#original recipe by Aurelie Bastian | Explore Tumblr Posts and Blogs

thesemiprofessionalkonditor · 3 months

Text

Today I thought to post about something a bit more complex. And that is Brioche. The recipe is from Aurelie Bastian.

The website is in german, so if you don't speak it you will need to translate a fair bit, but they are authentic french recipes.

I did change it a little bit but not by much.

Now let's start. You will need:

620g wheat flour (all purpose/405 or 550)

One egg + one egg yolk

One package ore 42g of fresh yeast

125ml heavy cream

150ml milk

100g sugar

Salt

70g of cold cubed butter

Some vanilla is optional but tastes really good

All in all this is a fairly sweet bread. You can reduce the sugar if you want to but if so I would leave out the vanilla. That way you have a more savoury loaf.

Warm up your milk and cream together up to room temperature. Add in your yeast in small pieces an set it aside for now.

Add all of your other ingredients EXCEPT the butter into a bowl. If you have a standmixer, lucky you. A handheld mixer is also good, but if you have neither, be prepared to knead quite a bit😅.

Roughly combine everything in the bowl and add your liquids whith the yeast. Knead it all together until a shaggy and sticky dough forms. Now you can tip it out on your contertop or keep kneading in the bowl, that is up to you. I prefer it on the countertop but if you don't have any space, the bowl is perfectly fine as well.

Once you have your dough add in you cold and cubed butter bit by bit, kneading it into the dough as well as you can. That can take quite some time, depending in how you do it. So i wont give you a time estimate but a 'look' estimate. Your dough is finished once it looks smooth and is less sticky. If you are unsure you can do the window test. You take a small piece of dough and stretch it out carefully into a square shape. It should be able to strech out thin enough to let light through without ripping. If it rips you should keep kneading. Repeat the test whenever you need.

Once your dough is ready let it rest at room temperature. Leave it in the bowl and cover it loosely with a damp towel/cloth. Leave it for up to two hours or until it has about doubled in size.

In the meantime take a rest yourself if you kneaded by hands. You deserve it☺️.

Once your dough has proofed enough you knead it one more time to get out all the air. You will notice that it is no longer sticky.

Devide the dough in half and then each half again by three. Then you shape each sixth into long strips about the length from your fingertips to your elbow. Take three strands, lay them out infront of you and pinch the tops together. Then you braid it and put it on aprepared oven tray lined with baking paper.

Repeat that for the second loaf and cover them again loosely, this time with clingfilm. The towel would just stick to the loafs. Preheat your oven to 180°C... Umluft...circulating air... Convection oven... Google is unclear about that... The thing with the fan... While your oven is preheating pit in an ovensafe dish with about 1 liter of water. That will give you a bit more volume and a fluffier loaf.

Let your loafs rest again for 30 minutes. In the meantime prepare an eggwash from your leftover cream and eggwhite. Brush it on your loafs prior to putting them in the oven(without the clingfilm😉) and let them bake for 20 minutes. You do not necessarily need the eggwash but it keeps the bread from forming a crust to quickly and gives it a nice shine after baking.

Be cautious when taking them out after baking as there will be quite a lot of steam escaping. And to my fellow glasses wearer.. Take them of beforehand or you will be blind for a bit😶‍🌫️.

And now you are done. Let the brioche cool down before you cut into it as the heat trapped inside is crucial to keep it fluffy and moist once it has cooled down.

I enjoy it with a nice butter and just salt ontop or with chocolate sprinkles in the morning. But the best I ever had it was with my grandmas homemade raspberry jam. Not to sweet with a nice sourness to it, that compliments the richness and sweetness of the brioche.

You can also color the dough while kneading and get some funky colors after baking.

That is it for this week. Tüdelü and till next time.

#Baking #brioche #french #german #thesemiprofessionalkonditor #bread #original recipe by Aurelie Bastian

0 notes