|
|
|
|
|
SearchUser loginBread BooksFavorite Recipes
|
 Submitted by Floydm on October 25, 2010 - 2:36pm Lazy Man's BriocheIn 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.
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!
Filed under:
|
ALSO ON |
del.icio.us
Twitter
Facebook
StumbleUpon
Favorite
Very nice looking Floyd!
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.
Spray oil
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!
a question for you
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
These are more "buttery" and
These are more "buttery" and less "creamy" than I recall the Murchie's scones being but, yes, they are of comparable sweetness and richness.
Add these to the Greatest Hitz!
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
try a combination
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
Thanks, Franko. I'll try it.
Glenn
Thank you for posting this
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
Yum, i can only imagine the
Yum, i can only imagine the aroma of your house Floyd!
Thanks for posting this!
khalid
Looks like Chinese Char Siew Bun
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.
Floyd two things
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!
Hello, Floyd I couldn't wait
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
Those are super cute. Well
Those are super cute. Well done!
Long time lurker...
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
Good Recipe! and easy
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!
A pastry Idea
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?
Sounds good to me. Let us
Sounds good to me. Let us know how it comes out!
Hi there, Love this formula!!
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 :-)
Please i don't understand
Please i don't understand grams translate in tsps tablespoons and cups Thank you Chefscook
Try these measurements
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.
thank you
Thank you for the translation
Chefscook