How To make Brioches
1 package dry yeast OR
1 cake yeast
1/4 cup lukewarm water
1/2 cup flour
5 ounces sweet butter
1 1/2 cups unsifted flour
1 tablespoon sugar
1 teaspoon salt
3 very large eggs or 3 1/2 large eggs
1 egg yolk
1 tablespoon milk
Dissolve yeast in lukewarm water. Stir to dissolve. Add yeast mixture to flour in small bowl. Stir with spoon until it forms a stiff ball. Turn out on lightly floured board. Knead a little until you get a smooth surface on top. Cup dough in your hands to make round top and cut halfway through ball with sharp knife in the shape of an "X" like a hot cross bun. Open each of four petals a little. Drop it into a 4 cup pitcher half filled with lukewarm water and leave it to rise to the top of the water. This will happen in 3 to 7 minutes. In the meantime in large mixing bowl beat the butter until light and fluffy. Remove butter with rubber scraper, cleaning bowl thoroughly with scraper. Place butter aside. In mixer, place flour, sugar, salt and eggs. Beat until shiny. Add butter and well-drained yeast dough. Mix all together with spoon and put in floured bowl. Cover dough with saran wrap and cloth and put into warm place to rise, until double in bulk -- 3/4 to 1 hour. When risen, stir around top with finger to break the rise. Cover and put in the refrigerator overnight or in the freezer 2 to 3 hours. Remove dough and work quickly so it won't get too sticky to handle. Place on floured board. Shape two-thirds of dough into balls-- the size will depend on the size of the muffin tins you use. Regular 3 inch tins take 2 inch balls. Miniature muffin tins take 1/2 inch to 3/4 inch balls. Place the balls in well-buttered muffin tins.
Form an equal number of small balls from remaining third of dough. Shape one end into cone shape. With finger make depression in center of large ball and insert tip of cone. Press gently. Cover loosely with towel and let rise in warm place until double in bulk, about 1 hour. Brush lightly with mixture of egg yolk and milk.
Bake at 425 for 15 to 20 minutes for large brioches and 10 to 12 minutes for miniatures. Cool quickly and freeze. To serve, remove from freezer and heat at 300 until thawed and heated through.
How To make Brioches's Videos
???? RECETTE de la BRIOCHE TRESSEE à la mie HYPER FILANTE ! ????
Je suis dingue de cette brioche ! Une brioche tressée à la mie hyper moelleuse et filante, même pas besoin de mettre de la confiture ou de la pâte à tartiner dessus ???? N'oublie pas de t'abonner, c’est gratuit ➡ et de cliquer sur la clochette pour ne rien rater ???? ! ❤ Déroule la barre d'info pour les ingrédients et le matériel ❤
Code promo : -10% chez Scrapcooking avec le code CHRISTELLE10 :
Mon livre :
Matériel nécessaire à la recette de la brioche tressée :
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Ingrédients pour 2 brioches :
• 500 g de farine (farine de gruau de préférence, sinon de la T45)
• 80 g de sucre en poudre
• 8 g de sel
• 25 g de levure fraîche
• 2 oeufs
• 180 ml de lait entier à température ambiante
• 100 g de beurre pommade
Dorure :
• 1 jaune d'oeuf
• 2 cuillères à soupe de lait
• Sucre en grains ou perlé
La recette sur le blog est ici :
Clique sur HD pour voir la vidéo en haute résolution !
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Intro : Selected by freepik :
Chocolate Brioches - Muffin Pan Chocolate Brioche Recipe
These Chocolate Brioches with their crispy exterior and buttery, soft, chocolatey interior are a fantastic treat either for breakfast alongside a cup of coffee or milk or simply as a snack all day round. This Muffin Pan Chocolate Brioche Recipe is easy to prepare and the brioches are easy to pack in school lunches or simply take to go.
To print the recipe check the full recipe on my blog:
#chocolatebrioches #briocherecipe #chocolatebriocherecipe
0:00 - Intro
0:56 - Prepare the dough
2:35 - Incorporate chocolate
3:05 - Divide dough into 12 pieces
4:08 - Transfer to the muffin pan
4:23 - Rest the brioches
4:26 - Brush with egg and sprinkle with sugar
5:00 - Baking time
5:08 - Enjoy the brioches
Ingredients
Makes 12 brioches
3¼ cups (400g) all-purpose flour
1/3 cup (70g) sugar
1/2 tsp (3g) salt
2¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
1 cup (240ml) lukewarm milk
1 egg m beaten
1 tsp (5g) vanilla extract
1/4 cup (56g) butter, softened
1 cup (170g) semisweet chocolate chips
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Fluffy BRIOCHE Bread
How to make a rich, buttery and fluffy Brioche Bread.
Here's what you'll need
¼ cup fresh or evap milk (60ml)
4 large eggs (55g each)
1/3 cup sugar (65g)
1 tablespoon instant yeast (10g)
4 cups All purpose flour (500g) (1 cup + 3 cups)
1 tsp salt (5g)
¾ cup of butter (170g)
Eggwash: 1 egg yolk, 1 tbsp milk and a pinch of salt
A pinch of sea salt
I hope you will love this recipe darlings. Please let me know if you bake this, you can tag me in Instagram or Facebook @SavorEasy
Food for the soul:
Romans 15:5 May the God who gives endurance and encouragement give you the same attitude of mind toward each other that Christ Jesus had,
#SavorEasy #Brioche #BriocheBread #Bread #HowToMakeBrioche #Labrioche
How to make Fluffy Brioche Bread
This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter and honey on top!
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???????????????????? INGREDIENTS ????????????????????????
* 1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
* 1 cup (200g) granulated sugar divided
* 2 tsp (7g) dry active yeast
* 7 1/4 cups (870g) bread flour spooned and leveled off with a knife
* 1/2 tsp(3g) salt
* 6 eggs (+1 egg for egg wash)
* 1 tsp (4.93ml) vanilla extract
* 1 cup (227g)unsalted butter softened
For the ???? FULL RECIPE ???? visit my blog HERE:
TOOLS USED IN THIS VIDEO
➖Bosch mixer-
➖Large Measuring Cup-
➖Small whisk-
➖King Arthur Bread Flour-
OUR FAVORITE KITCHEN TOOLS
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➖Mini prep bowls-
➖kitchen aid mixer-
➖Bosch mixer-
➖Spatulas-
➖zester-
➖Nonstick pan-
➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don't want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
Here are some more Brioche Recipes:
-Brioche Buns-
-Brioche Donuts-
-Brioche Dinner Rolls-
-Brioche Hot Cross Buns-
More Pastries and Sweets Here:
-Homemade Almond Croissants-
-Zeppole Donuts-
-Almond Flour Chocolate Chip Cookies-
-Chantilly Cake-
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⏱ Time Stamps ⏱
Intro- 0:00
The Yeast Mixture- 0:28
The Brioche Dough Ingredients- 0:55
Mixing the Dough-1:36
First Proof- 2:18
Dividing the Dough- 3:05
Rolling the dough- 3:31
Braiding the Dough- 3:41
Second Proof- 3:56
The Eggwash- 4:07
Baking Your Brioche Bread- 4:24
Conclusion- 4:45
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#brioche #bread #simplyhomecooked
Sicilian Brioche Buns Recipe (Brioches Col Tuppo) *SUPER SOFT*
Sicilian Brioche Buns Recipe (Brioches Col Tuppo)
I am so excited to finally share one of my favorite Sicilian recipes: BRIOCHES COL TUPPO.
They are some sweet buns that Italian eat on the side of a nice granita or fill up with ice cream. A true delicacy! It took me a while to perfect this recipe but here it is!
RECIPE (for 8 brioches):
500 g all-purpose flour (3 cups + 1/3 cup)
2 eggs
220 g milk (3/4 cup + 3 tbsp)
60 g butter (1/4 cup)
80 g sugar (1/3 cup + 1 tbsp)
20 g honey (1 tbsp)
5 g dry yeast (1 tsp + 1/2 tsp)
lemon zest
orange zest
+ 1 egg and a splash of milk
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Lemon Granita:
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Italian Butter Cookies:
Nutella Biscuits:
Italian Cookies with Maraschino Cherries:
Tomato Sauce from Fresh Tomatoes:
Vegetarian Meatballs:
Pasta e Fagioli:
Chocolate Salami:
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Chocolate Gelato:
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3 Healthy Meals:
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Candied Orange Peels:
Hummus:
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Editors: Giulia Ardizzone and Steven Sangster
#brioches #sicilianfood #briochescoltuppo #italianbrioche #italiansweetbread #sweetbun #italiansweetbun
Brioche Burger Buns- Homemade
This buttery brioche bun recipe is so fluffy and perfect for any burger or sandwich. The moment you sink your teeth into the brioche rolls you’ll fall in love!
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For the ???? PRINTABLE RECIPE ???? visit my blog HERE:
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???????????????????? INGREDIENTS ????????????????????????
1 cup whole milk
1/4 cup sugar, divided
2 tsp dry active yeast
4 1/2 cups all-purpose flour
2 tsp salt
4 eggs
1/2 cup unsalted butter, softened
????????????????????INSTRUCTIONS ????????????????????????
1. Warm 1 cup of milk to about 110 degrees Fahrenheit and add 1 tbsp sugar and 2 tsp of dry active yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes
2. Meanwhile combine 4 1/4 cup of all purpose flour, 3 tbsp sugar, and 2 tsp salt in your beat bowl and make a well with a spatula.
3. Pour the yeast mixture and 4 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high.
4. When no more patches of flour appear add in the sliced 1/2 cup of softened butter.
5. Continue to beat the dough for another 10 minutes until it’s formed its shape.
6. Now place it on a lightly floured surface. It will be very sticky. She put into a ball and place it into a greased bowl.
7. Cover The bowl with plastic wrap and keep in a warm place for one hour.
8. Form the dough into a log and divided into eight equal pieces.
9. Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. This should take about 30 to 50 minutes.
10. Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees Fahrenheit for 25-30 minutes or until they are golden brown.
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