Metric:
550gr Plain Flour
350gr Butter
( unsalted )
6 Eggs
80gr Sugar
70ml Milk
( room temperature )
15gr Salt
13gr Dried Active Baking Yeast
TRADITIONAL AMERICAN RECIPE: True brioche is the classic French yeast bread that’s rich and golden with butter and eggs, boasting a paper-thin crust and a silky, tender crumb.
Brioches are a rare and wonderful thing and American do it wonderfully too. But as special as it is, brioche isn’t difficult to make.
Personally, the best croissants I have ever had, but contain a very high percentage of butter, and some cream, was in France.
In the end it's a matter of taste, but the reason for a higher amount of butter is that it makes the croissants richer and moister.
The American version uses less fat because companies tend to make it as cheaper as possible to market. Sort of like how Pizza became the definition of American Pizza.
Skill Level:  |
Time: 2 to 16 Hours |
Price:  |
Makes: 20 Brioches |
Ingredients:
| Conversions |
Directions:
01 - In a cup, mix the Yeast and the Milk, making sure the yeast is dissolved. Set aside.
02 - Meanwhile, cut the Butter in little pieces to soften it.
03 - Mix by hand ( or with an electric mixer ) Flour, Sugar and Salt.
04 - Combine the Yeast/Milk mixture with the Flour to form a Dough.
05 - Add the Eggs. Knead the Dough and then, little by little, add the Butter.
06 - Once the Dough is smooth and clear of all lumps, place it in a bowl, cover it with cling film, set aside and let it rise for about 3 hours.
07 - After 3 hours knead the Dough for 5 minutes, cover it once again and now, place the Dough inside the bowl in the fridge for 12 hours.
08 - Ready to use.
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| Written by: Uncut Recipes | Disclaimer |
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