Aah Paris ! Candied Brioche . . Amazing . . Yummy memories. On the very name of candied brioche; we usually assume that it must be super sweet, but it was just perfect. I was in love with the brioche and the baker the very moment. ( my poor husband )
When I went for the audition of Masterchef India 2016, I prepared Mushroom Brioche with gazpacho soup, (for the very first round; we could take a dish prepared from home) and I got selected. The Judges on the tasting table finished the whole brioche. It was amazing feeling.
My experience with savory and sweet version of Brioche bread have been great so far. Making brioche at home is not a big thing when you have a heavy-duty machine; like KitchenAid stand mixture. But many of us don’t have that…..
I prepared this awesome looking and incredibly delicious tasting brioche with this Machine–
I won’t recommend making the Brioche with hand, because the dough in making gets soft, sticky, and slippery. All the eggs and butter make it difficult to handle with warm hands.
Just a brief intro of Brioche bread – Brioche (pronounced brie-osh). It’s a classic French yeast bread. Its rich and buttery or may be silky would be the right word to describe the texture. Its golden and beautiful and awesomely delicious.
Here is my sketch infographic; that will help you understand the recipe 🙂
The Brioche dough is very versatile and is quite forgiving to work with. But before we start here are some clever tips:
1. First of all – We are making a bread with hand mixture, and the bread will need kneading. Which is a time-consuming process. So over working of hand mixer, can wear off the motor.
The smart thing to do would be – turn off the machine at regular intervals for couple of minutes. This will benefit two ways—the machine will be working happily with you and the dough will be getting rest in between which helps in gluten to develop.
2. I shaped my dough in a loaf, but you really can shape it in a million of different ways. I’ll be making more in the future using different shapes and flavors as well; both savory and sweet additions.
3. The basic dough making is easy and we will be using eggs and milk to knead the flour into dough. The butter is added later and it needs further kneading till you get a smooth silky dough. Using a machine, it takes less than 10 minutes.
4. When you knead the butter into the dough it will seem like the dough is falling apart. Don’t panic! Keep kneading and it will reincorporate as you go.
5. The butter must be at room temperature. If it’s straight out of the fridge or too cold, you won’t be able to evenly knead it into the dough. Might lead to an uneven texture + more time.
6. To test if the dough is ready to prove after kneading in the butter, make a firm finger print into the dough. If it springs back, the dough is ready and you can stop the machine.
7. Brioche dough, especially the richer ones, are tricky. It requires a lot more handling, and the more you handle it, the hotter it gets due to friction, the temperature of your hands, and the temperature of the air in your kitchen.
Warm brioche dough can be too soft to handle, and can start weeping butter while it is still being shaped.
Smart thing would be – you chill your dough thoroughly (and this does mean a few hours in the fridge or overnight). Slow rising at low temperatures (in the fridge), helps in developing the gluten and absorbing a large amount of butter to give the butter the chance to solidify before the final shaping.
And also, the slow gluten development is also beneficial + you also save a lot of time on the day of baking.
8. Lastly give an egg wash to the risen bread before baking; for beautiful golden crust.
1/4 cup + 2 Tbsp milk just above body temperature (105 F)
2 cups all-purpose flour
1 Tbsp dry instant yeast
2 Tbsp sugar
2 large eggs, at room temperature
¼ tsp salt
6 Tbsp unsalted butter. at room temperature
1 egg whisked with 2 Tbsp of water, for brushing (eggwash)
Stir ¼ cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5 minutes.
Making the dough – Add the remaining milk, flour, sugar, eggs and salt to clean big mixing bowl and stir using a wooden spoon. Use the hand mixer to knead the dough (about 3 to 4 minutes).
Add the butter when you feel that the dough is come together. Beat until the butter is fully incorporated and the dough is smooth.
Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30 minutes, then chill for at least 8 hours, up to 24 hours.
To shape the brioche – turn the chilled dough out onto a lightly floured work surface and shape to fit in a loaf pan. As the dough is cold it’s easy to handle at this stage.
Roll the dough flat on to the floured surface using a rolling pin. Cut long strips (considering the width of your loaf pan) using a pizza cutter. Place the strips in a rough zig zag manner so it fits into the loaf pan. Cover the loaf pan with a tea towel and let rise for 90 minutes, until doubled in size.
Preheat the oven to 350* F. Brush the tops of the brioche with the egg wash; place the tin on a baking tray and bake for about 40 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tin to cool completely.