BRIOCHE BUNS
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Yield Makes 16 small buns or 12 larger ones
Number Of Ingredients 8
Steps:
- Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
- Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
- Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
- Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
- The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
- Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
- Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
- Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
More about "french chicken in brioche food"
KING'S BRIOCHE FROM PROVENCE - PARDON YOUR FRENCH
From pardonyourfrench.com
4.8/5 (9)推定読み取り時間 5 分カテゴリ Breads & Brioches
BRIOCHE | RECIPETIN EATS
QUICK FRENCH BRIOCHE RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
FRENCH CHICKEN IN BRIOCHE (EGG DOUGH) - RECIPE - COOKS.COM
From cooks.com
EASY BRIOCHE FRENCH TOAST RECIPE WITH BROWN SUGAR & VANILLA
From pinchmeimeating.com
APOLLONIA POILâNE’S CLASSIC FRENCH BRIOCHE RECIPE
From masterclass.com
THE GOOD OLD BRIOCHE LIKE AT THE FRENCH BAKERY (SIMPLE TO ...
From youtube.com
BRIOCHE FROM NORMANDY - PARDON YOUR FRENCH
From pardonyourfrench.com
BBQ BACON CHICKEN BRIOCHE SANDWICH - MY CASUAL …
From mycasualpantry.com
BRIOCHE - ONCE UPON A CHEF
From onceuponachef.com
EASY HOMEMADE FRENCH BRIOCHE: HOW DO THE FRENCH EAT ...
From atonce.com
BRIOCHE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
13 BEST FRENCH CHICKEN RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
BRIOCHE | SBS FOOD
From sbs.com.au
RECIPE FOR BRIOCHE - FRENCH BRIOCHE à TêTE RECIPE
From veenaazmanov.com
CLASSIC FRENCH BRIOCHE | THE FRENCH LIFE
From thefrenchlife.org
30+ TRADITIONAL FRENCH RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
CHICKEN, BRIE, AND FIG SANDWICH ON BRIOCHE - MAKE IT LIKE A ...
From makeitlikeaman.com
SAUCISSON BRIOCHé LYONNAIS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
KOUGLOF ALSATIAN BRIOCHE RECIPE | CHOCOLATE & ZUCCHINI
From cnz.to
FRENCH BRIOCHE: SHORT HISTORY OF A POPULAR SWEET BREAD
From parisunlocked.com
CLASSIC FRENCH BUTTER BRIOCHE (BRIOCHE PUR BEURRE)
From pardonyourfrench.com
THIS CHICKEN SHOULD BE IN EVERY POT - THE NEW YORK TIMES
From nytimes.com
OUR MOST POPULAR RECIPES OF 2023 - THE NEW YORK TIMES
From nytimes.com
BEST FRENCH CHICKEN IN BRIOCHE RECIPES
From recipert.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