Buttery Brioche Bread Recipes
BUTTERY BRIOCHE BREAD
With a nice buttery flavor, this is a perfect bread to serve with your meal or for French toast VIDEO https://youtu.be/ZjWEFWRtGWc
Provided by CLUBFOODY
Categories Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, add active dry yeast, milk and honey. Stir well and allow the yeast to activate, about 15 minutes.
- In a large bowl, combine 3 cups flour and salt; whisk well and set aside.
- In a separate bowl, add butter and powdered sugar; stir until evenly combined and set aside.
- Add beaten eggs and vanilla to the yeast. Process until the ingredients are mixed using the dough hook attachment. Add flour mixture and process on low speed for 2 minutes.
- Add a third of the butter mixture, increase the speed to 3 and continue mixing until nicely combined before adding another third, scraping the sides of the bowl.
- When the butter is all in, start using the reserved ¾ cup of flour by adding a tablespoon at a time until the dough clings around the hook - add more if needed.
- Increase the speed to 4 and knead for 6 minutes.
- With floured hands, form a ball and place it in a large bowl lightly greased. Cover with a clean dish towel and place it in a warm place such as the oven, seam side down. Let it rise until it doubles in size, about 1 ½ hours.
- Punch the dough to deflate and form a ball once again. Place it back in the bowl, cover and transfer to the fridge for 12 to 24 hours.
- The next day, butter and flour a loaf pan (make rolls or loaf); set aside.
- Drop the chilled hard dough onto a floured work surface and weigh it if braiding (refer to challah recipe), making buns (refer to hamburger buns recipe) or forming rolls.
- If making rolls, form 8 equal balls and place them in the prepared pan. Cover and let it proof for 2 hours or until it doubles in size.
- Preheat oven to 350ºF/180ºC.
- In a small bowl, combine egg yolk and milk; whisk well.
- When the proofing time is done, brush the egg wash on top and transfer to the preheated oven. Bake for 20 minutes before rotating the pan; bake for an additional 10 to 15 minutes or until nice and brown.
- Remove from the heat and let it cool for 5 minutes in the pan. Carefully flip the loaf and let it cool off completely on a wire rack.
Nutrition Facts : Calories 3522.9, Fat 164.6, SaturatedFat 97.2, Cholesterol 949.7, Sodium 1501.5, Carbohydrate 429.8, Fiber 15.9, Sugar 58.5, Protein 79.6
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- In a bowl of a stand mixer fitted with a dough hook, add the milk and stir in the yeast and one tablespoon of sugar. Leave it to sit for 5-10 minutes until foamy. Add to it the remaining sugar, eggs, flour and salt. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Mix this dough for around 5 minutes to begin developing the gluten.
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