Ingredients
Directions
Brioche has numerous uses in patisserie and cuisine. It is certainly one of the most versatile dough of all. In my website you will find a bunch recipes that uses brioche such as cinnamon rolls, Winter coulibiac, pain au lait, bread pudding, Easter bunnies, beef Wellington etc...
Makes 8 mini bread loaves 6”x3”x2” / 5 ounces/150g each. *If using active yeast, mix yeast in warmed milk – wait 5 minutes, and throw in the remaining ingredients. If hand kneading: follow video steps. In a stand mixer fitted with the hook attachment. Combine eggs, milk and yeast together. Add flours, sugar and salt. Mix on low to combine – increase speed to medium and mix for 15 min or until dough comes off the sides of the bowl and becomes elastic; scraping sides of bowl and hook as it goes. Add cubed butter and continue to mix for an additional 10 min; until completely smooth. The internal temperature of the dough should be at 77ºF/25ºC. Shape into round, and place in an oiled container. Cover and let ferment for about an hour or until it has doubled in size. Transfer dough onto work surface (no extra flour needed), degas, form a ball and refrigerate overnight; covered.
Dust work surface and dough with flour. Divide chilled brioche into 5oz/150g portions, or 1.6oz/50g if making smaller balls. Shape into tight balls; cover and let rest for about 15 minutes. Shape into desired forms and place in greased pan. Cover with plastic wrap or a wet kitchen towel. Le proof for about 3 hours or until tripled in size. Egg wash (Beat an egg with a pinch of salt), top with sugar if desired and bake.
Bake brioche at 350ºF/180ºC for about 25 min. Lower oven temperature to 325ºF/160ºC, and baking time if using a convection oven. Un-mold brioche and cool on a wire rack.
3 thoughts on “Brioche”
Hello, in your video on youtube where you show how to make small brioche, you said we should bake it for cca 230°C no more than 7 mins.
Here above is stated 180° 25mins.
How is it, please?
Follow what’s written on the recipe. Higher temp are more likely set for smaller brioche such as buns 🙂
Thank you.
I cannot leave a reply under recipe with CINNAMON ROLLS
(probably because it is covered by huge number of adds:-/)
so I leave it here.
It is just incredibly GOOD!!!
My yoga teacher said, that it was the best cinnamon rolls he eat – ever.
The filling is so so good, I would eat it all alone.
Just one question regarding the Lemon Glanz.
In your video has your lemon glanz completely different texture than is texture of glanz which is made by recipe (= only mixing water+ powder sugar+lemon juice)
I did it like that and it was very watery even when I mixed again right before applying.
When I applied it on the rolls it basically spread all around (not saying that it was not good, but it was different, was not possible to “draw” with that ).
Didn’t you make your own for instance from glucose sirup or something like that?
Otherwise, its big improvement atleast for me to see where is the difference in the dough which I could not figure out long time.
In all our local recipes is used 100% of one type of flour (T400-450, light smoothly ground ).
But in your recipes I could see first time that actualy 50% of bread flour is used!
I immediately got that color of dough which I could see in many videos but it wasn’t never mentioned and I wasnt able to reach it.
Thanks for it ! ❤