Brioche

Category: Yeast bread

Ingredients
1) The recipe proposed in the instructions for HP Mulinex (it has not yet been possible to clarify):
Flour	375 g
Milk	1.5 tbsp. l.
Salt	3 g
Sugar	5 tbsp. l. (65 g)
Butter	160 g
Dry yeast	1 sachet (11 g)
Egg	4 things.

Cooking method

2) recipe from cooking 1955 (given for 100 pieces, I counted for 10):
pressed yeast 16
flour 374
sugar 67
salt 3
oil 92.5
egg 55
water 135o
3) GOST for the product is all in g, here recalculation per 1 kg of flour:
dough:
trembling pres. 20 g
flour 250 g
water 250 g
let ferment for 3-4 hours at 26-30 * С
dough:yeast pres. twenty
flour 750
sugar 170
salt 3.5
oil 240
egg 140
total rise about an hour
4) Gertrude Weidinger (Homemade bread):
pressed yeast 20
flour 500
sugar 50
salt 3
oil 300
egg 4-6 pcs
milk 100 g

Note

Sweet French brioche dough was invented at the beginning of the 19th century by the Julien brothers, French confectioners.
The dough, as well as the bun of the same name, are named by them in honor of the famous French pastry chef Brioche.
Initially "Brioche"- a small bun, consisting of several accrete balls. The essence of the Frenchman's invention was that the baked dough, cooked in dough, was delayed in growth for a day, as it was placed in the cold. The next day, squeezed into a form that was too tight for him , it rose unusually quickly and not in the form of a dome, but a row of small balls, the number of which was determined by the incisions of the dough. The dough of the brioches was soft, airy. Very rich, sweet, they were served with tea. The duration of preparation of brioches gradually led either to a simplification of technology ( and hence to a change in taste), or to abandon a too troublesome occupation.

Nowadays, brioches are often referred to as a semi-sweet bread or bun made of three to four small balls joined together. Actually, brioche dough is a whole group of all kinds. For real brioches, such bread products are often
have nothing to do. We had a GOST for products with this name, in Soviet cooking in 1955, a brioche recipe is given ... Of course, our brioches and Frenchies are different products.

Brioches are now also very diverse in shape:
Parisian brioche, or brioche a tete, is made of two balls, one on top of the other - a small ball on top. The brioches are molded into hexagons with clearly divided sections. Otherwise, these brioches are called brioche loaves. Sometimes raisins are added to the brioche dough. The round brioche is a common bun loved by all walks of life. Especially famous are the brioches of Normandy, Saint-Genis, Bordeaux (the latter are up to 1.3 meters in diameter). Brioches with various fillings: nuts, raisins, dried pears, cheese cream, Corsican campaniles.

As a result of searches, I ended up with several recipes for brioche dough (in fact, there are many more):

Cubic

My thick French sourdough is also idle ... In the end, I did this:

OPARA
dry yeast 1/3 tsp
thick French sourdough 200
flour 80 g
milk 120 ml

DOUGH
dry yeast 1 tsp
flour 375 g
sugar 80 g
salt 3 g
oil 100 g
egg 90 g

Preparation
I put everything for the dough in a bucket of HP, set the "Pelmeni" mode. At the end of the batch (20 minutes), I turned on the ten literally for a few seconds, so that it began to heat up. Then she turned off the stove and left to go about her business. It took about 2 hours, I looked into the bucket of HP and found that the dough had grown somewhere 2.5-3 times. Well, I think it's time!

She pulled out the bucket, put it back on the scales and poured the remaining ingredients, then knead for 15 minutes - the bun turned out to be wonderful, a little fat, which is normal for baking, I didn't have to add anything. I left him in the bucket, where he stayed for about an hour (a little less, I didn't time the time). The dough did not rise very much, it is understandable - baking.

Next, the funniest thing is to stick buns:

First way. Divide the yeast sponge dough into pieces weighing 73 g, and then each piece into four pieces, which are rolled into balls. On a greased baking sheet, put three balls in such a way that a triangle is formed, and place the fourth ball on top.
Second way. Put pieces of dough weighing 50 g, rolled into balls, on a greased baking sheet and after 10-15 minutes make a depression with four fingers, into which place a ball of dough weighing 22-24 g.
Third way. Form a round bun out of dough weighing 73 g, put on a greased baking sheet, and after 15-20 minutes with a blunt notch 3 cm in diameter dipped in melted fat, press in the middle of the bun.
Make three cuts on the side of the round bun with scissors.
Fourth way Divide the dough into 2 unequal parts (2/3 and 1/3) from a large piece, make 50 g buns and place them in a muffin dish. Cut the top of each crosswise. Roll small balls from the smaller part (as many as large ones) and put each on the top of the large bun in the cut.
(I made 2-storey buns at once, from two balls)

Let it rest for 15 minutes, then brush with yolk and leave in a warm place for another 30-40 minutes.

My brioches were baked for about 15-20 minutes at 220 * C.

It turned out something magical !!! Buns are sweet, fragrant, tender, very airy and soft !!! They are well worth the effort!
Note
Sources:
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Gertrude Weidinger "Home bread", articles from the magazine "Gastronom".

Admin

I will add to your collection another option for making Brioche, a recipe from the instructions for the Hitachi bread machine.

Recipe for 24 pieces:

1 1/16 cups water
6 large egg yolks
4 cups bread flour
2 tsp salt
8 Art. l. Sahara
8 Art. l. butter
4 tbsp. l. milk powder
4 drops of vanillin extract
3 tsp dry yeast
1 large egg, beaten, to coat the tops of the buns.

Preparation:

Prepare the dough following the Dough program

Place the dough on a table and knead it evenly to remove gas.

Divide the dough into 24 balls. Divide each ball into 1 large and 1 small ball. Soak for 20 minutes.

Place each large ball in a greased bun pan. Place small balls on top of large ones.

Place the molds on a baking sheet and sprinkle lightly with water.

Brush the surface with beaten egg yolk.

Bake in the oven at 180 ° C for 10-15 minutes, until the buns are browned.

Maybe this recipe will be useful to someone!

Cubic

Thanks for another recipe, Admin!

By the way, I want to say that on the second day my buns remained as soft and tasty, despite the presence of eggs in the dough.

Misha

Royal, royal, divinely delicious - brioches take their place of honor among buns, of course.

BRIOCHI
by simplified technology

-200 gr flour
-10 gr yeast
-3 gr salt
-10 gr sugar
-3 yolks
-100 ml of milk
-50 g oil drain (introduced in two stages: in the first batch 30 g and in the second batch - 20 g)

Kneading in a dough mixer for 10 minutes at 2 speeds.

Let the dough rise for 1 hour.

Add 20 gr of plums. butter and knead for another 10 minutes.

Divide the dough into 6 parts and shape as in the photo
The ball is larger, make a depression in it with your finger, the ball is small on top. Smeared with protein. Lubricate muffin pan well !!!!!!!
When shaping, you can help with oil or flour, I lubricated my hands and the surface with oil.
The dough is very soft, it looked more like mashed potatoes to me.
Brioche

Extraordinary, just magical tastes

natamylove

I baked Brioche in a large mold. But unfortunately the top ball has blurred. And so I want him to be, as in the first photo of the topic.
Maybe there is a secret? who did it?

At the expense of taste, separately.
I didn't add any vanilla or raisins. I ate and enjoyed myself. Very tasty - brioche in the form of small buns are next. But still? how to make these balls ???? HELPPPP
Brioche

Cubic

Quote: natamylove

I baked Brioche in a large mold. But unfortunately the top ball has blurred. And so I want him to be, as in the first photo of the topic.
Maybe there is a secret? who did it?

I kind of described in great detail how the buns were molded in my second post:

Quote: Cubic

Next, the funniest thing is to stick buns:
...

Second way. Put pieces of dough weighing 50 g, rolled into balls, on a greased baking sheet and after 10-15 minutes make a depression with four fingers, into which place a ball of dough weighing 22-24 g.

...
Fourth way Divide the dough into 2 unequal parts (2/3 and 1/3) from a large piece, make 50 g buns and place them in a muffin dish. Cut the top of each crosswise. Roll small balls from the smaller part (as many as large ones) and put each on the top of the large bun in the cut.

(I made 2-storey buns at once, from two balls)

Let it rest for 15 minutes, then brush with yolk and leave in a warm place for another 30-40 minutes.

My brioches were baked for about 15-20 minutes at 220 * C.

Quote: natamylove

At the expense of taste, separately.
I didn't add any vanilla or raisins.

Sorry, but the recipes given here do not contain vanilla or raisins ... You probably did it according to some other recipe, can you share?

natamylove

Cubic

I wrote about raisins and vanilla, because I had a stereotype - it is always necessary to add additives to yeast dough - otherwise I thought that it would be completely tasteless - it turns out that it can be tasty, and even very.
In the recipe for RUMA, vanilla slipped through.
And I baked with a cookie recipe

🔗
And as for giving the correct shape, I seem to have done the right thing, but the top ball has blurred.
Look at Misha's the same story. But with MISHA, I see the dough is more tender than mine, I had it cooler-but-failure.
I want to perfect this recipe - very tasty.

Cubic

I looked at the link, there are also whole balls

Well, I don’t know what to say - it is desirable to observe the ratio by weight: 2/3 of the weight - lower, 1/3 of the upper. I have those rolls that were not exactly made - they are very blurred. Well, the consistency of the dough, can it be too soft for you?

ellfox

Here you are all discussing brioches that are baked in the oven. And the instructions for my bread maker give a recipe for baking directly in the HP. True, I will try it only today.

Raritet

Yesterday I baked Brioche bread in my Kenwood 450 bread maker according to the recipe from the book to her. It turned out to be awesome bread. Made a cream cheese sandwich for tea. It just melts in your mouth.
Here is the prescription:
6 program, light crust
1 kg 750 gr 500 gr

Milk 280 ml 200 ml 130 ml
Egg 2 2 1
Butter,
melted 150 gr 120 gr 80 gr
Flour 600 gr 500 gr 350 gr
Salt 1.5 tsp 1.5 tsp 1 tsp
Sugar 80 gr 60 gr 30 gr
Dry yeast 2.5 tsp 2 tsp 1 tsp

Swetab

Today I also baked Brioche bread for the first time in my Kenwood 450 bread maker according to the recipe from the book. Here's what happened.
Brioche

pljshik

Girls and according to the recipe for my old HP LG, only yolks are in brioches. I used this recipe last year to make a cake with dried cherries (kneaded, put it in the refrigerator overnight, and in the morning I put it in a mold, let it rise well and in the oven, it turned out yummy). And now, when I want an especially tasty, rich bread, I make dough, and then I bake it in the oven like a cake.

Prescription glass 240 ml:

water - 150 ml,
yolk - 5 pcs,
bread flour - 3 tbsp (450 gr),
salt-1.5 tsp, sugar-6 tbsp. l.,
butter - 6 tbsp. l.,
powdered milk - 3 tbsp. l.,
vanillin,
dry yeast-2.5 tsp

Dough program. And then whatever you want - buns, a bar or a cupcake.

and

I am adding a brioche recipe for Panasonic 254. Baking according to the Admin recipe, but since I have a Panasonic and I don't know the size of the bowl of the Hitachi bread maker, I took the conditionally cup size equal to 250 ml and weighed everything on an electronic scale.
Teaspoon and tablespoon refers to the measuring spoons supplied with the Panasonic 254
For 16 buns:

Bookmark the bread maker in the order in which it is listed:

Saf yeast Moment 1.5 teaspoons = 1.5x3g = 4.5g
Bakery flour "Sokolnicheskaya" 320g
Salt 1 teaspoon = 5g
Vanilla sugar 4 tablespoons = 4x12g = 48g
Dry cream 2 tablespoons = 2x7g = 14g
Melted butter 4 tablespoons = 4x11gr = 44gr
Yolks 3 pcs
Water 133 ml

Modes of the bread maker Basic-Dough 2 hours 20 minutes
The finished dough is very bubbly, you need to knead it so that the bubbles burst,

divide into 16 rounds and leave for 20 minutes. Then put into molds
and bake at 160 degrees for 15 minutes. I did not make a shape of two balls, anyway, in real brioches, a double ball should itself be obtained due to the properties of the dough.
We do not make classic brioches.
Delicious! Although, of course, the authors of Brioche would probably say that these are not brioches.

From the remaining 4 proteins she baked Meringue.

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marinchik

Good day to all. Take bakers into your friendly ranks. My Panasonic 256 is only 1.5 months old, but I love her madly ... I want to share with you the recipe for Brioche bread. Try it and you won't regret it, it has become one of my family's favorites. So, let's begin :
yeast-2h. l.
wheat flour-500g.
salt-1 tsp l.
sugar-50g.
draining. oil-140gr.
egg-2pcs.
milk-220ml.
We expose the program "French" with a little patience and a delicious loaf with a funky crust on your table. Unfortunately, I can't post a photo now, but I will definitely do it ... Good luck to everyone and excellent bread ...

zavrazhek

Quote: Raritet

Yesterday I baked Brioche bread in my Kenwood 450 bread maker according to the recipe from the book to her. It turned out to be awesome bread. Made a cream cheese sandwich for tea. It just melts in your mouth.
Here is the prescription:
6 program, light crust
1 kg 750 gr 500 gr

Milk 280 ml 200 ml 130 ml
Egg 2 2 1
Butter,
melted 150 gr 120 gr 80 gr
Flour 600 gr 500 gr 350 gr
Salt 1.5 tsp 1.5 tsp 1 tsp
Sugar 80 gr 60 gr 30 gr
Dry yeast 2.5 tsp 2 tsp 1 tsp

I also baked this bread according to this recipe. I go there another 80 gr. raisins added. The husband said that this is the most delicious bread

Alisjon

Baked buns according to the recipe marinchik (post number 14), only increased sugar to 80 grams. I baked in the oven, incredibly tasty, airy rolls turned out! Thank you!

I want to share a recipe for coating buns
in a beaten egg (I take about 1/4 of the egg, that is, I do not add it to the recipe)) add 1: 1 grapefruit syrup, whisk it again and coat the buns before baking. This gives the buns an unusually delicate aroma and pleasant taste.
This syrup was formed in me from the desire to save "tasteless", dryish grapefruits. I cleaned them, added sugar and cooked them in cotton jam, it turned out a syrup with separately floating vacuoles), I strained them, my son immediately ate the pulp, and I use the syrup as aromatic additives in dough, for coating, in cake, and also in salad, cream and for caramelizing vegetables when roasting (eg fennel). Now I prepare this syrup on purpose

inna1101

Quote: marinchik

Good day to all. Take bakers into your friendly ranks. My Panasonic 256 is only 1.5 months old, but I love her madly ... I want to share with you the recipe for Brioche bread. Try it and you won't regret it, it has become one of my family's favorites. So, let's begin :
yeast-2h. l.
wheat flour-500g.
salt-1 tsp l.
sugar-50g.
draining. oil-140gr.
egg-2pcs.
milk-220ml.
We expose the program "French" with a little patience and a delicious loaf with a funky crust on your table. Unfortunately, I can't post a photo now, but I will definitely do it ... Good luck to everyone and excellent bread ...

moby

I made brioches according to the first recipe. I sculpted them for 70 g. It turned out very huge brioche But, as it tasted, it seemed to me not sweet. Although, this may be due to the fact that my eggs were large and when the dough was kneaded, it turned out to be liquid, I had to add flour decently. So next time I want to increase the amount of sugar and can I add raisins?
Or will it no longer be a brioche?

Lagri

How lovely these brioches are! I take it to bookmarks. I read and lick my lips already. I'll bake tomorrow.

Lagri

And here are my brioches! Yesterday I put the dough, and today I baked it.
Brioche

The dough was kneaded in a bread maker. The buns are very tasty for breakfast. Cubic, thanks for the recipe!

Aprelevna

I bring my experience of Brioche to the common piggy bank, let's call them simply: sweet French bun.
I wanted to draw up a separate recipe, but I was ashamed .. since there is a common theme, then I will not produce.
Virgo, such tender buns are obtained, the silk dough with bubbles is excellent at work, does not stick to your hands.

I did it according to this recipe:
flour - 350g
fresh yeast - 16g
milk - 40g
eggs - 3pcs
salt - 8g
sugar - 30g (+ 1 tsp. in dough)
vanilla sugar - 20g
butter - 105g

for coating:
1 egg + 20g sugar + a pinch of salt (whisked a bit with a whisk)

Crumble the yeast into milk, add 1 tsp. sugar, 1 tsp. flour (flour from the total amount) and put in heat, I have an oven at 30 degrees, 10 minutes was enough.
Put the dough and everything, except butter, into the bread maker, Dough mode.
Do not heat the butter, but add in pieces when all the flour is mixed. At this time, I turned off the program completely and when I cut the butter for the dough, I turned it on again. And I forgot until the end of the program. I didn't leave the dough in the refrigerator, but cook it right away.

Take out the dough, knead a little. I prepared 2 forms for muffins, I have 6 each, coated with butter. She cut off small pieces, by eye, molded into balls and laid them out in the form cells. No dusting with flour and greasing your hands with oil - no need, the dough is wonderful!
There were 16 balls in total.
Let stand warm for 40 minutes. Coat with a mash with sugar and salt. Oven at 180 degrees, I got it for 15 minutes. You, as always, focus on your oven.

I will say that the buns are not quite as sweet as, for example, 9 kopeck buns or Easter cake.
They are sweet, yes, they are pleasantly sweet, the crust is wonderful, you can feel sugar and salt.
Well, for my taste, the bun is straightforward, for the feeling - "Natasha, eat, it's not high in calories, because weightless dough and sugar are not enough"