Brioche is the friend of breakfast ! In this brioche recipe, we will discover hand kneading, and 3 different ways of shaping it to make a brioche with a head, a Nanterre brioche and a braided brioche. I explain the reasons for the different stages necessary to feast every morning ! Let yourself be guided…
- 500 g all-purpose flour
- 10 g salt
- 50 g caster sugar
- 20 g fresh yeast
- 6 eggs
- 250 g butter
- You can replace the weight of flour type 55 by half in flour type 45 and the other half in flour oatmeal.
- We are going to knead with the hands. Pour the flour on the work surface and make a fountain in the center.
- Add the sugar, salt and baker’s yeast diluted in a bit of warm water. Break five eggs on top.
- Then gradually mix with your fingertips, bringing the flour on the liquid part. Mix well until you get a homogeneous dough.
- If your brioche dough is not flexible enough, you can add the last egg. It depends on the absorption power of the flour which can vary.
- Gather the brioche dough that you place in a container. Time for the kneading part. You must lift the brioche dough with the fingers of one hand and fold it down each time.
- Repeat this operation continuously for 10 minutes in order to incorporate air into the brioche dough necessary for the development of the yeast and the elasticity of the dough.
- When the brioche no longer sticks to the container, add the butter cut into pieces that you incorporate into the dough.
- Put the brioche on the work surface to finish incorporating the butter. Then fold the dough several times on itself. Sprinkle with flour if necessary.
- Resume kneading the brioche dough in the container. When you can stretch the dough until it is very fine and without tearing, the kneading is finished.
- Sprinkle the brioche dough with flour and put it on the work surface. Form a nice ball by gathering the outline towards the center, which strengthens its elasticity. Place the dough in a container.
- Leave the brioche dough at room temperature for 1 hour to allow the yeast to begin its development.
- After an hour, the dough has developed. Place the brioche on the work surface, and flatten it to expel the carbon gaz released by the action of yeast, and replace it with oxygen.
- Then make a nice ball again like the first time. Place the brioche dough in a container, and leave it in the refrigerator for an hour to firm up.
- We will make a brioche “à tête” in a 20 cm diameter mold, a brioche “Nanterre” in a 25 cm long by 7 cm wide mold, and a braided brioche directly on the baking sheet.
- Grease the molds with a brush and a bit of melted butter. Take the brioche out of the refrigerator, then weigh a piece of 300 g for the brioche “à tête” and a piece of 350 g for the brioche “Nanterre”.
- For the brioche “à tête”, cut a quarter of the piece of dough for the head. Make a nice ball with the remaining dough and place it at the bottom of the mold.
- Take the small piece of brioche, also make a ball, which you lengthen slightly to give it a pear shape.
- 0:10:13.000,0:10:30.000In the mold, create a hole in the center of the brioche ball, and place the pear-shaped head, tip down. Using your finger, weld all around so that the two parts are glued.
- Coat the brioche “à tête” using a brush and a beaten egg. For the “Nanterre” brioche, make a roll with the 350 g piece of dough, that you cut into 8 equal parts.
- Form a ball with each piece of brioche, making sure that the part called “weld” is well below. Do not sprinkle too much flour on the work surface, otherwise the brioche will slip.
- Place the 8 brioche balls thus obtained in the mold, in staggered rows, one next to the other.
- For the braided brioche, take the rest of the dough which you divide into 3 equal parts. Lengthen each piece of brioche to obtain 3 strands approximately 35 cm long with the “weld” underneath.
- Glue each strand of brioche by one end, then start braiding by bringing the outer strands one by one towards the center while tightening them. Finish by pressing the end to hold the whole.
- Place the braided brioche on a baking sheet covered with baking paper. Coat this brioche with beaten egg like the first brioche.
- Let the 3 brioches develop at room temperature for about 1 hour 30 minutes. The duration depends on the temperature of your kitchen.
- When the brioches have doubled in size, gently coat them a second time using a brush and some beaten egg and bake them in an oven at 180 ° C for about 25 to 30 minutes while monitoring the cooking process.
- Remove them from the oven, unmold the brioches and let them cool on a wire rack before tasting.
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