Just the thing for Xmas….
Mmmm buttery, flaky brioche…Delicious!!
It is an everyday bread, well the French eat it everyday…
but I have to say I ate this everyday, I would be a porker!!
Don’t get me wrong, it would be VERY VERY easy to eat this daily…
Maybe after a while I would learn moderation????
Not sure if I want to test it….
Anyway gorgeous for the festive season and as you know, its great after a few days, where you can recycle it with puddings, toast, desserts:)
Now I used the recipe here….
NZ Brioche: I have made three brioches with this recipe.
2 with chocolate and one without:)
1/2 cup of strong bread flour
2 tsp yeast
1/2 cup of warmed milk
1 tsp sugar
NB: Just reminding everyone that we don’t want the yeast water/milk (any recipe) to be too hot or cold.
Too hot will kill the yeast basically and too cold will not activate it.
Lovely ChoccyWarm milk and stir in sugar
Add in yeast and flour
Cover and leave for 20 mins in a warm area (hot water cupboard) or until frothy like.
I like to use a wee bit of sugar in this (above) as it helps to activate the yeast and give it something to feed from:).
I have found it gives me a better outcome.
6 eggs beaten
3.5 cups of strong bread flour
2 tablespoons of sugar
pinch of salt
220 grams of butter
1 egg/milk beaten for egg wash
In the fridge overnight!!
Add beaten eggs to the spongy mix created above
Whisk until blended
Place flour, salt, sugar in separate bowl and mix through
Slowly add dry mix to the egg mixture, a little at a time
Rest for 10 minutes
Slowly add butter, 20-30 grams at a time
Make sure butter is distributed evenly
Dough should be very smooth and moist
Place dough in lightly oil bowl or in an oiled plastic bag and cover with gladwrap.
Leave overnight in the fridge.
Remove from fridge and shape while its cold.
Add in the chocolate at this stage!!
If the dough gets warm at any stage, return to the fridge.
Put the choccy in:)
Make sure the tins/moulds are well-greased.
Place dough in the moulds/tins, I usually fill just over half the tin/mould with dough.
Cover lightly with gladwrap that is lightly oiled.
Leave to prove for 2-3 hours or until the dough nearly fills the tins/moulds.
Preheat oven to 190-200 Celsius
Brush with egg wash
Bake for 20 minutes or until golden brown for the small ones and then 35-40 minutes for the larger ones.
Remove from the tins as soon as they come from the oven and cool on racks for at least 30 minutes (unless you are a greedybread person like me and scoff it within 5 mins of coming from the tins).
Ready to bake…
All baked and ready to cool…
With oozey chocolate
Have a bite:)