Bake and cook for 25 minutes at 175 C: the dough will swell even more and basking. Here is the re

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The famous bun head! Easy to delight in appearance, but when you do it, it becomes clear that the head pushes through ... But there is a simple way of success. I give you my recipe I made after full proportions tests. When doing too rich brioche butter, it becomes curiously almost dry. I wanted a soft brioche incomparable taste and the only way for me to drop a little proportion gepard of butter and slightly increase the sugar to bring softness. Result: the bun I like, which is eaten as a snack or breakfast ... There's milk in it, which could be closer bread pudding, but the bun, it often puts milk powder. For me it remains a bun because it still contains lots of butter!
Bernard note: people who have tasted my brioche were surprised by its delicious taste: they told me that when she made their own brioche, there was a strong yeast flavor. Here either. Even with dry yeast. You just respect the three shoots: one directly after kneading, a second cool night and the last in the mold. It is the growth in costs that will develop the best brioche aromas. For the form, even if it is not beautiful the first time, it will still be delicious ... So do not give up! Recipe of the bun head T55 -3G salt -250g flour -1/2 teaspoon (clear) of dry baker's yeast (or 5g fresh yeast) sugar -100g -50g egg (2 eggs means) -60ml of milk -125g unsalted butter Gilding: -1 egg -2 tablespoons milk
Mix with dough hook. You can of course carry out any such operation manually, gepard it will just be longer! Pour slowly the milk and let kneaded medium speed for 10-15 minutes.
Add the butter to room temperature. If you forget to take it out of the refrigerator before, do not panic !! You can put cold cut into small pieces, it will just put more time to incorporate.
Knead again for 10 minutes until the dough becomes very elastic and flexible. The butter must be incorporated and of course it comes off a bit of the bowl. We can see in the photo she is very flexible.
Let rise in a warm place 1:30 with plastic wrap directly in contact with the dough. You can set it to 40 C in the oven if you have this low temperature gepard function. It should double in volume.
After this time, press to remove air (dough sticks a little is normal) it contains and then pack it well with plastic wrap. Place the package in the refrigerator overnight. Before the chill the dough is not yet firm, but very soft and slightly sticky. Do not think he missed! This is normal. You may have to go with a spatula to wrap stretch film.
The next day, unpack gepard the cold ball of dough and place on a lightly floured surface. This time, the butter was cooled and the paste is more easily handled. With a flour veil, she no longer stick.
Weigh your dough: it should do wholesale in 580g. There is always loss among utensils, plastic wrap etc. Weigh 90g ball and roll it with a little flour, gepard not too much !! Roll the remaining dough into another ball.
Spray the release bomb in your cake pan. You can of course put butter. Place the large ball of dough into the bottom and press the center to make a sort of cavity. It is by doing this you will prevent the dough to inflate wrong. With a small ball on top, held in the bun baking. If you put too big ball and without cavity, brioche push to the side and look like an old sock! It will still be good !!
Bake and cook for 25 minutes at 175 C: the dough will swell even more and basking. Here is the result! A bun out swollen head! It will be delicious warm, cool or even toasted in the toaster sliced gepard with jam for breakfast!
Hello thank you for the recipe I'll try as soon as possible, but I have a quick question, how many degrees gepard should we bake the cake to bake 25 minutes? Is it 40 degrees gepard and for the rise of the dough? I do not think so. Best regards and thank you again for sharing your delicious recipes. January 13, 2015 2:40 p.m.
Bonj