead. Divide dough into half portion to make 2 loves of brioche.

10. Cut each dough into 3 equal pieces and roll each pieces into a thick rope (if the dough is too sticky, keep in the fridge for 20 minutes before plaiting).

11. Line baking tray with greaseproof paper, plait the dough and shown above and let it rise till dough in size (about 60 - 90 minutes, depending on the weather and room temperature)

12. Just before baking, lightly brush the dough with egg wash and bake in preheated 180°C oven for about 20 - 30 minutes(i bake mine for 22 minutes) or till golden and glossy in colour. Cool bread before slicing.


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For ME: I ate it with some Orange Marmalade where the tangy taste of the marmalade blends well with the rich buttery pastry. 

For My Boy: He loves his Brioche with his favourite Nutella and since he has set his heart for this he don't even agreed to share the very last slice of the loaf  with anyone of us.

For FRIENDS: I have packed a few slices in each bags to share with friends on what's our new love for this month. Thankfully for those who tried loves these brioche to bits.

20 comments:

  1. very yummy looking brioche! awesome :)

    ReplyDelete
  2. Wow!!!!! Love the texture. REally really really do!

    ReplyDelete
  3. Thanks Cathy and Wendy for your kinds words :) Have a great week girls!

    ReplyDelete
  4. Love the brioche. Thanks! Anymore to come? Hahaha - Susan

    ReplyDelete
    Replies
    1. lolz. you can try making some using this quick recipe :p

      Delete
  5. I watched that episode and was amazed with Bryan's talent! Yours look so good that I feel like baking now! Thanks for sharing :D

    ReplyDelete
    Replies
    1. Thanks Quizzine :) Yup his look great! Hope i can get hold of his recipe and try making some too!

      Delete
  6. Oh my gosh Ellena, your brioche looks awesome! You are totally into baking mode these days!

    ReplyDelete
    Replies
    1. hahaha I just have the mood to bake rather than cook but then i blog soooo slow can't seems to have the energy to write :p

      Delete
  7. hi Ellena

    how i convert cup into gramme?

    ReplyDelete
    Replies
    1. Hi AL,

      1 1/2 Cup Unbleach Plain Flour is around 210g. You can find the online flour converter too :) HTH

      Delete
  8. Hi Ellena. If no food processor and heavy duty mixer, and if I knead with hands, must knead until elastic like making bread?

    ReplyDelete
    Replies
    1. Hi KK,

      Emmm as this is quick a sticky dough you won't be able to knead with hand so the best is you have a mixer or food processor.

      Delete
  9. hi ellena,
    if i do not have the dough blade is it possible to make this using the food processor? my food processor only have the knife kind.

    thanks
    elaine

    ReplyDelete
    Replies
    1. Hi Elaine, I am not sure about the metal blade but you can still give it a try. Hope it work well at your end :)

      Delete
    2. hi Ellena,
      thanks for the reply. i just did it... till last step of the process... the processor dead.... haiz...
      think i pull the bread too long.. it came out quite thin and flat.. haha

      elaine

      Delete
  10. hi Ellena, thanks for sharing! I tried and the brioche looks, smells and tastes good! Only problem is the brioche is a tad dry, would you know why?

    dancia

    ReplyDelete
    Replies
    1. Hi Dancia,

      Emmm i am not quite sure but is it due the oven temperature, size of brioche or baking time? Sometime the type/brand of flour do effect the quality too :) HTH

      Delete
    2. Hi Ellena, thanks for reply. I did follow the recipe strictly and timing too though. Hmmm maybe I can try again. Thanks!

      Delete
  11. is brioche still soft until next days? everytime i bake bread, they come soft only for a while. after they are cool, they become harder. thank you

    paula

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

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