Brioche A Tete Food

BRIOCHE A TETE

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

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.

BRIOCHE

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.