Tuesday, 1 February 2011

brioche as well

I had another go at brioche - it turned out pretty well. It was lovely as toast, but I will try it again with 1/2 and 1/2 strong and plain flour, because it was very bready. And astonishingly easy to make.

2.5 tbsp dried yeast
500gr plain flour
60gr sugar
1 tsp salt
3 eggs plus an egg yolk
3 tbsp milk
130g butter (softened)
1 tbsp orange flower water

  • Heat milk (don’t boil) set aside to cool, then stir in yeast.
  • Put flour, salt and sugar into a bowl, make a well.
  • Beat 3 eggs and pour milk mixture and eggs into well and stir, until all is combined.
  • Knead to a smooth dough.
  • Cut butter into cubes and add, about a third at a time, making sure it’s well incorporated before adding the next batch, kneading well each time, ending up with a smooth elastic dough.
  • Put into oiled large bowl, cover with damp cloth and leave to rise for 1.5h.
  • Knock back the risen dough, until smooth, make into a ball, put back into large oiled bowl, cover with cling flim or damp cloth and put in the refrigerator overnight.

Next morning

  • Take the dough from the fridge and leave for 20m.
  • Cut into 8 pieces, roughly shape into balls and put into lined bread tins.
  • Leave to rise, until doubled in size – about 1.5h – then cut crosses in the top with scissors, brush with egg yolk and sprinkle with sugar if you like.

 Cook for 20-25m at 180/350/gas mark 4

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