BRIOCHE A TETE
The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar to an enriched bread than to the light, flaky brioche rolls we enjoy today.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 large brioche
Number Of Ingredients 10
Steps:
- Place lukewarm milk and yeast in a small bowl; stir to dissolve.
- Place =flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
- In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 8 minutes.
- Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
- Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
- Butter two brioche molds that are 8 inches across the top and 3 1/2 inches across the bottom. Divide dough in half. Cut off one-quarter of each piece of dough; you should have two pieces that are about 15 ounces each, and two pieces that are about 5 ounces each.
- Shape the large pieces into balls and place one piece in the bottom of each mold. Press two fingers into the center of each to make a deep indentation. Shape the small pieces of dough into a ball and roll each at an angle into an elongated oval. Lightly flour middle and index fingers on one hand and gently press the narrow ends of the ovals into the indentation in the large ball so that only the top parts are left visible.
- In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both molds, cooking spray-side down and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
- Preheat oven to 400 degrees on a convection oven or 425 degrees on a conventional oven.
- Working from the outside inward, brush each brioche very lightly with reserved egg yolk mixture. Using a pair of very sharp wet scissors, make five 1 1/4-inch deep cuts around the large pieces of dough on an angle. Transfer molds to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees on a convection oven or 375 degrees on a conventional oven and continue baking until deep golden brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.
- Remove from oven and let brioche cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely.
CLASSIC BRIOCHE A TETE
Make and share this Classic Brioche a Tete recipe from Food.com.
Provided by Olha7397
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400ºF (200ºC).
- In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
- Add hot water; beat at medium speed for 2 minutes or until smooth.
- Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition.
- Gradually beat in 2 cups (500 mL) of the remaining flour.
- Add butter, a few pieces at a time, beating until completely incorporated.
- Gradually add remaining flour to make very sticky soft dough.
- Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
- Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
- (Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.).
- Turn out dough onto lightly floured surface.
- Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
- Divide into quarters. Roll each quarter into 12-inch (30 cm) long rope.
- Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
- Shape all pieces into balls, making 20 large and 20 small.
- Place large balls in 20 well-greased brioche moulds or large muffin cups.
- Using scissors, cut X in top of each.
- Snuggle small ball into each X.
- Stir egg yolks with water; brush over brioche.
- Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
- Bake in centre of oven for about 20 minutes or until golden.
- Let cool slightly in moulds on racks.
- Remove moulds; let cool completely on racks.
- (Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.).
- Canadian Living.
Nutrition Facts : Calories 235.2, Fat 11.5, SaturatedFat 6.5, Cholesterol 109, Sodium 385.1, Carbohydrate 26.6, Fiber 0.9, Sugar 2.7, Protein 6
CLASSIC BRIOCHE
A classic brioche should be tender, eggy and contain croissant levels of rich, delicious butter. Sure, it requires a stand mixer (incorporating the butter by hand wouldn't be possible by most bakers' standards) and 24 hours, but the results are bakery-worthy. It can be made in one day, but an overnight stay in the refrigerator will not only give the dough a deeper flavor, but it will also firm up the butter, making the dough easier to shape and handle when it comes time to bake.
Provided by Alison Roman
Categories breakfast, brunch, breads
Time 1h
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Heat milk in a small pot over medium-low heat until just warm. Add 1/4 cup of the sugar and swirl to dissolve. Add the yeast and transfer to the bowl of a stand mixer fitted with a dough hook. Let mixture sit a few minutes until you notice a few foamy bubbles start to form on top. (This lets you know the yeast is alive and well.)
- Whisk all-purpose flour, bread flour and remaining sugar together in a medium bowl. Add 8 eggs to the milk mixture, followed by half the flour mixture. With the mixer on low, start to incorporate the dry ingredients into the egg-and-milk mixture. Add remaining half of flour and knead a minute or two, until no dry spots remain.
- Turn the speed up to medium and continue to knead until dough is starting to look smooth, 4 to 6 minutes. Add salt and continue to knead until dough is firm, springy and elastic, another 4 to 6 minutes.
- Add butter, a few pieces at a time, fully incorporating each one before continuing, and scraping down the dough hook and bowl as needed. (It will start to crawl up the hook as you mix.) The first few additions take the longest, but have patience. It will take 30 to 40 minutes to work in all the butter.
- Once all butter is incorporated, continue kneading on medium speed for another 5 to 7 minutes, until the dough is smooth, shiny and elastic. It should look well emulsified and feel a bit sticky.
- Lightly grease a large bowl and transfer dough to the bowl. Wrap tightly with plastic wrap and refrigerate until the dough has doubled in size and firmed up, at least 12 and up to 24 hours. (The slow rise will develop better flavor, and the chilling will make the dough easier to handle and shape.)
- When you're ready to shape and bake the bread, turn it out onto a lightly floured work surface. Using a dough scraper or chef's knife, divide the dough into two equal portions.
- Working with one piece at a time, flatten the dough into an 8-by-5-inch rectangle, about 1 inch thick. Working from the longer edge at the top, tightly roll the dough, using your thumb and index finger to press the seam to the dough each time it's rolled. Pinch the dough at the last roll, so it is a well sealed, tightly compact log. Tuck the ends under, pinching to seal them as well.
- Transfer the dough to a greased (even better, nonstick and greased) 8 1/2-by-4 1/2-inch loaf pan, seam-side down. Repeat with remaining piece of dough.
- Tightly wrap both loaf pans individually with plastic wrap and place them in a warm, draft-free place. Let the dough rise until it's touching the plastic wrap and looks as if it's trying t o break out, about 2 hours. (For very warm kitchens, this might take closer to 1 hour and 45 minutes, for a cooler kitchen, it may be closer to 2 hours and 15 minutes.) A good idea is to write the time on masking tape stuck to the plastic wrap, so you don't lose track of how long it's been.
- Place an oven rack in the middle of the oven and heat to 375 degrees. Beat remaining egg with 1 teaspoon water (this is your egg wash) and brush it over the tops of the dough.
- Place loaf pans in the oven and bake, rotating halfway through, until the tops and sides are deep golden brown and bread is baked through completely, about 50 to 65 minutes. (If you have a probe thermometer, it should register 200 degrees when inserted into the center of the loaf.) If the loaves seem to be browning too quickly, tent lightly with foil. A good way to tell if the bread is fully baked is to tap the top: It should feel firm and make a light, hollow sound. (This indicates that the bread has lots of air, meaning it has risen properly and is fully baked and not dense and underbaked.)
- Using an oven mitt or kitchen towels, remove brioche from the oven and immediately remove them from their pans (run a knife around the edges if you have trouble dislodging). Place on a wire rack to cool completely. (If left to cool in the loaf pans, the bottoms and sides will steam and become soggy.) Let cool completely before slicing. Brioche, if wrapped tightly in plastic, will keep at room temperature for 5 days, refrigerated for 1 week and frozen for up to 1 month.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 10 grams, Sodium 204 milligrams, Sugar 6 grams, TransFat 1 gram
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
More about "classic brioche a tete recipes"
BRIOCHE A TETE RECIPE (FRENCH BRIOCHE ROLLS) - MON PETIT …
From monpetitfour.com
Reviews 1Servings 8Cuisine FrenchCategory Bread & Breakfast
- In your mixer’s bowl, combine the flour, sugar, yeast, and salt using the paddle attachment. Stop to add in the 2 eggs and milk. Mix on medium-low speed just until the dough starts to clump. There should still be some unmixed egg in the dough; that's OK.
- Replace the paddle attachment with the hook attachment. Knead on medium speed for 2 minutes. Stop to scrape the dough off the sides of the bowl and off the hook. Again, knead for another 2 minutes. Add in half of the butter (a couple pieces at a time) as the hook attachment continues to knead your dough. Stop every minute or so to better incorporate the butter into the dough using your spatula. Scrape the dough off the sides of the bowl and hook attachment before adding in the remaining half of butter, a couple pieces at a time. Knead the dough for another 2 to 3 minutes. Remove your bowl from the stand mixer and use your spatula to spread the butter into the dough as best as possible. Dough will be buttery and moist.
- Lightly flour your work surface before scooping the dough out into one big heap onto the floured surface. Use lightly floured hands to knead your dough, folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough ball over and repeat the folding. Place the dough ball, smooth side up, into a clean, large bowl. Cover tightly with plastic wrap and place in a warm, draft-free place until nearly doubled in size (approx. 2 hours).
- Transfer the expanded dough ball back onto a lightly floured work surface and again knead your dough, folding the sides into the middle at 12, 3, 6, and 9 o'clock. Flip the dough over and repeat. Place the dough back into the bowl, smooth side up, and cover tightly with plastic wrap. Place dough in fridge overnight (or at least 10 hours) for best flavor.
BRIOCHE à TêTE | CBC LIFE
From cbc.ca
- Note: You can use muffin tins as a substitute. It will result in a slightly different shape, but will work where brioche moulds are not available.
- Stir the milk, 1 tablespoon of sugar and yeast together well in a medium bowl and set aside until frothy, about 7 to 10 min.
BRIOCHE A TETE | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
CLASSIC BRIOCHE - FOOD NETWORK CANADA
From foodnetwork.ca
BRIOCHE à TêTE - BAKE FROM SCRATCH
From bakefromscratch.com
BRIOCHES à TêTE RECIPE | PBS FOOD
From pbs.org
CLASSIC BRIOCHE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC BRIOCHE | CANADIAN LIVING
From canadianliving.com
BRIOCHE RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
HOW TO MAKE PERFECT BRIOCHE AT HOME: CLASSIC BRIOCHE …
From masterclass.com
RECIPE FOR BRIOCHE - FRENCH BRIOCHE à TêTE RECIPE - VEENA …
From veenaazmanov.com
Ratings 9Total Time 8 hrs 50 minsCategory Bread, Dinner, LunchUploaded Sep 22, 2021
BEST CLASSIC BRIOCHE A TETE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
Servings 20
CLASSIC BRIOCHE | BAKE WITH ANNA OLSON
From bakewithannaolson.com
EASY CLASSIC FRENCH BRIOCHE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BRIOCHE | WILLIAMS SONOMA
From williams-sonoma.com
BRIOCHES à TêTE RECIPE - BBC FOOD
From bbc.co.uk
BRIOCHE à TêTE - TWO CUPS FLOUR
From twocupsflour.com
BRIOCHE | RECIPETIN EATS
From recipetineats.com
CLASSIC BRIOCHE A TETE - LUNCHLEE
From lunchlee.com
You'll also love