BAKER’s BRIOCHE - incredible smell in your kitchen once baked. Like walking in a bakery!easy recipe!

#pierrecooksathome #kenwood #brioche #frenchtoast
250gr Plain flour
3 organic eggs (+1 for glazing)
3gr salt
40gr sugar
10gr dry (or fresh yeast if available)
125gr unsalted butter (cubed)
In a stand up mixer with a hook
Combine all dry ingredients & eggs
Ensure the yeast doesn’t not get in contact with the salt. That would reduce its efficiency.
Yeast feeds on sugar!
Until homogeneous.
Then add the cubes of butter and mix at high speed for 20min!
The time of mixing is really important if you want a light and airy brioche.
Remove the hook and place a clean film in contact
Let it rise for about 2hrs at room temperature
Press down the dough and make a bowl on your counter top.
Divide in 8 parts ( equal) and create balls of dough.
Place then aligned inside a buttered cake mould (mine was 26cm)
Cover and let rise for an other 2h
Preheat your oven @170
Whisk the egg and brush the top
Bake it for 25min.
If the brioche gets too dark simply place a sheet of tin foil during the remaining time of the baking.
Let cool down and then enjoy without guilt.
Best with homemade jam or spread of your choice!
Voilà!
FYI:
I let mine dehydrate inside a plastic bag for a few days then cut thick slices and enjoyed it as a French toast)
Equipment:
BASICS:
De buyer affinity pots:
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Kenwood mixer:
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Silicone spatula:
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Glass bowl Pirex:
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Whisk:
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BAKING
Baking tray:
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Baking paper:
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Piping bag:
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SOUS-VIDE:
Anova precision cooker:
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Vaccum bag:
bit.ly/2YrG4hG
Vaccum sealer:
bit.ly/3BiGQfl
#youtube #pierrecooksathome #channel
#debuyer #anova #vogue #oxo #kenwood

[@crinaskitchenandbeyond]

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