Brioches - the best recipe
Ingredients for 2 brioches
500 g of flour (type 550), 1 tablespoon of fine sea salt, 1/2 cube of fresh yeast (21 g), 60 g of sugar, 6 eggs (preferably organic), 250 g of soft butter
Baking brioches - that's how it works
To make dough
Sift flour and salt in a bowl. This will make the dough later more airy. Crumble the yeast and mix with the sugar. The yeast dissolves and becomes liquid.
Knead dough
Whisk eggs (best all ingredients should have room temperature, so that the yeast can drive well) and with the liquid yeast to the dough. Alltogether Knead well with the dough hooks of the hand mixer or in the food processor.
Knead in butter
Gradually knead the butter in cubes, until a smooth dough is formed.
Let the dough go overnight
Cover the dough with a damp dishcloth or cling filmso that the dough surface does not dry out and become friable. Leave in the refrigerator overnight. The long walking time is necessary for the yeast to develop well and loosen the dough.
Let the dough go on
Knead the dough briefly the next day and put it in another, warmer bowl. Cover for about two more hours.
Brioches shape
Lay out a baking sheet with parchment paper. Cut the dough in half and pull it into two elongated strands of dough. Lay side by side on the baking paper, turning it slightly to make it appear slightly twirled. Allow enough space between the brioches to make room for them to rise. Covered and let it rest for about an hour.
Bake brioches
Preheat the oven to 180 degrees, convection 160 degrees, gas level 3. Bake the brioches on the lower rack of the oven for about 45 minutes. If the dough becomes too dark, cover with a piece of baking paper. Let hot brioches cool on a wire rack.
1 brioche has about 2200 kcal, 52 g E, 127 g F, 213 g KH
Time
Preparation: 20 minutes Baking time: 45 minutes Walking time: overnight + 3 hours
Tips
Brioches are easy to freeze. They taste particularly good when sliced and then toasted.
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