Another French classic baked ~ the brioche enriched with loads of egg & butter. Unlike the common laminating croissant, this is a light & airy bread like pastry which is highly recommended. to all bakers. I have repeated this recipe for many many times and my family & friends just love it so much. And I am still coming back without bored. I was thinking maybe you can include this into you coming X’mas breakfast or X’mas eve menu. Who knows !!! Please read on for more.
Ingredients for brioche dough :
280gm bread flour
260gm all purpose flour
1 TB instant yeast
4 TB sugar
1-1/2 tspn salt
250ml warm milk
3 egg yolk
1 whole egg
200gm cold butter, chopped
*Fillings : one jar of apricot jam
* Egg glazing : 1 egg yolk mixed with 2 tspn milk
(1) combine flour, sugar, salt & yeast into a big mixing bowl then mix well.
(2) then stir in milk and eggs till soft dough is formed.
(3) now, add in butter little by little till everything cooperated.
(4) next, place soft dough to plastic bag and nicely sealed. Then keep refrigerated overnight.
(5) divide chilled dough into 2 portions, round it and return it into to fridge for another 30 minutes.
(6) now, take one out from the fridge and place it to floured working table. You need extra flour for coating for this one. Then flatten dough into a big round disk between a plastic sheet.
(7) next, cut dough into 12 portions as picture shown and place on the jam, then roll it up like a swiss roll from the larger edge to the sharp edge to form a croissant. Repeat the remaining chilled.
(8) when done, leave rolled dough to rest for 20-30 minutes then brush on egg glazing.
(9) finally, bake at preheated oven 180-190′C for 18-20 minutes or till golden brown. The bread became dry & dense when its overly baked.
Here is the best part …… once the bread became cool enough, decorate all brioche with sugar dusting and serve
I can take half a dozen of these delicious brioche at one time. Yeap….. if you don’t believe it ! Just try one shot …… I bet you’re going to addicted to it as well. >ohaha…..
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