Classic Brioche
Baking and Desserts • French
Description
Twelve brioche are placed on a baking sheet, so two batches will be needed.
Ingredients
- Wheat Flour 20 oz
- Water 5 fl oz
- Butter 5 oz
- Dry yeast 0 oz
- Sugar 5 oz
- Salt 0 oz
- Farm fresh eggs 3 pieces
Step-by-Step Guide
Step 1
Mix the first three ingredients (150 g of flour, 90 ml of water, and 20 g of yeast). Let it rise for one hour.
Step 2
Mix 350 g of flour, 50 ml of water, 100 g of room temperature butter, 2 eggs, 90 g of sugar, and 5 g of salt. Optionally, add vanilla and the zest of 1 lemon or cinnamon. Combine with the dough that was kneaded an hour ago.
Step 3
Knead by hand for fifteen minutes, then let it rest for one to two hours.
Step 4
Divide the dough into two parts. Roll the dough into a circle. Cut into twelve pieces.
Step 5
Roll each triangle to make it as long as possible. Twist into a crescent shape, starting from the wide end.
Step 6
Let it rest for one to two hours.
Step 7
Brush with egg and bake in the oven for half an hour at 355°F.
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