Sunday, June 26, 2011
Aspiring Bakers #8 Bread Seduction! My first Brioche making using my Brioche mold I got from William Sonomas. Another reason making these cute little Brioche is because hubby started to like Brioche since he tasted Laduree's raisin brioche in Paris. He liked it when it's toasted with that crisp bite. It would be more ideal if I make a brioche loaf I'm supposed? It has very soft texture, yet very rich crumb. The yolks in the recipe has given the crumb the colour and richness. No wonder my friends used to tell me if you are going on diet, better not touch brioche!
Make six regular size brioche.
Bread Flour 150g
Unsalted Butter 30g
Egg Yolk 2
Warm Water 60g
1. Mix all ingredients in a mixing bowl till you get a sticky dough. Bring it out on work top and knead till the dough become smooth and springy.
2.Cover the dough in a bowl with a damp cloth let it rise till double the volume.
3. Divide the dough into 6 equal portions and let it rest for 6 minutes.
4. Cut a small knot of dough from each portion and roll it to a cone shape. Shape the big portion into a doughnut ring and tuck the cone shaped dough into the center of the doughnut whole. Put each shape dough into brioche mold and let it rise for about 45 minutes. Brush the dough with egg wash and bake them in 180'c pre heated oven for 13-15 minutes