brioche dough pastries: bakery snack breakfast tradition
by Sandra
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Loading ... Brioche of the True Boulanger
(2.2 kg pulp)
- 1kg flour or oatmeal T45
- 40g fresh yeast or 5cc dry yeast (50g winter is 6cc)
- 150g sugar
- 20g salt
- 9 eggs
- 150g milk (or water)
- 400g softened butter (I put 350g)
- chocolate chips, sugar beans, raisins
Place all ingredients at room temperature. Cut butter into pieces.
In the robot dough bowl, combine sifted flour with dry yeast, sugar and salt. Dig a well and pour in eggs and milk or water (if fresh yeast is used, the delay to advance in the liquid chosen).
By hand, mix to start from the center incorporating the flour gradually to form a soft dough. Flour a work plan and pay the dough.
Knead dough stretching up again in the fold toward you and start turning the dough a quarter turn occasionally.
This will give substance to the pulp and develop its elasticity.
If necessary, add flour in small quantities (1 cs) if the dough is really sticky. Knead 15 to 20 minutes until dough is smooth and uniform while being very souple.Au robot in slow knead 5 min and then 10 minutes at medium speed until the dough detached.
Add the butter softened several times in the dough and continue to knead (dough forms a ball regular disintegrates and becomes sticky, it is normal, we must continue to knead the dough by gathering. In the bowl of the robot, must corner from time to time to loosen the edges of dough). Continue to knead until all butter is incorporated into the body (10 min robot, 15-20 minutes by hand) and the dough forms a ball beautiful shiny, smooth and very flexible (it must be stretched several cm without tear). At the end of kneading, the dough should be neither hot or warm it is still fresh.
Put the dough in a large bowl and cover with a film food. Let stand 1 hour to 1.30.
Fold dough in rolling his fingers between the dough and the bowl, lift the dough and let it fall. Continue until all the dough is removed from the edges of the bowl and then fold the edges toward the bottom of the bowl, shoot and put in the refrigerator for at least 6 hours (or overnight).
The rest helps delay costs fermentation, to develop more flavor and make the dough easier to shape.
Pour the dough on a work plan lightly flour (at this stage it is important to use just a veil of flour to avoid burdening the dough). Weigh in detail and as many songs as necessary façonnages desired. For example, here's what I did:
- Brioche cast: 6 x 75g
- Tresse Russian: 250g
- Brioche Parisienne: 350g + 100g
- Brioches individual 14 x 75g
Cover the pieces with a clean cloth and allow to relax 15min (relaxation allows the dough to rest in order to facilitate the processing without any alteration of the fabric glutinous
To form in the shapes selected:
- Brioche cast: form balls regular and smooth and place them in a staggered (online, one on the right, one on the left) in a buttered cake mold
- Brioche Parisienne train 2 balls smooth and regular. Ask the big ball in a brioche mold (barbed) butter, then flatten slightly incised X top of the ball with big scissors. Remove the incisions in order to place the ball below welding.
- Tresse Russian: Preformer the Patones de 250g oval and then to extend the roll to get a rectangle of 3-4mm thick. Sprinkle with chocolate chips to cover the entire surface. It is possible to use other types lining pastry cream and raisins, melted butter with sugar and fruit, etc ... Rouler towards you from the top and tight down to form a roll. With a smooth knife, cut the roll in 2 over its entire length (see art here) and turn the blades cut above. Paste 2 ends and wrap them strands one above the other and solder the ends.
- Brioches individual Bouler regularly incorporating chips, raisins, sugar or other grain trim chosen.
Submit as façonnages of the buns in pans or baking sheets covered with parchment paper, leaving space between them. Cover with a clean cloth and let rise between 1:30 and 2 hours (fine rising more quickly than large, it is preferable to the last shape and place on a baking sheet).
Preheat oven th 6 (180 ° C) for cooking small pieces or 6-7 (200 ° C) for large pieces.
Brown buns with whole egg beaten with a pinch of salt. Sprinkle individual buns with sugar grain.
Oven and bake 15 min fine or 30 min large pieces ensuring cover with aluminum foil after 10 minutes of cooking.
Thanks to their high content of butter, these buns are good and keep the dough can also be frozen after the first closed at room temperature and fold after finishing. Réfigérateur to thaw the night before continuing stages. To thaw baked buns, wrap with foil and place in preheated oven TH5 (150 ° C) such that for about ten minutes.
But in fact, do you know why you should always incorporate the butter after the formation of a non Paton early as we did with the cakes?
The glutinous network responsible for the elasticity of dough is formed from the proteins in flour. In covering these proteins when it is directly incorporated with other ingredients, butter (or margarine) would interfere in the formation of gluten and makes it more porous and prone to failure thus less likely to retain the CO2 formed by the yeast during fermentation, which translates into a brioche and a less inflated economy more dense, close to a cake.
Source: Adapted from recipe by Xavier, the little baker
Other buns to savor
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by loukoum ° ° °
thank you very much!
It falls a pic, I wanted to make small brioche one of these Sundays and I just bought small mussels ...
by Gourmet
Sandra! You my tent ...-O)
Good night ...
by Elvira
Nostalgia ... Aaaaahhhh bakery my childhood! 
Nibblers and by Barbotine
Interesting that little specific about adding butter.
9 eggs, it's huge ...
by Avital
Nibblers, 9 eggs for 1kg of flour, it's less than 3 eggs 250g, the equivalent proportions for a basic cake! In this recipe brioche butter, the eggs that can bind the flour, milk or liquid water being present only 15%.
by Audrey
they are really great!
by Alhya
All it gives me really want, I'm so admiring! the bread is probably what scares me the most!
by Rosine
I hope to get there one day, I'm on track with your advice.
by Laudy
What job is superb!
by Papilles and Pupils
Thank you Avital. The achievements are superb as always and we learn a lot
by Mariet
Superb your buns. Some see it as not a dessert but only as a good bread. For me cake is one of my favorite desserts.
by Rosa's Yummy yums
I like your buns bien! Wonderful as usual!
by Lyne
They are such beautiful buns! I think I will soon test this recipe.
by peggy
brioches these beautiful ... ok, I repeat my map !!!!!!!!!!!!!! I miss Paris the folly of bread had not yet arrived in Italy, it is not easy to find a map to Rome!
ciaooooooooooo
by Avital
While there, Peggy, I take the bread not yet arrived in Italy, while it's a long time that the Italian and inks make their own bread .. but not! Also, if you check the sites kucinare.it gennarino.org and you will see in terms of map, they are not far behind .. but know where to get?
by Samania
These buns almost give me the courage to knead with this heat ...
You back to the picnic on 6?
by Mercotte
Not only are your buns to fall but I love your technical explanations bp, bravo're really the queen of mess!
by ellie
it's even more beautiful than at the bakery ...
by sylvieaa
You crack me with these beautiful buns, they are perfect and I am happy for my little dej tomorrow.
by Estelle
I think we all have a favorite cake recipe and mine is that of Jean-Pierre Boulanger Pennsylvanian my favorite! Its secret is that it does not use milk or water but eggs liquéifier the dough! His buns are so good they eat nature without jam, nothing! Thank you for these details, I did not know that it took 40 minutes of kneading by hand, you did it like that or you have a robot (I think for the 1st but good)?
by Estelle
Another thing you have heard of the book "The Bread Baker's Apprentice"? It seems that it is great but I would like your opinion before buying it.
by Avital
Estelle, as much as I really enjoy my kneading bread by hand, I usually brioches robot or I steeped in the tank machine bread. For the book by Peter Reinhardt, even if I did not in my hands, I will confirm that it is great from what I have read (especially on egullet) and especially I much the way to address the bread with all these little details that I love! He has a website where he responds very well to all those who ask questions: in short, quick, is a reference!
by Estelle
GENIAL! 1000 thanks for your answer, I'll try to offer me
by tsipora
Hi Sandra,
I was looking for a recipe for brioche, and I do not know which site, I was advised to take a look "at you."
The name of the site made me "tilt" and reading your revelations, this confirms my suspicions about your identity 
I will put myself to your recipe buns.
Where do we find the sugar in grains?
PS: The design of your site is your magnifique.Bravo "mad scientist" husband ...
by Clipoye
Génialissime!!
I glue during the holidays with children (or rather for the children!)!
I will keep you informed of my experiences, but with your explanation, I hope!
by Audinet
thank you, thank you, thank you!
by Chouquinette
I made your buns this weekend (2 times!) And I am more than delighted! I'm really proud of the result (the credit goes primarily to your explanations so precise) and I almost made the big head so it makes me compliments! I did everything by hand, and despite a énooorme error (I Qty divided by 2, except liquids YIKES!) Got buns very soft, light and tasty with a good economy ... filante short, the dream (and I am more muscular right arm). This recipe is simply EXTRA your explanations perfect ... Thank you thank you thank you!
by Anonymous
super explanations!
Just one question: does it work brioche dough right out of the fridge or should it let stand at room temperature?
by Anonymous
salvation thank you for the recipe I finally find a recipe that appeals to my husband who had a clear idea of the cake when he loves you a thank you miles
by Anonymous
I find it difficult to find flour T45 here in Portugal .. is it that I can use flour t55. I love your blog ... .. fantastic carinafins@gmail.com
by Lydian
I put food this afternoon to enjoy the future!
I'll follow your directions to the letter and I will tell you the result tomorrow!
Thank you
Bise
by Lydian
It was delicious, everyone thought I had bought it!
As against, I had to wait 4 hours to lift after finally putting in my mold! (Must be patient!)
by Anonymous
OOHHH LALA! These buns are to fall so they are good. I've made and the kids loved it! That little saying: "Mommy! they are better than at the bakery! "These buns worth the effort to be molded so long! By hand! But what results!
Sandra thank you!
Marlou.
by Anonymous
my wife has just become one with your recipe finally! a result a real super bun for breakfast thank you very much from an amateur
by Anonymous
hello
I made the recipe yesterday I divide the amount by two. I could make a cake in a cake mold and a huge cake head.
So cooking cemation results for my first brioches a good economy as well ventilated melting of sponge very good taste too sweet short as happiness.
thank you
by Anonymous
it is a really great recipe, I put the water instead of milk and margarine in place of butter because my little boy of 18 months is allergic to milk! and the result is stunning! I am very happy! even I am the regime left me tempted!
thank you
tit
by Anonymous
Hello,
I tested this recipe this weekend and it was a success. This was my 1st brioche with chocolate chips and it was perfect. I did it by hand because no robot or map but I have scrupulously kept 40mn for kneading. I cooked in a mold cake because my dough was very sticky even after the addition of flour 3 cs. Was it normal?
Sandra thank you enormously.
Flo
this recipe seems great, I really want to prepare it. PAr against I do have a problem but I do not see anywhere in your post cooking time or temperature of the oven, can you help me?
All this just for us! We will gâtes Sandra!!