This brioche tastes so incomparably good that you will bake it again and again. In this video I´ll show you all the secrets to make a soft and aromatic brioche with a stringy crumb. Perfect for breakfast and brunch!
I prepare the brioche with an overnight proof, which means I leave the dough in the fridge overnight before shaping and baking it the next day.
Thanks to the overnight fermentation, the brioche tastes more aromatic and the soft dough becomes firmer through the cooling and is therefore easier to shape.
If you want to bake the brioche the same day, you can let the dough rise at room temperature until it has doubled in volume. Then divide into pieces of the same size and place in the freezer for about 10 minutes before shaping.
Under no circumstances should more flour be added to the dough (provided that all the ingredients have been measured with the scale).
If measuring the eggs exactly is too time-consuming for you, I recommend using 3 medium-sized eggs as small as possible and, if necessary, using 1-2 tablespoons more flour than the list of ingredients states.
For a strigy crumb, it is important that the dough is kneaded properly and then allowed to rise long enough.
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👩🍳 Ingredients for a 25 cm (10 inch) loaf pan:
For the brioche dough:
🔸 0.33 lb (5.29 oz or 150 g) eggs. That's about 3 medium-sized eggs.
🔸 1 tbsp orange blossom water, 2 tsp of vanilla sugar or 1 - 2 tsp vanilla extract (optional)
🔸 2 tsp fresh yeast (11 g) or 1 tsp dry yeast
🔸 2 ⅓ cups (280 g) plain or all purpose flour
🔸 7 tbsp (50 g) icing sugar
🔸 lemon zest (optional)
🔸 ¼ tsp salt
🔸 9 tbsp (125 g) cold butter
For the eggwash:
🔸 the remaining egg
🔸 1 tbsp milk
Aside from that:
🔸 1 tbsp of pearl sugar or flaked almonds for sprinkling
Preparation:
1. Mix the ingredients (without salt and butter) for 5 minutes at level 1 and knead well for 10 - 12 minutes at level 2. Then add salt and butter and knead until an elastic dough is formed.
2. For overnight proofing, let the dough rise at room temperature for 1 hour, then in the fridge for 12-24 hours. If baking same day, let rise at room temperature until doubled in volume.
3. Divide the dough into 8 pieces, shape into tight balls, place in the loaf tin and allow to rise. The dough should not immediately return to its original shape when pressed. If the dough immediately bounces back (like a trampoline) it hasn't risen long enough.
4. Mix the remaining egg with milk, brush the brioche with it and sprinkle with pearl sugar or flaked almonds to taste.
5. Bake the brioche in a preheated oven at 180°C (350°F) for about 25 minutes. The exact baking time may vary slightly depending on the oven. After about 20 minutes you can do a cooking test.
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0:00 Original French brioche
0:27 The brioche dough
2:36 overnight proofing and shaping
4:08 Bake brioche
5:20 Please don't forget to subscribe!
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Contact: yt@selmasrecipes.com
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Негізгі бет Тәжірибелік нұсқаулар және стиль Brioche | rich, soft & stringy | Original French Recipe 💯✅
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