Vanilla Brioche
Baking and Desserts • French
Description
The most delicate aromatic brioche roll is the perfect bread for breakfast.
Ingredients
- Wheat Flour 20 oz
- Salt 0 oz
- Chicken Egg 7 pieces
- Sugar 5 oz
- Dry yeast 0 oz
- Vanilla extract 1 tablespoon
- Butter 10 oz
Step-by-Step Guide
Step 1
Sift the flour. Add salt, then sugar. Crumble the yeast into the mixture.
Step 2
Cut the butter into small cubes and place it in the refrigerator.
Step 3
Take six cold eggs (this helps them whip better), crack them into a bowl, and add vanilla. Pour the eggs into the flour mixture and mix with a mixer. Use a spiral attachment instead of a paddle. Kneading brioche dough by hand is very challenging. Knead for about fifteen minutes, until the dough becomes smooth and elastic, stretching without tearing. A sure sign that the dough is ready is the sound of it slapping against the sides of the bowl or the mixer: this means that the dough no longer sticks to the walls.
Step 4
Add the cubes of cold butter to the dough and knead it again until smooth and elastic, for another fifteen to twenty minutes.
Step 5
Cover the dough with plastic wrap and place it in a warm spot for forty minutes. Then punch it down — fold the edges a couple of times and tuck them into the center of the dough ball. Flatten it into a disc about 30 cm in diameter and place it in the freezer for an hour or in the refrigerator overnight.
Step 6
Divide the dough into balls with a diameter of 5 cm. Roll them into smooth rounds and place them on a baking sheet lined with parchment paper or on a rack — then let them rise in a warm place for another hour. The brioche should double in size.
Step 7
Make crosswise cuts on each brioche with scissors and brush with beaten egg. Place in a preheated oven at 340°F for ten minutes.
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