The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lazy Man's Brioche

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Floydm's picture
Floydm

Lazy Man's Brioche

In The Bread Baker's Apprentice Peter Reinhart offers up three variations of brioche: Poor Man's Brioche, Middle-Class Brioche, and Rich Man's Brioche, each version getting more full of eggs and butter than the previous.

This weekend I came up with a brioche recipe that I'm extremely happy with. I dubbed it the "Lazy Man's Brioche."

This recipe is based on the brioche recipe from Ciril Hitz's Baking Artisan Bread. I started with Hitz's recipe but then rounded every number and cut every corner I could. The result is perhaps not as authentic as Hitz's recipe but still delicious.

There are two pieces of gear required to keep this recipe lazy: a mixer and a scale. I'm sure you could make the same thing using measuring cups and kneading by hand but that would take work. Using brioche pans or adding little tetes on top of each bun would also be more authentic and attractive, but the goal here was not to be beautiful or complex, just come up with something simple, repeatable, and delicious.

Lazy Man's Brioche


My baking notes

Makes 12 buns
 
Dough
500g bread flour
250g milk
2 eggs
50g sugar
15g instant yeast
5g salt
1 stick (113g) unsalted butter, diced
 
Filling
1/2 cup chocolate chips (optional)
 
Egg Wash
1 egg
a pinch of salt
a teaspoon water
 

Add all of the ingredients to your mixer and mix it until the dough becomes silky. This takes a long time, somewhere in the 10-20 minute range (I think I did around 15). If the dough sticks to the sides or the paddle too much, take breaks and scrape the dough back down into the bowl.

When it is well mixed, shape the dough into a ball and place in a greased bowl. Cover and let rise until doubled in size, approximately 1 hour. Degas the dough and allow it to rise a second time, for another hour or so.

Cut the dough into 12 pieces (I used the scale and weighed them out at 3 ounces each). Shape the dough into balls. If you want to fill them, do so here by placing the chocolate chips on them before pinching them closed.

(Those are mini-chocolate chips by the way... the entire bun is only two or three inches across.)

Place the dough balls seam side down in brioche pans or muffin tins. Cover loosely with plastic and allow to rise until doubled in size and well above the pan, approximately 45 minutes.

While they are rising, make the egg wash and preheat the oven to 365.

Brush the brioche gently with egg wash before putting the pans near the middle of the preheated oven. I placed mine on the third shelf down out of four.

Bake the brioche for 10 minutes then rotate the pan. Bake them another 10 minutes or until they appear to be done.

If your pans were greased well, you should be able to shake the brioche out of the pan while they are still hot. Be careful if the eggwash spilled onto the pans though, because the cooked egg will "glue" the brioche into the pans. I had to gently break through the eggwash with a knife before I could get a few of my buns out of the pans.

Enjoy!

wally's picture
wally

And with the added surprise of the chocolate chips, something between a dinner roll and dessert.


Larry


PS - I've found that Pam or any baking spray will rid the problem of eggwash sticking if you spray the entire pan beforehand.

Floydm's picture
Floydm

Thanks, Larry!


I used spray oil but even so they stuck a bit.  I was able to get them all out with no tearing, but it took a bit of chiseling to get a few of them out cleanly.  


So far I've had them with coffee in the afternoon and for breakfast.  Thumbs up on both, though maybe I need to make another batch and try them as a dessert!

Franko's picture
Franko

Floyd those look really good and not that far off from the way traditional brioche looks minus the tete, molding etc.


Here's a question for you, do these have any similarity in taste and/or texture to the elusive Murchie's scone formula that we've both been trying to duplicate? They look like they could be in the ballpark from the photo you posted of Murchie's scones a few months back


Franko

Floydm's picture
Floydm

These are more "buttery" and less "creamy" than I recall the Murchie's scones being but, yes, they are of comparable sweetness and richness.

GSnyde's picture
GSnyde

They look great and sound easy to make (except I don't have a stand mixer...yet). I might try it with my KA hand mixer.  Anybody have a thought on whether that would work?


Thanks, Floyd.


Glenn

Franko's picture
Franko

Glenn,


I think if you started it with the hand mixer and mixed it till it was fairly cohesive, then finished it by hand, it would work just fine. Your KA hand mixer might be able to do the whole job of developing the dough, but I've never used one so can't say for sure. Give it a shot, since one or the other method will certainly work.


Franko

GSnyde's picture
GSnyde

Glenn

teketeke's picture
teketeke

Thank you for posting this recipe, Floyd!


They look very good and easy, too. 


I want to make them with my daughter and her friends for Halloween. I am thinking that the kids can draw some faces on the surface like this.


http://www.thefreshloaf.com/node/3092/chocolate-faces


(I saw this on the front page here before.  )


Best wishes,


Akiko

Mebake's picture
Mebake

Yum, i can only imagine the aroma of your house Floyd!


Thanks for posting this!


khalid

jennyloh's picture
jennyloh

Floyd - they look just like those Chinese Char Siew (barbequed pork) Bun that we have in Asia.....so, instead of chocolate, we can put Char Siew in them! I must give it a try - I'm sure my colleagues will love it. Lovely!! thanks for sharing this recipe.

EvaB's picture
EvaB

first the buns look great, maybe if you added cream instead of milk they would be more like the Murchie scones.


number 2: I have tried refreshing the p[age three times now, but the same pictures don't load these start at the one with the chocolate chips, I get about 1/3 rd of it, then the one directly under about the same or even less and then the one under that, then it goes back to full sized normal pictures, I then tried the printer friendly option and the same three pictures are the same way!


I have satellite internet, high speed, and don't have this problem with other sites, so am wondering why with yours, and only on some occasions.


I have gone back to a post and had the same problem several weeks later, and also had the pictures all show up. Its not my browser, and its not my internet, and its not my settings, so have come to the conclusion it must be a gateway someplace that is not working right, as we have had that happen before!

teketeke's picture
teketeke

Hello, Floyd


I couldn't wait to make them until Halloween day.


I made your lazy brioche with my kids and their neighbor's. It was really fun to make such a easy and tasty bread.  They loved to knead and shape the dough, of course, they enjoyed to decolate their bread at the end. 



Thank you, Floyd


Akiko

Floydm's picture
Floydm

Those are super cute.  Well done!

CompleteAmateur's picture
CompleteAmateur

Had to post and say how much I enjoyed making this Brioche recipe....  and how much my family enjoyed devouring the entire batch hot from the oven


1st Attempt

clazar123's picture
clazar123

I've made this several times.already. It is just a beautiful dough to work with.I adapted it to a pumplin brioche and will post it separately.


Thanks!

LuLu B's picture
LuLu B

I had an idea for a pastry that was layers of brioche dough, nuts, dried fruit and caramel. Do you think that would work with this dough? Any suggestions?

Floydm's picture
Floydm

Sounds good to me.  Let us know how it comes out!

kristakoets's picture
kristakoets

Hi there,

Love this formula!! Tweaked it with 50% whole wheat flour, added 50g black cocoa, extra egg yolk and 2T more butter...filled it with homemade raspberry jam...yum-o! Thanks again :-)

chefscook's picture
chefscook

Please i don't understand grams translate in tsps tablespoons and cups Thank you Chefscook

clazar123's picture
clazar123

500g bread flour (approx 3 1/2cup)
250g cool milk (approx 1 1/4cup)
2 eggs
50g sugar (approx 1/4cup)
15g instant yeast (2 tsp)(note 1 packet is 2 1/4 tsp)
5g salt (1 tsp)
1 stick (113g) unsalted butter, diced (cold)

Try these-they're pretty close.

The dough is soft and very supple but not sticky. Keep ingredients on the cool side or the butter melts and the dough becomes oily feeling. You don't want that.

chefscook's picture
chefscook

Thank you for the translation
Chefscook

tabasco's picture
tabasco

Wonderful brioche recipe, Floyd!

I just baked a batch using your Lazy Man's Brioche rccipe and that recipe is truly a winner!  I've tried several others including Reinharts, Siverton's, Julia's, etc. and for ease of use and great results yours has to take the cake (so to speak)!   

It's a great basis for many other recipes and tortes and rolls, etc., and I can't wait to experiment a bit more. 

J.

SCChris's picture
SCChris

Floyd, how have you adjusted the recipe to work with your Ankarsrum?  Or have you?

I think that I remember that you too have an Ankarsrum.

Thanks

 

Chris

 

Floydm's picture
Floydm

Yes, I have an Ankarsrum now. 

I made these about a month ago and don't recall making any significant changes. I may have mixed a bit less than 15 minutes, but I still went until it was really silky and could pass the windowpane test.

Good luck!

JDYangachi's picture
JDYangachi

I made a half batch of these last week and they turned out great.  I was at my mom's place (without my KA) and mixed/kneaded by hand, which was really just using a rubber spatula and turning and folding the dough for about 10 minutes until smooth.  The only other change I made was that I scaled and shaped 3 oz. balls after just 1 rise.  Since my muffin tins are a bit small, I ended up with some funny mushroom-shaped rolls (haha).  I think next time I'll just ditch the muffin tins and make hamburger rolls.  I also might add a touch more sugar.  Anyway, these were quite good and I found that they refresh very nicely in a steamer for about 5 minutes.