Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brioche bread with butter & egg yolk. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Brioche Bread with Butter & Egg Yolk is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Brioche Bread with Butter & Egg Yolk is something which I’ve loved my entire life. They are nice and they look fantastic.
Brioche is a French origin bread made with flour, yeast, and a high egg and butter content. The high butter content is what gives brioche that fluffy and tender crumb. The taste results in a richer buttery flavor that just can't compare to standard white bread.
To get started with this particular recipe, we have to prepare a few components. You can have brioche bread with butter & egg yolk using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Brioche Bread with Butter & Egg Yolk:
- Make ready 125 grams Bread flour
- Take 125 grams All purpose flour
- Prepare 30 grams Sugar
- Get 20 grams Trehalose
- Get 3 Egg yolk
- Prepare 80 grams Unsalted butter
- Make ready 30 ml Heavy cream
- Take 1 enough to make 160 ml when combined with egg yolk and cream Water
- Take 4 grams Salt
- Get 4 grams Instant dry yeast
- Get 1 to glaze Beaten egg
Serve it sliced for regular or French toast, shape and bake it into an Easter Bread, or serve it as brioche buns for dinner. If you have any leftovers, which is unlikely, use it to make bread pudding. I hope that my detailed guide and tutorial will take. To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl.
Instructions to make Brioche Bread with Butter & Egg Yolk:
- Beat the egg yolk well and mix with the cream and water.
- Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions.
- Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes.
- Leave everything in the bread maker until it's finished proofing.
- Once proofed, take out the dough, and punch it down to get rid of the gas. Use a scraper to divide the dough into 12, moulding them into rounds. Each round should weigh around 45 g.
- The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it. Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes.
- Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls. Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling.
- Make the lump quite narrow and put the dough into aluminium cups. Push the lump down gently to flatten a little. The butter will begin to melt here, so do this step as quickly as possible.
- Proof for a second time in the oven for 35 - 45 minutes at 35℃. When the dough has expanded 1.5x the original size it's ready. The picture shows the dough after the second proofing.
- Once proved, preheat the oven to 200℃. whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg.
- Bake for 12 minutes at 200℃. Please adjust the cooking time according to your oven. Once a nice golden colour, they're ready.
- This is how they look inside when baked. The inside is really chewy, and a nice yellow color, and the smell is fantastic.
With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Using a spatula, mix until well combined, then cover with plastic wrap and let sit. Brioche is a classic French bread with lots of egg and butter, and it can almost be classified as a pastry. It should have a rich and tender crumb with a dark golden and flaky crust.
So that’s going to wrap it up for this exceptional food brioche bread with butter & egg yolk recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
