Brioche

Baking and Desserts | Indonesian cuisine

⏳ Time

3 hours 40 minutes + 8 hours

🥕 Ingredients

🍽️ Servings

Description

Brioche buns became particularly famous around the world due to the love of the artist Edward Miller for them; few of his paintings were without a depiction of this pastry. Our recipe offers a method for making Parisian brioche, the most common type of this bun. Originally, brioche was made with beer yeast, but you can also use dry yeast. You can add candied fruits, dried fruits, or chocolate to the dough.

Ingredients

Wheat Flour - 20 oz
Sugar - 0 oz
Dry yeast - 0 oz
Salt - 2 spoons
Chicken Egg - 5 pieces
Milk - 5 fl oz
Butter - 10 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Combine the flour, sugar, salt, and yeast, then add room temperature eggs and warm milk to the flour mixture in a mixer with a paddle attachment. Mix on low speed until the mixture is smooth and uniform.

Step 3

Replace the whisk-spatula with a hook and gradually add the softened butter. Once all the butter is incorporated into the dough, knead it by hand. Shape it into a ball by tucking the edges of the dough underneath, place it in a large dry bowl, cover it with plastic wrap, and set it in a warm place for an hour; it should double in size.

Step 4

Lightly dust the work surface with flour and knead the risen dough, shaping it into a ball again. Place it back in the bowl, cover with plastic wrap, and return it to a warm place for another hour. After that, refrigerate for a few hours, or preferably overnight.

Step 5

Divide the risen dough into 16 equal parts and cover them with plastic wrap to prevent them from drying out. Take one piece of dough and gently shape it into a ball. Then, place your hand on the dough (as karate practitioners do when breaking a brick) and roll the ball, as if dividing it into two unequal parts. The piece of dough should resemble a head and body connected by a long neck. Make a wide hole in the 'body' of the dough and insert the 'head' into it, shaping the bun with your hands and placing it in the baking tray. Repeat the same process with the remaining fifteen pieces.

Step 6

Cover the rolls with plastic wrap and let them rise until doubled in size, which may take about an hour.

Step 7

In a small bowl, whisk the egg with a pinch of salt.

Step 8

Brush the risen rolls with egg. Place them in an oven preheated to 375°F (375 degrees Fahrenheit) for about 18 minutes. The rolls should become golden brown.