Homemade Brioche Recipe

Making brioche is one of those matters that you possibly simply need to leave to the specialists. but after having efficaciously made Milk Bread, complete Wheat Bread, Multigrain Bread, and English truffles (3 types––also see Multigrain English truffles & Pumpkin English truffles!), I wanted to up my bread-making game. I have to admit, this homemade brioche recipe turned into pretty intimidating before everything. after all, it’s French!!! What can be greater intimidating than the masters of bread and pastry?

INGREDIENTS:

• 1½ teaspoons (8g) salt
• 1 cup (2 sticks/½ pound/230g) unsalted butter, at room temperature
• Sugar water - 2 teaspoons (10g) sugar mixed with 1 tablespoon (15 ml) water
• 6 eggs, at room temperature
• 1 tablespoon (9g) active dry yeast
• ¼ cup (50g) granulated sugar
• 4 ¾ cups (620g) all-purpose flour, divided
• ½ cup (120 ml) warm water (about 120 degrees F/49 degrees C)

INSTRUCTIONS:

1. Take out 6 eggs and 1 cup / 230g butter a few hours before you begin to deliver them to room temperature. put together all other elements earlier than starting.
2. within the bowl of an electric powered mixer outfitted with a paddle attachment, mix collectively 1 cup flour (130g), 1 tablespoon lively dry yeast (9g), ¼ cup granulated sugar (50g), and 1½ teaspoons salt (8g), before including ½ cup (120 ml) warm water (at approximately one hundred twenty levels F/forty nine tiers C). turn the mixer on at medium speed for a couple of minutes till nicely-combined.
3. Now add in 1 egg at a time. most effective upload the next egg while the previous egg is nicely included.
4. Set the mixer to low. upload in 2 cups of flour (260g), a ¼ cup at a time, and let the mixer pass until the dough is properly combined.
5. flip the mixer off, and reduce the two sticks of softened butter into small cubes/chunks. With the mixer on medium, add the butter in 6 separate batches, ready till the butter is well incorporated after every batch before adding extra.
6. Set mixer to low. Now add in 1¾ cups of flour (230 grams), a ¼ cup at a time until the dough is properly-blended. This dough will be very sticky (in the direction of a totally thick batter) while it’s done.
7. Use a rubber spatula to clean the dough off the integration paddle, and scrape the edges of the mixing bowl. cover the dough with a plate or plastic wrap and permit it proof at room temperature (about 70 stages F/21 stages C) for 3 hours, till it doubles in size.
8. After three hours have elapsed, punch and deflate the dough completely with a rubber spatula. cover the dough with a plate again, and refrigerate it overnight until three hours earlier than you’re prepared to bake the next day.
9. cast off the dough from the refrigerator. Divide it into  equal pieces. form them on a gently floured easy floor, and vicinity every into its personal loaf pan. The chilled dough is a chunk stiffer to work with, so you can use a rolling pin to help form it into the desired width and period. in case you do that, make certain to roll the dough lengthwise like a cigar when you’re executed to ensure a rounded top for your loaf. whatever you do, the dough need to healthy snugly within the loaf pan.
10. Now, you can create simple loaves as I’ve described above, or you can create a braid or character buns, as pictured. completely as much as you, the baker!
11. cover every loaf pan tightly with clean plastic wrap, and allow proof at room temperature for approximately 2½ to 3 hours, till doubled in size.
12. Preheat the oven to 350 ranges F / one hundred eighty levels C whilst the dough is proofing. Bake for 37 to 40 minutes inside the center of the oven. Tent the loaves with foil if the crust is getting too darkish. even as it’s baking, put together the sugar water with the aid of mixing 2 teaspoons sugar with 1 tablespoon water till the sugar is completely dissolved. when the bread is done, put off from the oven, and right away brush the tops of the bread with sugar water to present it that brilliant end.
13. permit the bread sit down within the loaf pan for five minutes to chill earlier than moving the loaves from the pans to a cooling rack. This cooling step is essential so the bread does not crumble.
14. once the bread has cooled completely, you could shop it in a good sealed container or zip-lock bag to hold it clean. This bread is likewise heavenly whilst served barely heat with softened butter.

Get The Recipes : https://thewoksoflife.com/homemade-brioche-recipe/

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