Try this Brioches - 2 recettes recipe, or contribute your own.
Suggest a better descriptionBrioches
Pour faire monter une pâte : Astuce trouvée sur internet: Je fais bouillir un verre d’eau dans le micro-onde (environ 1mn30) puis je laisse le verre dedans et glisse à côté mon bol avec mon pâton recouvert d’un torchon. Et je laisse fermé pendant une heure... mon pâton a tendance à doubler de volume.
1ere recette
• - 4 cups de farine “all purpose”
- 4 oz de lait
- 1/2 cup de sucre
- 2 cuillères à soupe de heavy cream
- 1 sachet de instant yeast
- 1 cac de sel
- 5 tablespoons de beurre mou
- dorure soit au lait ou œuf
- 2 œufs
• Instructions
Verser la farine, le sel et le sucre dans un saladier.
Diluer la levure sèche dans un peu d'eau tiède avec un peu de sucre. Laisser mousser environ 15 min.
Verser la levure, le lait tiède, les oeufs battu, crème fraiche, l'eau de fleur d'oranger, la vanille liquide, sur la farine.
Pétrir et ajouter le beurre mou en morceau. Continuer à pétrir (on obtient une pâte qui colle légèrement sinon rajouter un peu de farine).
Former une boule, filmer et laisser lever dans un endroit chaud durant 1h à 2 h
Dégazer la pâte et pétrir un peu en la pliant sur elle-même plusieurs fois.
Diviser la pâte en 3 patons.
Former 3 boudins. Former une tresse.
Pour ma part j'ai mis la tresse dans un moule à cake pour avoir une belle brioche
Couvrir le moule d'un torchon propre et laisser lever durant 1h.
Préchauffer le four à 180 C (350 F), badigeonner la brioche de lait
Cuire durant 25 min. Laisser tiédir avant de démouler ou de déguster.
2e recette :
Ingredients
• For the Brioche:
3 1/2 fl. oz. Low Fat Milk (100ml)
1 oz. Granulated Sugar (30g)
3/4 of 1 teaspoon of Salt
1 Egg
9 oz. Flour (250g)
1 oz. Unsalted Butter (35g)
1/2 oz. Fresh Yeast (17.5g)
• For the Brioche Surface (to put on the surface of the Brioche prior to baking):
1 Egg
Raw Cane Sugar or Pearl Sugar
Recipe
Making the Dough
Step 1: In a food processor with the dough blade on, put the following ingredients IN THIS ORDER: milk, granulated sugar, salt, 1 egg, and flour. It is very important to follow the order. Knead in your food processor for 1 minute.
Step 2: After 1 minute of kneading, add the Fresh Yeast in little pieces.
Step 3: Continue kneading in the food processor. In a food processor with various speeds, knead for 10 minutes on speed number 2. If you have a food processor with only 1 strong speed, knead for about 5 minutes.
Step 4: Add the butter at room temperature.
Step 5: Knead again on speed number 2 for about 5 minutes (or less if your processor only has one strong speed), until the butter is fully incorporated into the other ingredients. You should be able to remove the dough from the food processor without it sticking too much to the sides. If not the case, knead some more. (Note: It is normal for the dough to be sticky, but it should not be too sticky.)
Step 6 : Put the dough in a large salad bowl, and cover it with a kitchen towel
Keep it covered for 1 hour and 30 minutes. The dough should double in size, and look like this:
Making the Brioche
Step 1: Once the dough has doubled in size, take it out of the bowl, and put it on a flat surface covered in flour. With your fist, apply pressure to the dough by pushing in multiple times to remove gas.
Step 2: Divide the dough in 3 pieces of about equal size. Make 3 long cylinders, and make a braid like this:
Step 3: Cover the Brioche with a kitchen towel, and keep it covered for 45 minutes. The dough should rise again.
Step 4: Beat 1 egg with a fork, and brush it on the surface of the brioche with a pastry brush. Sprinkle with raw cane sugar or pearl sugar.
Step 5: Put the brioche in the oven at 350 degrees Fahrenheit. (Do not preheat the oven, put the brioche straight in). Bake for 30 minutes.
Optional: sprinkle with more raw cane sugar or pearl sugar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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