How To make Brioche Great Chefs
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
How To make Brioche Great Chefs's Videos
How to make Super SOFT and FLUFFY Brioche Buns. The BEST Homemade Brioche Buns!
How to make super soft and fluffy brioche buns at home. This super easy and simple recipe can help you to make the best brioche hamburger buns at home. These brioche burger buns are super fluffy and buttery. They are super light and can stay soft for days.
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Ingredients:
330g bread flour
150g milk (lukewarm)
30g sugar
5g yeast
1 large egg (room temperature)
½ tsp salt
70g unsalted butter
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Easy Perfect Brioche Loaf at Home
A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video!
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Ingredients:
Sponge
1 cup all-purpose flour (125g)
3 tsp instant yeast (10g)
1/2 cup fresh milk (125g)
Dough
3 cups all-purpose flour (375g)
1/2 cup sugar (95g)
2 tsp salt (11g)
5 pc large eggs
1 cup unsalted butter (225g), softened
Egg Wash
1 pc egg
2 tbsp water
A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video!
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Easy BRIOCHE BUNS! NO Machine NO Overnight Proofing
How to make an easy Brioche Buns with no machine needed, no overnight proofing but so rich and flluffy.
Here's what you'll need:
2 whole eggs (large, room temp)
1 egg yolk
1/2 cup warm milk (125ml)
3 tablespoons sugar (45g)
2 tablespoons honey (25g)
2 teaspoons instant yeast (6g)
3 cups all purpose flour (375g) or bread flour in same weight (plus more for the counter)
1/3 cup unsalted butter(75g) adjust salt if using salted butter :)
1 teaspoon salt(5g)
Eggwash: 1 egg yolk and 2 tablespoons of milk
Bake in a (15 minute) preheated oven at 350F/180C for
22 minutes for convection
25 minutes for conventional oven
on middle rack
Notes:
--Please note that flour has different protein content, please add more up to 1/4 cup if you need to.
--You can use a standmixer too, please set at speed 2 for 8-10 minutes or until dough is smooth and elastic.
PORTUGUESE:
Aqui está o que você precisa:
2 ovos inteiros (grande, temperatura ambiente)
1 gema de ovo
1/2 xícara de leite morno (125ml)
3 colheres de sopa de açúcar (45g)
2 colheres de sopa de mel (25g)
2 colheres de chá de fermento instantâneo (6g)
3 xícaras de farinha multiuso (375g) ou farinha de pão no mesmo peso (mais mais para o balcão)
1/3 xícara de manteiga sem sal (75g) ajuste o sal se estiver usando manteiga com sal :)
1 colher de chá de sal (5g)
Lavagem de ovo: 1 gema de ovo e 2 colheres de sopa de leite
Asse em forno pré-aquecido (15 minutos) a 350F / 180C por
22 minutos para convecção
25 minutos para forno convencional
na prateleira do meio
Notas:
--Por favor, observe que a farinha tem diferentes teores de proteína, por favor, adicione mais até 1/4 de xícara se necessário.
--Você também pode usar um misturador padrão, defina a velocidade 2 por 8 a 10 minutos ou até que a massa fique lisa e elástica.
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Brioche Bread
Honeysoft Buns
Buttersoft Buns
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Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
Ina Garten says this is the best bread pudding she's ever made!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Brioche Bread Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 15 min
Yield: 9 to 10 servings
Ingredients
1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners' sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted
Directions
Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners' sugar and serve warm, drizzled with melted ice cream.
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Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network