Description
In the culinary world of many masterpieces of traditional baking. It relates to the lush French toast from pastry - brioche. Baked all the rules large and small brioche unmatched. To succeed, we will need farm fresh eggs, the best flour and butter is of good quality and, of course, patience and endurance. Recipe taken from the magazine "Tasty and healthy".
Ingredients
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Milk
70 ml
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Yeast
15 g
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Flour
500 g
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Chicken egg
6 piece
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Butter
350 g
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Sugar
30 g
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Salt
1 tsp
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Yolk egg
1 piece
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Cream
1 Tbsp
Cooking
Pour into a bowl of warm milk and dissolve yeast in it, adding 1 tsp of sugar, stirring with your fingers. Once the yeast aktiviziruyutsya - you can use them.
Sift flour, add salt in the bowl of a mixer with a hook.
Add the flour eggs (at room temperature), the mixture of the milk with the yeast. Knead the dough with hook on low speed until smooth.
Then another 15 minutes on low speed, scrape the sides with a spatula the dough. By the end of kneading the dough looks like this, as in the photo.
In a separate bowl, stir softened butter with sugar until smooth.
Add in small portions the butter-sugar mixture into the dough, vimosewa hook on low speed. Then increase the speed and knead for 10 minutes until the dough becomes too good to fall from the walls of the bowl.
Cover the bowl with the dough with a cloth and put in a warm, draft-free place for 2-3 hours to increase test at least 2 times.
My dough was ripened for 3 hours and increased in three times.
The dough after rising had just such a structure. Ebonite the dough, cover with plastic wrap and refrigerate for a few hours, but not more than a day.
After 10 hours in the fridge, the dough has increased in 2 times. Now it's ready for moulding. At this stage of the dough can be wrapped in foil (after punching), freeze for 2 weeks. Before baking allow to thaw in the refrigerator 12 hours.
From the fundamentals of the dough I separated 240 g of the dough for another recipe, the remaining dough roughly divided: 1/3 test went for the big shape, and 2/3 of the dough for small. every good form of grease with butter, sprinkle with flour. For each shape you need to form a ball of dough and put in the form of the brioche. Press your fingers in the middle of the ball to make a deep indentation.
The remaining smaller piece of dough you need to give an egg shape and place it into the recess in the bowl, plunging inside 2/3 of the height.
The form you need to fill no more than 1/3 of the height, as the batter will actively rise.
Whisk the egg yolk with 10% cream or milk. Grease the dough on top, give a time for about 1.5 - 2 hours at a temperature not lower than 24 C, it has doubled in size.
Well preheat the oven to 200 C. Again, brush each brioche from the edges to the center. Dip scissors in cold water and make a large bottom piece of dough 6 cuts in a circle with a depth of about 3 cm.
On small rolls, cuts, and 1 see Place in oven and bake for 15 minutes, then lower the temperature to 170, bake 30 minutes (approximately). Little brioche will be ready sooner, as soon as they brown - straw check for readiness. Take out, leave the brioche for 5 minutes in pan, then place on a rack and allow to cool.
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