How to make fluffy and tasty brioches!
published on 19 April, 2019 at 11:52
Chocolate Cinnamon Roll Challah:
Serves 6-8
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
INGREDIENTS
DOUGH
3 1/2 cups flour
2 eggs
2 1/2 tsp active dry yeast
3 1/2 Tbsp honey
1/3 cup olive oil
1 tsp salt
2/3 cup warm water
DOUGH
3 1/2 cups flour
2 eggs
2 1/2 tsp active dry yeast
3 1/2 Tbsp honey
1/3 cup olive oil
1 tsp salt
2/3 cup warm water
FILLING
1/3 cup vegetable oil
2 tsp cinnamon
1/2 tsp ground nutmeg
2/3 cup brown sugar
1/4 cup cocoa powder
Pinch of salt
1 egg, lightly beaten
1/3 cup vegetable oil
2 tsp cinnamon
1/2 tsp ground nutmeg
2/3 cup brown sugar
1/4 cup cocoa powder
Pinch of salt
1 egg, lightly beaten
METHOD
Add flour to a clean, flat work surface. Make a well in the center of the flour.
Add flour to a clean, flat work surface. Make a well in the center of the flour.
Add eggs, yeast, honey, olive oil, salt, and half the warm water to the well in the middle of the flour. Gently begin to mix together the dough. As the dough comes together, make another well in the center and add the remaining warm water.
Continue to mix the dough until it forms a ball. Knead dough on a clean work surface for 5 to 7 minutes. Cover with a linen cloth and let rise for 1 hour.
In a small bowl, whisk together ingredients vegetable oil, cinnamon, ground nutmeg, brown sugar, cocoa powder, and salt for the filling. Set aside.
Once the dough has risen, divide dough into thirds. Roll out each third of dough into a long thin rectangle. Spread one third of the filling on top of each piece of dough. After the filling is spread, roll up the dough into a long log. Repeat with other two pieces of dough.
Place the logs of dough in three rows next to each other. Start the braid in the middle of the dough, alternating down one side, then repeating the braiding process with the other side.
Cover with a linen cloth and let rise for 30 minutes.
Preheat oven to 375 degrees.
Brush the top and sides of the challah loaf with beaten egg. Place loaf on a baking sheet lined with a silicon mat or parchment paper.
Bake for 30 minutes. Serve warm.
------------------------------------
Hokkaido Japanese Bread:
Ingredients:
125ml Water
300g Bread Flour
30ml Milk
45ml Heavy Cream
1 Small Egg
½ Tbsp Fast Acting Yeast
5g Milk Powder
½ Tsp Salt
25g Softened Butter
1 Beaten Egg
Instructions:
Whisk together the water with 25g of the bread flour.
Place on a medium heat and cook until thickened stirring all the time, then cool.
Add the milk, cream, egg and yeast to a bowl and whisk to combine.
Add the cooled flour and water paste to the egg, cream and milk then mix.
Throw in the sugar and once again mix to combine.
Now add the remaining bread flour, milk powder and salt and stir with a wooden spoon until it comes together.
Then move to your hands and bring together the dough, adding the softened butter when it is a single piece of dough.
Transfer this to a floured table and knead for 10 minutes.
Place in a bowl, cover with cling film and leaven for 60 minutes.
Spit this dough into three even balls (approximately 185g), form into balls and then cover with cling film and rest for 15 minutes.
Take each ball of dough and push out into a rectangle shape then roll to around 1cm thick with a rolling pin.
Fold the bottom third up and the top third down.
Rotate 90 degrees and then again roll to around 1cm thick and 10-12cm wide (the same width as your loaf tin.
Then roll up this piece of dough.
Repeat with the other two balls and then transfer into an oiled loaf tin that is around 20cm by 10cm.
Cover with cling film and allow to leaven for 75 minutes or until doubled in size.
Remove the cling film and brush with beaten egg
Bake at 180°C or 350°F for 30 minutes and allow to cool before eating.
125ml Water
300g Bread Flour
30ml Milk
45ml Heavy Cream
1 Small Egg
½ Tbsp Fast Acting Yeast
5g Milk Powder
½ Tsp Salt
25g Softened Butter
1 Beaten Egg
Instructions:
Whisk together the water with 25g of the bread flour.
Place on a medium heat and cook until thickened stirring all the time, then cool.
Add the milk, cream, egg and yeast to a bowl and whisk to combine.
Add the cooled flour and water paste to the egg, cream and milk then mix.
Throw in the sugar and once again mix to combine.
Now add the remaining bread flour, milk powder and salt and stir with a wooden spoon until it comes together.
Then move to your hands and bring together the dough, adding the softened butter when it is a single piece of dough.
Transfer this to a floured table and knead for 10 minutes.
Place in a bowl, cover with cling film and leaven for 60 minutes.
Spit this dough into three even balls (approximately 185g), form into balls and then cover with cling film and rest for 15 minutes.
Take each ball of dough and push out into a rectangle shape then roll to around 1cm thick with a rolling pin.
Fold the bottom third up and the top third down.
Rotate 90 degrees and then again roll to around 1cm thick and 10-12cm wide (the same width as your loaf tin.
Then roll up this piece of dough.
Repeat with the other two balls and then transfer into an oiled loaf tin that is around 20cm by 10cm.
Cover with cling film and allow to leaven for 75 minutes or until doubled in size.
Remove the cling film and brush with beaten egg
Bake at 180°C or 350°F for 30 minutes and allow to cool before eating.
-------------------------------------
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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