Larousse Brioche
This is the brioche parisienne from the latest edition of Larousse des Desserts by Pierre Hermé. It doesn't have any milk which lends a much more tender crumb than every recipe I've made so far. The dough was very wet and it didn't feel like I developed enough gluten before incorporating the butter, it was also hard to shape before panning (I had to use a lot of flour & many turns with a rolling pin.)
I really didn't think it would work out or even rise much, as it felt like the entire thing was just butter. Work out it did though, and what a beautifully satisfying bread.
Here are the proportions
Flour 190 g
Sugar 20 g
Active Dry Yeast 5 g
Salt 4 g
Butter 150 g
3 eggs
The recipe is supposed to be made with a wooden spoon and a bowl, but I'm not just gonna let my KA sit there and do nothing while my shoulder is falling off. So I had to use what little intuition I've acquired for the mixing time and cannot even remember how long it was. I did let it autolyse for a good 25 mins before kneading again and mixing the butter in.
The lack of milk makes the butter and eggs sing, and delivers a beautiful yellow crumb. I used local eggs and Président butter.
Hope to post a crumb shot later. Happy Baking!
ps: I'm kind of obsessing over brioche at the moment as all my recent posts might show, so if you have a favorite recipe I'd very much like to give it a go. European butter won't use itself!