BRIOCHE BREAD & BUTTER PUDDING RECIPES

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BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD



Best Brioche Bread Recipe - How To Make Brioche Bread image

Brioche Bread from Delish.com is as buttery as can be!

Provided by June Xie

Categories     nut-free    vegetarian    brunch    feed a crowd    picnic    Sunday lunch    baking    breakfast    brunch    side dish

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 11

1 c.

all-purpose flour (128 g.)

1

(0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)

1/2 c.

milk, lukewarm (120 g.)

6

large eggs, room temperature (320 g.)

3 c.

all-purpose flour (384 g.)

1/2 c.

granulated sugar (105 g.)

2 tsp.

kosher salt (12 g.)

1 c.

(2 sticks) butter, softened, plus more for pans (227 g.)

1

large egg

1 tbsp.

water

Kosher or sea salt, for sprinkling

Steps:

  • Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 
  • Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
  • With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
  • To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
  • To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces. 
  • Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.
  • Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 
  • Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes.
  • Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

BRIOCHE RECIPE - FOOD.COM



Brioche Recipe - Food.com image

From Baking with Julia, my favorite baking book. DO NOT make substitutions, or shortcuts in this recipe. I can not and will not guarantee the results if you do. But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 3 loaves

Number Of Ingredients 9

1/3 cup warm whole milk (100- 110 degrees F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten, room temp
1 1/2 cups unbleached all-purpose flour (approx)
6 ounces unsalted butter, room temperature

Steps:

  • Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
  • Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
  • Sprinkle over the remaining cup of flour to cover the sponge.
  • Set the sponge aside to rest uncovered for 30-40 minutes.
  • After this resting time, the flour coating will crack, your indication that everything is moving along properly.
  • Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
  • Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
  • Still mixing, sprinkle in 1/2 cup more flour.
  • When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
  • During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
  • In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
  • You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
  • When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
  • With the mixer on medium-low speed, add the butter a few tablespoons at a time.
  • This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
  • When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
  • Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
  • When you're finished, the dough should feel somewhat cool.
  • It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
  • FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
  • SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
  • Work your way around the circumference of the dough, lifting and releasing.
  • Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
  • AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
  • STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
  • The dough can remain frozen for up to a month.
  • Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
  • TO BAKE IN LOAVES: Divide the dough into thirds.
  • Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
  • Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
  • Do the same with the other two pieces of brioche dough.
  • Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
  • Preheat the oven to 375°F.
  • Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
  • Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
  • Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
  • Cool to room temperature on a rack.
  • NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".

Nutrition Facts : Calories 1168.8, FatContent 56.5, SaturatedFatContent 32.5, CholesterolContent 434.6, SodiumContent 916, CarbohydrateContent 136.7, FiberContent 4.7, SugarContent 24.3, ProteinContent 28.1

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