Mamas Tear Share Brioche Recipes

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!

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).
• 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 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.Put the icing sugar in a bowl and slowly add a tiny bit of hot water at a time, 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!

Steps:

• Mix everything together in your mixer until you get a nice really smooth dough. This can take a while. In my case it took about 15 minutes, scraping down the dough every few minutes from the dough hook in the mixer.
• After it's mixed, place the dough in a lightly oiled bowl, turn to coat (so it won't dry out) then let it rise in a draft-free place until doubled. This might take as much as 2 hours since the large amount of butter will slow the rise. WAIT!
• After rising, de-gas the dough, cut it into about 12 equal pieces, press them fairly flat then add some chocolate chips.
• Roll the dough into a round shape and place on parchment paper to rise, covered for about 45 minutes. If you want, you can instead place the filled dough balls in a lightly greased muffin tin to maintain the round shape. They do come out much prettier that way! Let the dough rise in the tin until they overflow the tops a little to make the traditional 'mushroom' top.
• Pre-heat the oven to 365 F (185 C). Just before placing in the oven, brush gently with a wash of egg white and water. Sprinkle with sesame seed if you want. I think it make them tastier but it's just a matter of taste. Bake for 10 minutes, turn them 180 degrees for even baking, them bake another 10 minutes.

Steps:

• Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
• Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
• Sprinkle over the remaining cup of flour to cover the sponge.
• Set the sponge aside to rest uncovered for 30-40 minutes.
• After this resting time, the flour coating will crack, your indication that everything is moving along properly.
• Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
• Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
• Still mixing, sprinkle in 1/2 cup more flour.
• When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
• During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
• In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
• You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
• When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
• With the mixer on medium-low speed, add the butter a few tablespoons at a time.
• This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
• When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
• Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
• When you're finished, the dough should feel somewhat cool.
• It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
• FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
• SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
• Work your way around the circumference of the dough, lifting and releasing.
• Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
• AFTER THIS LONG CHILL, THE DOUGH IS READY TO USE IN ANY BRIOCHE RECIPE.
• STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
• The dough can remain frozen for up to a month.
• Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
• TO BAKE IN LOAVES: Divide the dough into thirds.
• Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
• Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
• Do the same with the other two pieces of brioche dough.
• Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
• Preheat the oven to 375°F.
• Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
• Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
• Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
• Cool to room temperature on a rack.
• NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".