Brioche, Simple and Delicious
I wanted to share with you a brioche recipe I had adopted and tweaked to my liking.
This bread is a Thanksgiving favorite for my friends and family.
Please Enjoy :)
100% - All Purpose Flour
40% - Whole Milk
1% - Salt
1% - Dry Active Yeast
25% - Eggs
10% - Honey
25% - Butter (Room temp)
For the purpose of a single braid or loaf here are amounts for a single 600g batch
297g - All Purpose Flour
119g - Whole Milk
3g - Salt
3g - Dry Active Yeast
74g - Eggs
30g - Honey
74g - Butter (Room temp)
Incorporate all ingredients except butter and bring the dough together.
Add the room temperature butter to incorporate a little at a time.
Develop the gluten to pass the windowpane test.
Double the dough in size (in the refrigerator for best results, room temp or warmer to speed things up depending on your timetable)
Divide and shape
Prove over night in the refrigerator covered (in the refrigerator for best results, room temp or warmer to speed things up depending on your timetable)
Egg wash with whole egg (Egg white - Lightest shine, Whole egg - Medium shine, Egg yolk - Darkest shine)
Bake at 350°F for ~35min (give or take 5min).
Internal temp of 190°F
Golden Brown is to my liking