EASY BRIOCHE
Make and share this Easy Brioche recipe from Food.com.
Provided by breadmantalking
Categories Yeast Breads
Time 1h5m
Yield 12 muffin 'loaves', 12 serving(s)
Number Of Ingredients 8
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.
EASY EASTER BRIOCHE
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.
Provided by Mary Cadogan
Categories Afternoon tea, Breakfast, Snack, Treat
Time 2h40m
Number Of Ingredients 7
Steps:
- Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.
- Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.
- No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.
Nutrition Facts : Calories 365 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.71 milligram of sodium
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
BRIOCHE
At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of this brioche recipe fresh from the oven. -Wanda Kristoffersen, Owatonna, Minnesota
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. , Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. , Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 295 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.
More about "easy easter brioche food"
EASY CLASSIC FRENCH BRIOCHE BREAD RECIPE - THE SPRUCE …
From thespruceeats.com
EASY CHOCOLATE BRIOCHE BUNS - DEL'S COOKING TWIST
From delscookingtwist.com
THE 9 BEST EASTER BRUNCH CASSEROLES | ALLRECIPES
From allrecipes.com
THE BEST EASTER FOOD IDEAS - 75 EASY EASTER RECIPES
From womansday.com
EASTER BREAD: MAKE BUNNY BRIOCHE! | BETTER HOMES
From bhg.com
16 EASY EASTER BREAD RECIPES — BEST EASTER BREADS 2020
From womansday.com
EASY BRIOCHE BREAD - MOMSDISH
From momsdish.com
RYE AND CHOCOLATE BRIOCHE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASTER BRIOCHE RECIPE - FOOD.COM
From food.com
Servings 10Total Time 41 minsCategory Yeast BreadsCalories 424 per serving
- Dissolve the yeast thoroughly in the warm water. In a medium bowl, mix in 1 cup of the flour. Stir till mixed well. Cover and let rise till double in size.
- Blend the remaining flour in a large bowl with salt and sugar. Beat three eggs and stir in to flour. Will be crumbly. Gradually add the cup of melted butter stirring constantly. Beat the remaining three eggs and add while continuing to stir. Finally, add the yeast/flour mixture blending until completely incorporated. Use your hands if necessary. The resulting dough will be sticky. Cover and let rise till doubled in size.
- Deflate and shape into two round loaves or braid (this is not easy as the dough is very soft). Place a raw egg in center and let rise on baking sheet for at least a half hour. Place in 375 degree preheated oven for 35 to 40 minutes till golden brown. You may brush the top with milk or egg yolk to glaze if desired.
EASTER BUNNY BRIOCHE ROLLS - RED STAR® YEAST
From redstaryeast.com
16 EASY EASTER BRUNCH RECIPES - THE NEW YORK TIMES
From nytimes.com
10 EASY EASTER BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
QUICK AND EASY EASTER RECIPES | MARTHA STEWART
From marthastewart.com
SOFT EASTER BRIOCHE BREADS - COOKING WITH NONNA
From cookingwithnonna.com
EASTER BREAKFAST CASSEROLE RECIPE – HAM AND BRIOCHE
From smartsavvyliving.com
EASTER BRIOCHE BREAD BUNNIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
SOFT EASTER BRIOCHE BREADS - ITALIAN SONS AND DAUGHTERS OF AMERICA
From orderisda.org
EASY EASTER BRIOCHE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SWEET EASTER EGG BRIOCHE - COOKING WITH NONNA
From cookingwithnonna.com
TRY THESE EASY EASTER BREAD RECIPES FOR BRIOCHE BREAD AND MORE
From pinterest.ca
BASIC BRIOCHE RECIPE - SERIOUS EATS
From seriouseats.com
21 RECIPES WITH BRIOCHE BREAD (FOR LEFTOVER BRIOCHE)
From bakingwithbutter.com
OUR MOST INDULGENT EASTER BRUNCH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NO KNEAD BRIOCHE - EVERY LITTLE CRUMB
From everylittlecrumb.com
HOW TO MAKE EASTER BUNNY-SHAPED BRIOCHE ROLLS - RED STAR® YEAST
From redstaryeast.com
BUTTERY BRIOCHE | BAKING RECIPES | GOODTO
From goodto.com
50 BEST EASTER BRUNCH IDEAS 2022 - EASY EASTER SUNDAY BRUNCH …
From goodhousekeeping.com
EASTER BRIOCHE BREAD - THE PETITE CHEFFE
From thepetitecheffe.com
EASY EASTER BRIOCHE - KINET
From kinet.site
NO-KNEAD EASTER BREAD - SIMPLY SO GOOD
From simplysogood.com
TRADITIONAL ITALIAN EASTER BREAD - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
THE BEST, EASIEST NO-KNEAD BRIOCHE BUNS - ALEXANDRA'S KITCHEN
From alexandracooks.com
EASTER BRIOCHE BREAD | FOODTALK
From foodtalkdaily.com
VEGAN EASTER BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
EASTER SWEET BRIOCHE BUNS - JUDAS ROPES - JULIA RECIPES
From juliarecipes.com
OUR BEST EASTER RECIPES FOR 2022 | EPICURIOUS
From epicurious.com
MICHELLE'SWEET RECIPES: EASY EASTER BRIOCHE
From michellesweetrecipes.blogspot.com
EASY BRIOCHE BREAD RECIPE - STEP BY STEP - BAKING WITH BUTTER
From bakingwithbutter.com
BRIOCHE | RECIPETIN EATS
From recipetineats.com
30 EASY EASTER BRUNCH IDEAS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
FAVORITE BRIOCHE BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY BRIOCHE BUN RECIPE (NO KNEAD) - PINCH AND SWIRL
From pinchandswirl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love