BRIOCHE RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Cook Time 35 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.8 milligram of sodium
QUICK BRIOCHE BUN RECIPE - KRISTINE'S KITCHEN
Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start to finish.
Provided by Kristine
Categories Bread
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
- Add both flours and mix on low speed until combined, then mix in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
Nutrition Facts : ServingSize 1 bun, Calories 247 kcal, CarbohydrateContent 44 g, ProteinContent 8 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 455 mg, FiberContent 4 g, SugarContent 4 g
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1. You will need a 28cm (11in) wide-based round ovenproof dish, and a roasting tin large enough to place it in.
2. Cut the brioche loaf into 1.5cm (⅝in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the sultanas.
3. To make the custard, place all the ingredients in a large bowl and whisk together by hand until well mixed. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Sprinkle with the demerara sugar and leave to stand for about 30 minutes (see tip). While the pudding is standing, preheat the oven to 180°C/160°C fan/Gas 4 and grease the dish with a little butter.
4. Half-fill the roasting tin with boiling water, and place the ovenproof dish in this. Bake in the oven for about 40 minutes until golden on top and puffed up. The layers will shrink down a little on cooling. Serve warm with cream.
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