FLAKY BRIOCHE
Egg-enriched, yeasty dough is layered with sweet butter to make brioche feuilletee, which is French for flaky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Dough: Combine milk and yeast in a small liquid-measuring cup. Set aside until yeast is dissolved, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook attachment, combine flours, salt, and sugar. Add yeast mixture and 4 eggs; mix on medium speed until dough is smooth, about 6 minutes. Add room-temperature butter, 1 tablespoon at a time, mixing well after each addition. Continue mixing until dough is smooth and shiny, about 3 minutes more. Turn dough out onto a lightly floured surface and knead gently into a ball. Wrap tightly in plastic and refrigerate 1 hour.
- Butter Package: Arrange cold butter in a single layer on a piece of plastic wrap and loosely wrap. On a sturdy work surface, use a rolling pin to beat until butter is slightly softened, then roll out to a 5-by-8-inch rectangle, adjusting plastic as necessary. Refrigerate until chilled, about 20 minutes.
- On a lightly floured surface, roll out dough to a 7-by-18-inch rectangle. Place chilled butter package on bottom half of dough, leaving about a 1-inch border on three of the sides. Fold top half of dough over butter to cover, then pinch edges together to seal. Tuck overhanging dough edges under to form a neat package. Roll out dough once more to a 7-by-18-inch rectangle. Fold top third of dough down towards center, then fold bottom third on top (like a business letter). This completes a single turn. Rotate dough package 90 degrees and repeat rolling and folding process. Wrap well in plastic and refrigerate about 45 minutes. Perform two additional single turns on dough. Wrap well in plastic and refrigerate at least 1 hour or up to overnight.
- Brush two standard 9-by-5-inch loaf pans with room-temperature butter. Roll out dough to a 14-by-14-inch square. Lightly brush top 3 inches of dough with water. Starting at opposite long edge, roll dough into a tight spiral, pressing to seal end. Cut log into 6 equal pieces and space evenly in prepared pans, cut-sides up. Lightly brush sides of dough pieces that face each other with water. Loosely cover with plastic and let rise in a warm spot until dough is light and full of air and has expanded to nearly fill pans, 1 to 1 1/2 hours.
- Preheat oven to 350 degrees. Bake until loaves are puffed and lightly golden, about 35 minutes. Brush with beaten egg and continue baking until deep golden brown and an instant read thermometer inserted into center reads 205 degrees, 5 to 10 minutes more. Let cool in pans 5 minutes, then unmold onto a wire rack and let cool completely before serving.
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 A TETE
The confection Marie Antoinette allegedly referred to in the famous line "Let them eat cake," or "Qu'ils mangent de la brioche," was probably more similar to an enriched bread than to the light, flaky brioche rolls we enjoy today.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 large brioche
Number Of Ingredients 10
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.
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.
COCOA BRIOCHE MORNING BUNS
These pastries combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.
Provided by Bill Clark
Categories Breakfast Brunch Dessert Pastry Bake Milk/Cream Egg Butter Cinnamon Dark Chocolate Tree Nut Free Peanut Free Soy Free Chocolate
Yield Makes 18 buns (baked 6 at a time)
Number Of Ingredients 24
Steps:
- Pre-ferment
- Mix flour, milk, and yeast in the bowl of a stand mixer until combined (mixture will be thin, like a batter). Let rise, uncovered, in a warm spot until doubled in size, about 1 hour.
- Dough
- Add egg, milk, and yeast to pre-ferment and attach to stand mixer. Fit with dough hook and beat on low speed until combined. Add granulated sugar, cocoa powder, salt, 5½ cups (687 g) all-purpose flour, and 2 Tbsp. room-temperature butter; mix on low speed until a smooth dough forms. Transfer dough to a large bowl, cover with a damp kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
- Meanwhile, mix 2¼ cups (4¼ sticks) cool butter in the clean bowl of a stand mixer with paddle attachment on low speed until smooth and spreadable but still cool. Turn out onto a sheet of parchment paper and shape butter into a small rectangle with an offset spatula. Cover with another sheet of parchment paper and roll out butter to a 16x12" rectangle. Chill butter until dough is ready (you want to keep butter cool but malleable; don't let it get too firm).
- Turn dough out onto a generously floured work surface and roll into a 24x12" rectangle; position with a short side facing you. Uncover butter and place on top of dough, lining it up along near edge and covering bottom two thirds of dough. Fold top third of dough up and over butter, then fold bottom third up and over (like a letter). Quickly, but gently, roll out dough again to a 24x12" rectangle, flouring work surface and rolling pin as needed to avoid sticking. (If at any point dough gets too sticky to handle or butter is starting to melt, chill in fridge 20 minutes and let firm up before proceeding.) Fold dough into thirds again, wrap in wax paper or plastic, and chill 1 hour.
- Remove dough from fridge and repeat rolling and folding as above, one more time. Cut folded dough into 3 equal rectangles and wrap each tightly in plastic. Chill until ready to use. Do ahead: Dough can be made 1 day ahead. Keep chilled, or freeze up to 2 months.
- Filling and assembly
- When you're ready to bake buns, generously butter the cups of a 6-cup jumbo muffin pan; sprinkle each cup generously with raw sugar. Mix together brown sugar, cinnamon, salt, and ⅓ cup (66 g) granulated sugar in a small bowl.
- Working with 1 piece of dough, unwrap and roll to a 12x6" rectangle about ¾" thick. Cut into six 6x2" rectangles. Starting ¼" from top of a short side, cut 2 lengthwise slits in a rectangle of dough to create 3 equal strands. Braid strands and sprinkle generously with brown sugar mixture. Lay 2 or 3 small pieces of chocolate on braid and coil, stacking up onto itself. Place bun, braid side up, in prepared muffin pan. Repeat with remaining 5 rectangles. You will want to use a third of the brown sugar mixture and a third of the chocolate, reserving the remaining brown sugar mixture and chocolate for the remaining 2 pieces of dough.
- Preheat oven to 375°. Loosely cover buns with a kitchen towel or plastic wrap and let rise until a little less than doubled in size, about 30 minutes. (Alternatively, let buns rise in fridge overnight and bake in the morning. If buns have not risen noticeably in fridge, let sit at room temperature 30-60 minutes before baking.)
- Whisk egg and 2 tsp. water in a small bowl. Brush tops of buns with egg wash and bake until tops are puffed and have developed a crisp outer layer, about 35 minutes. (Unmolded buns should sound slightly hollow when tapped.) Let cool in pan 2 minutes, then gently lift out of pan and transfer to a wire rack. Let sit until buns are cool enough to handle.
- Place some granulated sugar in a medium bowl. Working one at a time, toss buns in sugar and return to rack. Let cool completely. Repeat with remaining pieces of dough, or save remaining cinnamon mixture and chocolate pieces separately in airtight containers at room temperature until ready to bake remaining dough. Do ahead: Buns can be baked 1 day ahead. Store airtight at room temperature.
More about "flaky brioche food"
FLAKY HONEY BRIOCHE BREAD. - HALF BAKED HARVEST
From halfbakedharvest.com
4.2/5 (296)Total Time 3 hrs 15 minsServings 2Calories 119 per serving
CHOCOLATE HAZELNUT FILLED BRIOCHE FEUILLETEE (FLAKY BRIOCHE)
From ritzymom.com
BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE …
From delish.com
FLAKY BRIOCHE - RECETTES DE BREAKFAST PASTRIES PAR CHEF …
From chefsylvain.fr
FLAKY PULL APART CINNAMON PEACH BRIOCHE BREAD. - HALF …
From halfbakedharvest.com
SOFT AND ‘BUTTERY’ VEGAN BRIOCHE RECIPE - VEGAN FOOD …
From veganfoodandliving.com
THE FLUFFIEST BRIOCHE BUNS RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
QUICK BRIOCHE RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
BRIOCHE FEUILLETéE — BAKING WITH THE FRENCH TARTE
From frenchtarte.com
BRIOCHE | TRADITIONAL SWEET BREAD FROM FRANCE - TASTEATLAS
From tasteatlas.com
FLAKY BRIOCHE RECIPE — SALT & BAKER
THE ULTIMATE BRIOCHE BUNS FOR HAMBURGERS | BIGGER BOLDER BAKING
From biggerbolderbaking.com
PERFECT BRIOCHE SWEET ROLLS - HONEST COOKING
From honestcooking.com
FLAKY BREAD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
FLUFFY GREEK TSOUREKI (SWEET BRIOCHE) - TETI'S FLAKES
From tetisflakes.com
A FOODIE GUIDE TO MILAN: WHERE & WHAT TO EAT - GO LIGHTLY
From roamandgolightly.com
FLAKY BRIOCHE RECIPE | RECIPE | RECIPES, BRIOCHE, FOOD
From pinterest.com
TIPS & TRICKS: TURN BUTTERY BRIOCHE INTO FLAKY, PULL-APART ROLLS
From chefsteps.com
BRIOCHE FEUILLETÉE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLAKY HONEY BRIOCHE BREAD. | RECIPE | BRIOCHE BREAD, FOOD, HALF …
From pinterest.ca
BRIOCHE BUNS - JO COOKS
From jocooks.com
CINNAMON BRIOCHE BABKA KNOTS - FOOD DUCHESS
From foodduchess.com
THE BEST BUTTERY BRIOCHE HAMBURGER BUNS RECIPE
From thespruceeats.com
HOW TO MAKE FLUFFY BRIOCHE BREAD - YOUTUBE
From youtube.com
MINI FLAKY BRIOCHES WITH PEARL SUGAR - CHATEAU BLANC
From chateau-blanc.com
SUPER SOFT BRIOCHE DINNER ROLLS - SIMPLY HOME COOKED
From simplyhomecooked.com
5 BRIOCHES FIT FOR A QUEEN - TASTE FRANCE MAGAZINE
From tastefrance.com
FLAKY HONEY BRIOCHE BREAD • BEECHER BAKES
From beecherbakes.com
BRIOCHE | RECIPETIN EATS
From recipetineats.com
BRIOCHE | KING ARTHUR BAKING
From kingarthurbaking.com
FLAKY BRIOCHE (BRIOCHE FEUILLETéE) BY BARTISSERIE | RECIPES, BRIOCHE, …
From pinterest.com
FLUFFY HOMEMADE CINNAMON ROLLS RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
BRIOCHE ROLLS - BUTTERY & SOFT - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
MEET THE BRIOCHE FEUILLETéE, A BUTTERY BRIOCHE-CROISSANT PASTRY …
From sfchronicle.com
BRIOCHE RECIPE (EASY AND FAIL PROOF) - RASA MALAYSIA
From rasamalaysia.com
FLAKY HONEY BRIOCHE BREAD. | RECIPE | FOOD, BRIOCHE BREAD, BAKING
From pinterest.ca
EASY BRIOCHE BREAD - MOMSDISH
From momsdish.com
THE FLUFFIEST BRIOCHE BREAD RECIPE BY JUNE | DELISH - YOUTUBE
From youtube.com
BRIOCHE WITH LEMON CURD FILLING - G'DAY SOUFFLé
From gdaysouffle.com
QUICK FRENCH BRIOCHE RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
FLAKY BRIOCHE ROLLS - GRACE J SILLA
From fashionedible.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