These are French enriched breads. High in fats, eggs and sugar content compared to most Western breads. They therefore have very fine and very soft crumbs. Somewhat a cross between to Asian and Danish breads, they are flaky on the outside and soft on the inside. In all, it sets itself apart and tastes wonderful are often preferred in puddings and as french toasts too.
I like to buy brioches because it almost guarantees that loaf of bread will be finished within a few hours. I also like to make brioches because the children always smile when they get a slice. So here is a recipe. I have also included a video to show us how to shape the brioches. Please note that I did not follow the video links’ recipes.
Have fun making them. They are must haves in your baking routines. 🙂
250g plain flour
3 Tbsp raw sugar
2 teaspoon yeast
1 teaspoon salt
90g unsalted butter
- Place all the ingredients except butter into a mixer and mix at low till combine (Thermomix 2 minutes, #3).
- Now change to a dough hook and knead for 4 minutes. (Thermomix knead, 4 minutes)
- Scrap down and add the butter. Once butter is incorporated, knead for another 6 minutes (Thermomix knead, 6 minutes)
- Check at this time that the window pane test has passed. It should and you can probably cover a whole finger with the dough.
- Shape it into a smooth ball, and put it into an oiled bowl and cover.
- Let rise for 1 hour, or for it to double.
- Punch down and reproof. This time either in the refrigerator overnight or in room temperature for 1 hour again to double.
- Shape, last proof of about 40 minutes at 40C and then bake at 200C for 12 minutes for small buns.