Soft brioche without eggs and butter by Christoph Mishalak

Category: Bakery products
Kitchen: french
Soft brioche without eggs and butter by Christoph Mishalak

Ingredients

dry yeast 4.5 g
wheat flour c. from. 380 g
milk 260 g
salt 5 g
sugar 60 g
olive oil 70g
vanilla taste

Cooking method

  • Soft brioche without eggs and butter by Christophe Michalak (Brioche ultra moelleuse sans beurre et sans oeuf de Christophe Michalak)
  • Mix yeast with flour (leave 20 grams of flour), add sugar and warm milk.
  • Knead for 7-8 minutes, then in small portions, very slowly, add olive oil, the remaining flour (I have + another 10 grams) and vanilla into the dough.
  • Add salt to the dough five minutes before the end of kneading.
  • The dough is very soft, slightly sticky. During mixing, it collects into a ball, after stopping the mixer, it slowly settles. On the walls and bottom of the bucket of the bread machine under the spatula is not smeared.
  • Soft brioche without eggs and butter by Christoph Mishalak
  • Leave the dough warm for an hour and a half.
  • In the middle of fermentation, knead the dough once (stretched and folded in an envelope).
  • Divide the finished dough into the required number of pieces, shape into round rolls.
  • Place in a baking paper lined dish, seam down. Leave warm, covered with loose foil, for one hour.
  • Bake in an oven preheated to 220C (convection 200C) degrees with steam for the first 5-6 minutes, then lower the temperature to 180C (convection 160C) degrees and bring to readiness.
  • Soft brioche without eggs and butter by Christoph Mishalak
  • Soft brioche without eggs and butter by Christoph Mishalak
  • Soft brioche without eggs and butter by Christoph Mishalak
  • The rolls are huge, weightless. The crumb is the softest, finely porous, easily restores its shape after compression.

The dish is designed for

7-8 pieces

Time for preparing:

3 hours

Note

The recipe from here: 🔗

Natalia K.
Sonadora, Manechkawhat a wonderful recipe you put out
Bookmarked it. And you got a big plus
Sonadora
Natasha, Thank you. I would be very glad if it is useful to you.
Unfortunately, I couldn't find the original recipe. In different sources, the amount of yeast varies significantly, pressed - from 10 to 20 grams.
Rituslya
Manechkawhat delicious buuulochki! Lush, airy, tender !!!
Yum!
And what else is important for me, so easy to prepare.
I will definitely try!
Thank you,Manechka!
Sonadora
Thank you, Ritochka. The rolls, of course, are simple, but mine really liked it.
I think I should use soy milk for them during the fast.
yudinel
Sonadoralooking at your buns, I smelled baked goods! So soft!
I will definitely try to bake!
Admin

Mashun, what kind of bread you have is always beautiful and tasty
I understand that it won't work - but I want to bite
ninza
Manechka, what a beauty: I am delighted! Thank you for another masterpiece!
Tanyulya
Manechka, another beauty. I don't know when I'll bake it, but I'll definitely try.
Marina_K
Manechka, beauty is incomparable! I really wanted to repeat it, I'll try.
win-tat
Interestingly, brioche without eggs. Manechka, thanks and I'll put this recipe in line.
lettohka ttt
Manechka, she took this recipe away! Thank you very much for sharing such wonderful recipes with us !!! :-) :-)
(Kissing emoticon) :-) :-)
Scops owl
Manechka, what a bun with delicious crumb. So tender. Thanks for sharing. As I saw, I wanted to bake straight. I'll take it in the tabs.
k @ wka
What beautiful buns. Thanks for the recipe, I will definitely bake
Albina
Manechka, such rolls are awesome. 🔗 So I keep looking at so many rolls that I would have pulled off the screen and I'm already scared for my figure.
Here, my sonny still got stuck with a sorrel pie. The previous day did not last. So again the baking of the rolls is delayed
Sonadora
Elena, Tatyana, Nina, Tanyusha, Marina, Tatyana, Natalia, Larissa, Galina, Albina, girls, thank you very much for stopping by. Hope you get to those buns someday. They are really great. Keeps well and remains soft. I want to bake bread according to this recipe, but it's so hot at home now that I don't want to turn on the oven at all.
Kseny @
Oooh, what buns! Well, the crumb is very tempting and appetizing, my mother's downy shawl reminded me, it was just as delicate and airy in appearance) Thanks for the recipe, and I keep it in my bookmarks until a cooler time, I love such buns, but with butter-cheese or cherry jam ... mmm ...
Manechka, and in total, how long are buns baked, at least approximately?
Sonadora
Thank you, Oksan. Hope you like it.

Quote: Kseny @

and in total, how long are buns baked, at least approximately?
Oh, I don't know ... it depends on the oven. I got 35 minutes without convection.
Kseny @
Yeah, I get it. Yes, of course, everyone has different ovens, but I want to have an approximate orientation so as not to twitch too much in advance
lu_estrada
What a beauty, Manechka!
Kseny @
Expectations came true, and even more! Great recipe! I am sooo happy and glad that now I can make such delicious rolls Thank you, Manechka!
Soft brioche without eggs and butter by Christoph Mishalak
kavmins
what beautiful buns !!)) thank you very much for the recipe!
Sonadora
Kseny @, Oksana, what a crumb! Gorgeous buns!

kavmins, not at all.
shoko11
Masha, thank you !!! The stars came together so that I tried your next recipe. My soul asked for buns, my sympathies have long been given to "buns of 9 kopecks". But today there was no butter at home, and I could not pass these brioches. What a tender dough, and what delicious buns turned out!
letka-enka2
Thank you, Manechka, recipe for 1st place in the bookmarks, great buns!
Sonadora
shoko11, Elvira, thank you! I am very glad that I liked the buns. If possible, to me on "you".

letka-enka2, Elena,
Caramelle
Manechka, thanks for the recipe!
Soft brioche without eggs and butter by Christoph Mishalak

I kneaded the dough with a hook in Boshik, the yeast was fresh - 10g, it was brewed for a total of 1.5 hours (I was in a hurry, but the dough was good enough) - and voila! 25 minutes in a convection oven (5 minutes at 200 degrees and 20 minutes at 160 degrees) - and here it is, happiness! so as not to gobble up everything all at once - after the first proofing, I divided the dough into 2 parts, made the buns not very large. Spruce-pala, it's good that I took a few pictures at once - otherwise I somehow very imperceptibly diminished almost everything baked with coffee. I put half of the dough into the freezer - I'll see how it behaves in a couple of days, just need it. Thanks again for the recipe!
Sonadora
Oh, what a crumb, the most tender! Svetlanalook just magical. I just want to pull off one.
Caramelle
Sonadora, help yourself! And thank you for sharing the recipe
kolobashka
Super rolls!
I baked it for the first time according to the recipe, and today from whole grain flour. I was afraid that the flour was heavier, but it turned out perfectly simple!
Soft brioche without eggs and butter by Christoph Mishalak
Sonadora
kolobashka, Varvara, excellent bun! Like on a picture. Completely from CH flour?
kolobashka
Yeah.
Sonadora
Great! The perfect bun turned out. With CZ flour, probably very aromatic.
kirch
Manechka and I baked buns. True, sunflower oil was added and live yeast. It worked out something. Soft, weightless. Thank you dear.
Sonadora
Lyuda, I'm very glad that you liked it! These rolls are among my favorites. Even surprising. It seems that there is nothing of the kind in the dough (no butter, no eggs), but the result is really excellent.
vernisag
Quote: Sonadora
The rolls are huge, weightless. The crumb is the softest, finely porous,
These are definitely Huge, although I made 300 g of flour (multiplied by 0.8) And very tasty!
Thanks a lot, Manechka!
I climbed yesterday, climbed on your rolls, there are a lot of them, I baked everything so beautiful and tasty according to two recipes and sprinkled everything with a streusel

the shape is large (tajin is electric) the rolls are huge

Soft brioche without eggs and butter by Christoph Mishalak

Soft brioche without eggs and butter by Christoph Mishalak

Sonadora
Quote: vernisag

I climbed yesterday, climbed your rolls
So that's who it was!
Irisha, the rolls turned out to be awesome! I can imagine how great it turned out: the most delicate crumb and strusel on top!
vernisag
Quote: Sonadora
the most delicate crumb and strosel on top!
Yeah, that's right





Quote: Sonadora
So that's who it was!

k @ wka
The buns are delicious and flavorful.
Soft brioche without eggs and butter by Christoph Mishalak
I will bake some more, definitely. Thanks for the recipe
Sonadora
Galina, perfect rolls! One to one! I'm glad that the recipe came in handy and the result did not disappoint.
solmazalla
Sonadora, Thanks for the rolls! I've never been friends with brioche, the amount of butter and eggs always scare me away. I am ready for such feats just for the sake of Easter cake once a year!
And this recipe is just a song! Having posvovolnichav, I added raisins, at the output 15 delicious buns. It baked in the night, so the child cracked the heels straight hot, took another heel to work in the morning, I took the rest. Greedy mother
Thank you recipe bookmark!
Sonadora
solmazallaAlla, it's great that everything worked out and the child was satisfied.

Quote: solmazalla

Sonadora, never was friends with brioche, always the amount of butter and eggs scare me away.
And they scare me away. Especially when all the liquid in the dough is eggs and a lot of oil. I still remember with horror the brioche from Bertine.
Vinokurova
Manya, I have someone stealing these rolls
baked yesterday
Soft brioche without eggs and butter by Christoph Mishalak
I went to the garage for a can ... well, only half an hour away, well, 40 minutes ... I come - half of the rolls are missing .. hot on the heels I kneaded the second batch ... in the evening, before going to bed, I pulled out the same brick and wrapped it in a towel .. . and what do you think, in the morning again one roll is missing
irisska
I want to try it with whey, but I'm afraid to ruin it. When I replace liquid with whey in bread, it seems to me a bit thick. Nobody tried the oven on whey? I want an airy bun!
Sonadora
Quote: Vinokurova

I have someone stealing these rolls
It was me!
Alain, cool rolls! Lush, ruddy! And tasty!
I am very glad that your family liked them.

irisska, Irina, you can replace half of the serum with water.
kolobashka
irisska, I baked today in kefir water, almost whey.
I love these rolls! It is a pleasure to knead the dough, it is so plastic and not sticky!
eye
Manya, I just want to kiss you for such a wonderful recipe !!!
Sheer delight !!! The dough is wonderful, the rolls are delicious !!!!
Thank you so much for the recipe!
I will bake and thank you every time!
Soft brioche without eggs and butter by Christoph Mishalak

fresh yeast 13 g, MAKFA flour.
baked on a baking sheet. I wanted separate buns, they still found each other during the proofing)))
Sonadora
Tanya, wonderful rolls! It can be seen that the result is soft.

Quote: ok

I will bake and thank you every time!
I agree to hiccup every day.
kolobashka
eye, I am 10 gr. I put yeast. And sugar 40 gr.
And who tried the thread with the filling to bake? What do you think will work?
eye
Barbara, when I tried the bun, I also thought about the pies, I think it will work only if the filling is not wet: fried minced meat, stewed cabbage or mushrooms. Zamakhnutstsa Th is it really a good dough!

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