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Brioche

By Sharon

Sep 04

This recipe makes yummy dinner rolls, buns and loaves of bread just by shaping it differently.

Brioche
2packages active dry yeast5 teaspoons
1/4cup warm water105-115 F
8large eggsroom temperature, plus 1 for glaze
3tablespoons granulated sugar
4 to 5cups all-purpose flour
2teaspoons sea salt
3/4cup unsalted butterroom temperature
In a 5-quart bowl of a stand mixer, dissolve the yeast, a pinch of sugar and the warm water.  Let stand about 5 minutes until foamy.
Beat in the 8 eggs and sugar with the whisk attachment until well blended.
Add the flour and salt, attach the dough hook, and knead on low speed until smooth and elastic’ 5 to 7 minutes. The dough will be thick and sticky when you start kneading.
I added extra flour and my dough never got smooth and elastic, even after 8 minutes. I just went on to my next step in the hopes it would improve.
Add the butter in about 1 tablespoon pieces and continue kneading until it is completely incorporated, about 5-10 minutes. The dough will be wet and sticky.
Butter a large bowl. Scrape the dough into the bowl, cover with plastic wrap and refrigerate for at least 6 hours and up to overnight.
Now you’re ready to shape the dough. You’ll want to divide the dough into 16 equal pieces for making, rolls, buns or bread. I weighed my dough out and calculated approximately how much each one should be. Before starting, butter the bread pan or Brioche molds, if using. Alternatively, line a baking sheet with parchment paper.
Now, butter your hands, so the dough doesn’t stick when you’re working with it. Divide the dough into 16 equal portions and roll them into balls.
For a loaf of bread, line 8 of the balls, in 2 rows of 4, in the bottom of a loaf pan. Cover with a tea towel. This will make 2 loaves of bread.
For burger buns, line 8 of the balls, in 2 rows of 4, on a large baking sheet lined with parchment paper. If you’re baking sheet is small you may only get 6 buns on it. Flatten them with your hand. Cover with a tea towel. This will make 16 buns.
I made one loaf of bread and 8 buns.
For classic brioche rolls, take one-third of the dough from one of the 16 portions, roll it into a small ball. With the other two-thirds make a larger ball, poke a hole in the center of it, open it with your fingers and place the small ball in the center from the bottom. Poke it up through the top and pull it through in a point. Place the formed brioche into a buttered mold. Repeat with remaining large and small balls. Place the filled brioche molds on a baking sheet and cover with a tea towel.
Let shaped, covered dough rise in a warm, draft-free spot until they almost fill the pans, or double in size; about 1 1/2-2 hours. Alternatively, put them in the refrigerator to proof slowly overnight, and then let the brioche come to room temperature before baking.
Position a rack in the middle of the oven, and preheat to 375 degrees F. Lightly brush the breads with the beaten egg. Place in the oven and bake 15 to 30 minutes (depending on bread size). If the tops are browning too quickly, cover with aluminum foil.
Remove from the oven and transfer to wire rack. Cool in the pans for 5 minutes and then turn them out on the racks to cool.
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