Brioche: Difference between revisions
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|title=Brioche, French recipe Cooking Wiki | |||
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|keywords=Brioche recipe French recipes from The cook's Wiki | |||
|description=Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=8th March 2013 | |||
|Author=Chef | |||
|Servings = Makes 12 Brioche à tête | |Servings = Makes 12 Brioche à tête | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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Brioche is a highly enriched [[French bread]], whose high [[Egg|egg]] and [[Butter|butter]] content give it what is seen as a rich and tender [[crumb]]. It has a dark, golden, and flaky crust from an [[[[egg wash]]]] applied before and after [[Proofing|proofing]]. | Brioche is a highly enriched [[French bread]], whose high [[Egg|egg]] and [[Butter|butter]] content give it what is seen as a rich and tender [[crumb]]. It has a dark, golden, and flaky crust from an [[[[egg wash]]]] applied before and after [[Proofing|proofing]]. | ||
'''[[Dough]]''' | '''[[Dough]]''' | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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'''[[Egg]] wash''' | '''[[Egg]] wash''' | ||
{{ | {{RecipeIngredientsNB | ||
| 1 beaten [[Egg|egg]] | | 1 beaten [[Egg|egg]] | ||
}} | }} | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Preheat your [[Oven|oven]] to 200° C (400° F - gas 6). | * Preheat your [[Oven|oven]] to 200° C (400° F - gas 6). | ||
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| [[Bake]] for 10 to 15 minutes until golden [[Brown|brown]]. | | [[Bake]] for 10 to 15 minutes until golden [[Brown|brown]]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] |
Revision as of 09:30, 11 March 2014
Brioche | |
---|---|
Brioche à tête | |
Servings: | Makes 12 Brioche à tête |
Ready in: | 3 hours 15 minutes |
Prep. time: | 3 hours |
Cook time: | 15 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 8th March 2013 |
Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an [[egg wash]] applied before and after proofing.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 3 teaspoons dried active yeast
- 420 g strong white flour
- 3 tablespoons sugar
- 100 g butter
- 1 teaspoon salt
- 3 medium eggs
- 70 ml milk
Egg wash
- 1 beaten egg
Mise en place
- Preheat your oven to 200° C (400° F - gas 6).
Method
- Add the ingredients to your breadmaker in the above order.
- Set to your breadmaker to Basic Dough (no bake) setting.
- Use menu 16 Basic dough (2 hours 20 minutes) on Panasonic SD-ZB2502 automatic breadmaker
- Place the dough in a greased bowl, cover and leave to rest in a refrigerator for 30 minutes.
- Dust a worktop with flour and divide the dough into 12 equal portions.
- From each portion make two balls, one large, one small.Place each large ball into a greased brioche or muffin cup, dimple the top with a floured thumb and place the small ball into the indent.
- Cover and leave to rise in a warm place (30° C) for 30 minutes.
- Brush with a beaten egg.
- Bake for 10 to 15 minutes until golden brown.
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