BRIOCHE
Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.
Provided by Food Network
Yield Makes 1 dozen rolls
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
- Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
- Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
- Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
- Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
- Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
- Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
- To serve, slice in half and fill with a scoop of sorbetto.
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.
EASIEST BRIOCHE
This is the simplest brioche method if you don't have a bread machine. Prep time includes rising time. From Mark Bittman.
Provided by Sass Smith
Categories Yeast Breads
Time 4h
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients in workbowl of food processor. Process for five seconds.
- Add butter and 3 whole eggs. Process for 10 seconds.
- With the machine running, pour, don't drizzle, 1/2 cup milk and 1/3 cup water into the mixture. Process for 30 seconds.
- The dough will be very wet and sticky, almost like a batter.
- Grease a large bowl with butter and scrape the dough into it. Cover with plastic and let the dough rise 2-3 hours, until doubled.
- Deflate the dough, shape into loaves (using only a little flour to coat your hands) and place in 2 buttered 8x4" loaf pans for two smallish loaves.
- Alternatively, use one 5x9" loaf pan for a single big loaf.
- Let rise one hour.
- Preheat oven to 400 degrees F. Mix reserved 2 tbs milk and egg yolk and brush the tops of the loaves with this mixture. Bake the brioche for about 30 minutes, until slightly browned.
Nutrition Facts : Calories 200.8, Fat 7.6, SaturatedFat 4.3, Cholesterol 68.1, Sodium 205.4, Carbohydrate 27.7, Fiber 0.9, Sugar 3.3, Protein 5.1
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
EASY BRIOCHE BREAD PUDDING
My mom always begs me to make her favorite dessert. This one I created was a winner. Moist and delicious, the addition of nuts and fruit make it extra special!
Provided by Lisa Boutin
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.
- Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.
- Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 41 g, Cholesterol 108.8 mg, Fat 13.7 g, Fiber 1.3 g, Protein 8.7 g, SaturatedFat 4.2 g, Sodium 272.2 mg, Sugar 19.2 g
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
SIMPLE BRIOCHE
Steps:
- Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer. Make a well in the center, and pour the warm water in to the well. Sprinkle the yeast over the water and stir it in. Add the eggs to the well, and combine with the water. Gradually stir the dry ingredients into the wet to form a firm dough. Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic. It will be somewhat sticky, but it shouldn't stick to your hands.
- Add the melted butter and mix just until it is incorporated. Now the dough will be more like a batter - sticky (it may stick to your fingers ) but not wet.
- Cover the bowl with a tea towel and leave it in a warm spot (68-70°F.), until the dough has risen slightly, almost imperceptibly, about 1 hour.
- Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan. Cover with a damp towel and let rise in a warm spot (68-70°F.) until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours.
- Preheat the oven to 375°F.
- Prepare the egg wash:
- Whisk the egg and water together in a small bowl and paint the loaf with the mixture. To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears). Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes.
- Remove the pan from the oven and turn the brioche out onto a wire rack to cool.
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 "simple brioche recipes"
BEST BRIOCHE RECIPES | QUICK AND EASY | FOOD NETWORK …
From foodnetwork.ca
3.5/5 (4)Total Time 1 hrServings 8
SIMPLE BRIOCHE FRENCH TOAST RECIPE - I HEART EATING
From ihearteating.com
BRIOCHE RECIPE - CUISINART.COM
From cuisinart.com
SUPER EASY BRIOCHE RECIPE | BRIOCHE BREAD RECIPE | SPAR
From spar.co.uk
THE BEST, EASIEST NO-KNEAD BRIOCHE BUNS - ALEXANDRA'S KITCHEN
From alexandracooks.com
EASY BRIOCHE RECIPE KNEADED WITH STAND MIXER - THE BAKE SCHOOL
From bakeschool.com
EASY CLASSIC FRENCH BRIOCHE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC FRENCH BUTTER BRIOCHE (BRIOCHE PUR BEURRE ...
From pardonyourfrench.com
BRIOCHE BUN RECIPE (LIGHT & FLUFFY) | KITCHN
From thekitchn.com
CLASSIC BRIOCHE
From foodnetwork.ca
BRIOCHE BUN RECIPE (VIDEO) - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST BREAKFAST BRIOCHE RECIPES - YUMMLY
From yummly.com
BASIC BRIOCHE RECIPE - SERIOUS EATS
From seriouseats.com
NO KNEAD BRIOCHE - EVERY LITTLE CRUMB THE EASIEST BRIOCHE ...
From everylittlecrumb.com
BUTTERY BRIOCHE BREAD - SIMPLY HOME COOKED
From simplyhomecooked.com
BRIOCHE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BRIOCHE LOAF - SIMPLY DELICIOUS
From simply-delicious-food.com
THE BEST BUTTERY BRIOCHE HAMBURGER BUNS RECIPE
From thespruceeats.com
HOMEMADE BRIOCHE RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
EASY BRIOCHE FRENCH TOAST • LOVE FROM THE OVEN
From lovefromtheoven.com
BRIOCHE - RECIPETIN EATS
From recipetineats.com
THE BEST HOMEMADE BRIOCHE FROM SCRATCH - FIFTEEN SPATULAS
From fifteenspatulas.com
CLASSIC BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
AN EASY BRIOCHE RECIPE - LOVE FRENCH FOOD
From lovefrenchfood.com
BRIOCHE - KING ARTHUR BAKING
From kingarthurbaking.com
BRIOCHE BUNS RECIPE (PERFECT, FOOLPROOF RESULTS) - THE ...
From theflavorbender.com
30 BUTTERY BRIOCHE RECIPES TO BAKE UP NOW - BRIT + CO
From brit.co
QUICK BRIOCHE BUN RECIPE - KRISTINE'S KITCHEN
From kristineskitchenblog.com
BASIC BRIOCHE DOUGH - BAKE FROM SCRATCH
From bakefromscratch.com
BRIOCHE MADE EASY - BON APPéTIT
From bonappetit.com
EASY BRIOCHE BREAD RECIPE - STEP BY STEP - BAKING WITH BUTTER
From bakingwithbutter.com
BRIOCHE RECIPE (EASY AND FAIL PROOF) - RASA MALAYSIA
From rasamalaysia.com
7 DELICIOUS WAYS TO USE LEFTOVER BRIOCHE - FINECOOKING
From finecooking.com
21 RECIPES WITH BRIOCHE BREAD (FOR LEFTOVER BRIOCHE ...
From bakingwithbutter.com
THE ULTIMATE BRIOCHE BUNS FOR HAMBURGERS | BIGGER BOLDER ...
From biggerbolderbaking.com
EASY BRIOCHE BREAD - MOMSDISH
From momsdish.com
SIMPLE RECIPE FOR FRENCH BRIOCHE LOAF - FOOD NEWS
From foodnewsnews.com
EASY BRIOCHE BREAD RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD
From delish.com
EASY BRIOCHE BUN RECIPE [STEP BY STEP VIDEO] - THE RECIPE ...
From thereciperebel.com
#60-minutes-or-less #time-to-make #course #preparation #for-1-or-2 #breads #number-of-servings
You'll also love