Brioche

Brioche

Prep. 45 mins
Cooking 25 mins
Serving 8

INGREDIENTS Measurements

  

1 Cup of butter (slightly cooler than room temperature)
1/2 glass of warm water
4/3 2 Tablespoon chemical yeast
5 egg
1/2 3 Flour cup
1/4 cup sugar
1/2 Teaspoon salt
Water to soften the dough when needed

METHOD

  

  • Cut the butter in the size of tablespoons
  • The yeast is dissolved in water and left to react
  • Whisk the eggs and set aside.
  • Mix flour, sugar and salt well.
  • Put the mixture in the mixer, then add the yeast, and two eggs, and knead the mixture at a slow speed.Then add butter spoon after another.The dough should be cut at this stage and not stick to the kneading side.In the meantime, the first fermentation stage takes place.
  • Slowly add the egg mixture.In the meantime, the dough will stick to the side of the dough and it should be pushed from the sides to merge with the rest of the dough.
  • After adding the eggs, let the mixer work for 15 minutes.The dough should be light, shiny and soft, sticking slightly to the fingers.
  • Add water if necessary, one teaspoon at a time, until the dough reaches the stage described previously.
  • Transfer the dough to another container, cover with plastic, and leave for an hour to brew.
  • Squeeze the dough, then lift and throw firmly on a smooth surface three to four times.
  • Place the dough in the refrigerator 3 to 4 hours before use or leave at night, this is the second fermentation stage.
  • Remove the dough from the refrigerator and form in the required forms, and leave in the containers to be baked to brewing.
  • Place the dough bowls in an oven with hot water to make a steam bath (oven temperature 90 degrees Fahrenheit) for 1 hour to brewing.
  • Cut the dough from the top with X-shaped scissors before baking.
  • Bake in a oven of 375 degrees Fahrenheit for 20 minutes or depending on the size of the utensils used.

CHEF NOTES

  • Can be stuffed with sausage, sprinkled with powdered sugar or beautified with grated almonds.

  • The dough can be frozen and kept in the freezer for a month after wrapping it tightly in plastic or aluminum.Before use it should be placed at room temperature for several hours or in a 375 ° C oven for 10 minutes after removing the plastic or aluminum.

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