BRIOCHE
Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.
Provided by Food Network
Yield Makes 1 dozen rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
- Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
- Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
- Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
- Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
- Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
- To serve, slice in half and fill with a scoop of sorbetto.
BRIOCHE WITH CHOCOLATE CENTRES
This is a really delicious and different sweet bread. You'll feel like you are eating something from a classy french bakery. Simple and delicious. Worth the extra effort. Prep time doesn't include time for dough to double in size. Recipe was discovered in Donna Hay's "dining" cookbook
Provided by KitchenManiac
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place flour and yeast in the bowl of an electric mixer fitted with a dough hook.
- Place warm milk, vanilla and sugar in a seperate bowl and mix until combined.
- Add milk mixture and egg yolks to flour and beat on medium speed until dough is a smooth ball.
- Continue beating, adding butter, a little at a time, until it is all incorporated and well beaten.
- Alternatively, mix the flour mixture and the yeast mixture in a bowl until a soft dough forms.
- Transfer dough to a lightly floured surface and knead until combined.
- Cover dough and set aside for 1 1/2- 2 hours or until it has doubled in size.
- Knead dough on a lightly floured surface until it is soft and elastic, then divide it into 8 equal pieces.
- Flatten dough slightly in the palm of your hand.
- Place a piece of chocolate in the middle of dough and fold over excess dough to enclose.
- Place brioche in greased and floured HIGH muffin moulds or Brioche tins, cover and set aside for 1 hour or until it is well risen.
- Bake in preheated 350F (160C) oven for 15-20 minutes or until brioche are golden brown.
- Serve warm with a strong coffee.
MAMA'S CHOCOLATE TEAR & SHARE BRIOCHE
This is the same basic recipe as my regular Tear & Share Brioche but this one has the added bonus of having chocolate centres & chocolate icing!
Provided by Um Safia
Categories Yeast Breads
Time 28m
Yield 12 brioche, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix the warm milk & yeast in a bowl. Leave to stand for a few minutes.
- Sift the 1oz of flour into the milk & yeast mix, add the 1 tsp of sugar & mix well. Leave to stand in a warm place for 10 mins or until frothy (will look a little like mousse!).
- While the starter is standing, sift the flour & salt into a mixing bowl. Add the vanilla sugar then rub in the butter. ( rub in method - rub the butter into the flour to create 'bread crumbs' - like you do with short crust pastry)).
- When the starter is frothy, whisk in the 2 eggs. When the eggs are fully incorporated, pour the mixture into mixing bowl & stir the ingredients until they come together to form a ball.
- Remove the ball of dough & knead on a lightly floured surface for a minute or until no longer sticky.
- Place the dough on a lightly floured dish or tray, cover & let rest in a warm place for around 90 minutes or until roughly doubled in size.
- When doubled in size, knead the dough again for another minute - just to knock the air out a bit.
- Dust a work surface with flour then divide the dough into 12 equal pieces ( cut dough into quarters then cut each quarter into thirds). Place a square of chocloate in the centre of each piece of dough then form into a ball.
- Lightly grease a baking tin then place the balls inside - 3 in the middle of the tin & 9 around the edges - make sure there are spaces in between.
- Place in a preheated oven at 230 c (450 F) for around 18 minutes. Start checking the brioche at 15 minutes, remove from oven when pale gold all over.
- Remove from tin & allow to cool.Divide the icing sugar into 2 bowls. Add the cocoa powder to one & add a tiny bit of hot water at a time to each, until you have a thick icing that you drizzle over the brioche. Slowly drizzle the icing over the brioch until it is almost covered.
- Tear off a piece when you want & enjoy!
BRIOCHE
At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of this brioche recipe fresh from the oven. -Wanda Kristoffersen, Owatonna, Minnesota
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. , Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. , Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
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