Roza’s famous brioche

  • Roza
  • January 26, 2016 6:18 pm
  • French

Roza’s famous brioche
 
Author: 
Cuisine: French
Prep time: 
Cook time: 
Total time: 

The best you’ve ever eaten!!! My brioche slightly sweet and soft! Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is light and slightly puffy, more or less fine, according to the proportion of butter and eggs. You can taste it also with jam or much better for me with coco praline spread !!!
Ingredients
  • 700gr flour for brioche
  • 250gr sugar
  • 50gr fresh yeast
  • 3 eggs in room temperature
  • 200gr warm milk (not hot!!! it will destroy the yeast)
  • 2 vanillas (I use the little capsules)
  • 10gr Prunus Mahaleb cherry in powder
  • 100gr butter melted

Instructions
  1. Read very well the instructions before you start!
  2. Put the oven in 50C.
  3. Gather all the ingredients in front of you. It’s very important!
  4. Use a small bowl and mix very well the warm milk with the yeast, 150gr of your flour and 2 spoonful of your sugar. Put it in the oven and let it 10-15 mins to double in size.
  5. In the meanwhile in the mixer pour the butter with the rest of the sugar, the eggs, vanilla and Prunus Mahaleb cherry. Make sure it’s also warm.
  6. When the mixture of yeast it’s double, pour it in the mixer with the other mixture.
  7. Use the proper hooks for pastry and put it in medium speed.
  8. Add slowly the flour and let it till the pastry is gathered round the hooks. the pastry is also ready when you can pull it out living no trace 😉
  9. If it’s very sticky add a little bit flour. If it’s a little bit sticky it’s ok. Do not add flour.
  10. Put it in the oven to 50degrees C and let it 2 hours to double in size.
  11. When it’s ready, work it with your hands in your kitchen table with a bit of flour. Make equal balls (mesure them) and place ithem into a rounded tin with a parchment paper.
  12. Leave it 1h in the oven to 50oC to double in size.
  13. When it’s ready, take it out, preheat the oven to 170oC.
  14. Brush the brioche with water OR if you want to give a bit of color mix a teaspoon of water with egg yolk and brush the brioche carefully.
  15. When the temperature of the oven is ready, bake it for 30 minutes. Your brioche is ready!!!
  16. Lucky you!!!!

 

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