3 recipes for a fluffy brioche!
published on 14 June, 2019 at 19:30
Rose cake:
INGREDIENTS
500g of cake flour
200 ml of milk
13g of fresh yeast
2 tablespoons of oil
1 egg + 1 egg yolk
150 g of sugar
1 brimming teaspoon of salt
500g of cake flour
200 ml of milk
13g of fresh yeast
2 tablespoons of oil
1 egg + 1 egg yolk
150 g of sugar
1 brimming teaspoon of salt
PREPARATION
Dissolve yeast in warm milk, then add the flour slowly before forming a thick mix. Pour the rest of the flour with the egg, the sugar, the vanilla and a pinch of salt. Knead the mixture. Let rise for at least two hours then roll forming a rectangle. Spread the custard or the hazelnut cream on the mixture, then roll. Cut into Swiss rolls of about 3/4 cm and place them not too far apart from one another in a buttered baking pan. Let rise for another two hours, then bake for 45 minutes at 180°.
Dissolve yeast in warm milk, then add the flour slowly before forming a thick mix. Pour the rest of the flour with the egg, the sugar, the vanilla and a pinch of salt. Knead the mixture. Let rise for at least two hours then roll forming a rectangle. Spread the custard or the hazelnut cream on the mixture, then roll. Cut into Swiss rolls of about 3/4 cm and place them not too far apart from one another in a buttered baking pan. Let rise for another two hours, then bake for 45 minutes at 180°.
Doses for the custard: 200ml of milk, 50ml of whipping cream, 75g of sugar, 20g of flour, 3 egg yolks and lemon zest. Whisk together the egg yolks and the sugar, then add the flour. In the meanwhile, heat the milk with the cream and put the lemon zest into it. Remove the lemon zest and add the mixture of egg yolks when the milk begins to boil. Mix vigorously until your cream it has formed and let it cool.
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Chocolate wreath:
INGREDIENTS
for the dough:
200ml milk
15g yeast
120g sugar
4 vegetable oil
1 egg
500g flour
hazelnut spread, as needed
DIRECTIONS
1. Prepare the dough by combining the yeast with the milk. Add the sugar, a pinch of salt, oil, egg and flour.
2. Let the dough rise for about 2 hours and roll it out.
3. Fill with hazelnut spread and roll up the dough to make a ‘rope’.
4. Join the two ends to make the wreath and make some cuts all around.
5. Bake at 180°C for 30 minutes.
6. Dust with powdered sugar.
for the dough:
200ml milk
15g yeast
120g sugar
4 vegetable oil
1 egg
500g flour
hazelnut spread, as needed
DIRECTIONS
1. Prepare the dough by combining the yeast with the milk. Add the sugar, a pinch of salt, oil, egg and flour.
2. Let the dough rise for about 2 hours and roll it out.
3. Fill with hazelnut spread and roll up the dough to make a ‘rope’.
4. Join the two ends to make the wreath and make some cuts all around.
5. Bake at 180°C for 30 minutes.
6. Dust with powdered sugar.
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Stuffed weave brioche:
Ingredients:
Dough
2 tsp dry yeast
1 tsp honey
2/3 cup warm water
3 tbsp honey
1/3 cup olive oil
1 tsp salt
2 eggs
4 cups flour
1 egg wash
Dough
2 tsp dry yeast
1 tsp honey
2/3 cup warm water
3 tbsp honey
1/3 cup olive oil
1 tsp salt
2 eggs
4 cups flour
1 egg wash
Filling250g custard creamchocolate chips
almond
brown sugar
almond
brown sugar
Method:
Mix together the yeast, honey and warm water and wait a few minutes.
Add 3 tbsp of honey, olive oil, salt and eggs. Mix until combine. Add the flour.
When the dough forms into a ball, knead for 5 min.
Cover the dough and let it rise for 1 hour.
Separate the dough into 4 equal parts.
Roll each part into a circle. Cover with custard cream and chocolate chips and roll into a long rope. Pinch the ends.
Form a weave from 4 "ropes". Brush it with egg wash and let rest for 1 hour.
Brush with egg wash again and sprinkle with almond and brown sugar.
Bake for 30 min at 375°F/190°C
Add 3 tbsp of honey, olive oil, salt and eggs. Mix until combine. Add the flour.
When the dough forms into a ball, knead for 5 min.
Cover the dough and let it rise for 1 hour.
Separate the dough into 4 equal parts.
Roll each part into a circle. Cover with custard cream and chocolate chips and roll into a long rope. Pinch the ends.
Form a weave from 4 "ropes". Brush it with egg wash and let rest for 1 hour.
Brush with egg wash again and sprinkle with almond and brown sugar.
Bake for 30 min at 375°F/190°C
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