This was my first time making brioche and I was a bit nervous since I wasn't sure how the dough was meant to turn out. They were a lot of work (the dough has to sit overnight) but I think it was all worth it. The final result: cloud-like, buttery puffs of joy. They are great fresh out of the oven, served with jam.
I would just like to give a shout out to my mother who has been letting me borrow her food processor. I promise everyone that the next couple of recipes I post will require less equipment!!
Ingredients:
1 cup (8oz/250g) unsalted butter
1 1/2 Tbsp warm whole milk (43-46C), or more as needed
1 tsp active dry yeast
3 tsp sugar
3 large eggs, lightly beaten
1 3/4 cups (9 oz/280 g) all-purpose (plain) flour, plus extra for dusting
1 tsp fine sea salt
For the Glaze:
1 large egg
2 Tbs whole milk
Cut the butter into 24 small cubes and place on a plate in the freezer for 20 minutes.
Place the warm milk in a large measuring cup, sprinkle with the yeast and 1 tsp of the sugar over the top, and let stand for 2 minutes. Swirl to combine and let stand until foamy, about 5 minutes longer. Whisk the eggs into the yeast mixture.
In a large food processor, preferably fitted with the palstic dough blade, combine the flour, salt and remaining 2 tsp sugar. Add the butter and pulse 15-20 times to break the butter up into flour-covered "pebbles". With the machine running, add the liquid ingredients through the feed tube and keep processing until the dough comes together into a rough mass, about 15 seconds. Add milk a few drops at a time until the dough is wet enough to form a soft, slightly sticky mass. The dough will resemble a paste. Let the dough stand in the processor for 5 minutes, then process for 30 seconds longer. Using a plastic dough scraper, scrape the dough out onto a lightly floured work surgace and let rest for 2 minutes. Using the dough scraper, knead the dough 25 times, then transfer to a lightly oiled bowl. Cover with plastic wrap and refigerate overnight.
Thoroughly grease and flour 6 fluted brioche molds 3-4 inches (7.5-10 cm) in diamter. Remove the dough from the refigerator and shape right away: With floured hands and on a floured work surgace, divide the dough into 12 equal pieces.* Shape each into a ball. Working with 1 ball at a time, use the side of your hand to pinch apart about one-third of the dough without going all the way through. Roll back and forth against the "neck" of the dough to create a small "head". Place the dough piece, head side up, into a prepared mold. Press the base of the neck down into the larger ball in 2 or 3 places to anchor it. Repeat to shape the remaining brioches.
Place the filled molds on a baking sheet and cover loosely with a tent of aluminum foil; do not let the fioil touch the dough. Let rise again for about 1 hour. The dough will increase in size slightly but will not double.
Preheat the oven to 375F (190C) and place 2 racks in the lowest 2 oven positions. Five minutes before you put the brioches into the oven, place a small roasting pan containing 1/2 inch (12mm) boiling water on the lowest rack.
To make the glaze, beat the egg and milk together. Brush the brioches gently with the glaze and place on the upper rack. Immeditately increase the oven temperature to 400F (200C). and bake until golden brown and firm, about 18 minutes**. Let stand for 1 minute, then remove from the molds and let cool briefly on a wire rack. Serve warm.
* The brioche molds I used were approximately half the size of those mentioned in the recipe and I happened to have 12 of them. I therefore cut the dough into 12 pieces.
** I took them out at around 15 or 16 minutes so it is good to keep an eye on them while they are baking.
So yummy-looking. My new favourite food blog!
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