John Myers
Brioche Au Beurre
The perfect brioche au beurre recipe with a picture and simple step-by-step instructions.
- 350 g Wheat flour type 550
- 220 g Salt butter
- Room temperature
- Alternatively sweet butter and an additional 8 g sea salt from the mill
- 4 piece Free range eggs
- Cold from the fridge
- 45 g Extra fine sugar
- 0,5 piece Yeast cubes
- 10 ml Milk lukewarm
- 1 piece Egg yolks for brushing the dough before it goes into the tube
- Butter for the mold
- Put the flour and the yeast dissolved in the lukewarm milk into the food processor, then add the eggs, add the sugar and finally the room temperature butter. Knead everything for at least 10 minutes.
- Put the dough in a deep bowl and let it rest until the dough has doubled in volume. Break the dough with the back of your hand, cover with cling film and then put it in the refrigerator. It stays there for at least 3 hours, I left it there overnight.
- With this type of proofing, the dough gets a different pore structure (says my Larousse;)). The dough has risen again in the refrigerator and is now being processed further.
- Now a large ball is formed with 3/4 of the dough and placed in the brioche pan that has been smeared with butter. A small indentation is made in the middle, the second ball (1/4 of the dough), shaped like a pear, is inserted there and the dough is connected with one another with the fingers so that a seam is created.
- Cover the pan with a cloth and let rise again in a warm place ………….. at this point another TIP: If you don’t have a brioche pan, you can form 8 balls of the same size, which are a little oval be brought into shape and placed next to each other in 2 rows of 4 in a large box shape. Then it goes on with all the other steps and at the end the brioche looks nice and tastes just as delicious as in the other form, so get on with the brioche “, it’s worth it;).
- When it has risen nicely, brush it with the egg yolk mixed with a little water and off it goes into the preheated oven for 15 minutes at 180 ° C, then lower the temperature to 160 ° C and again for 25 to 30 minutes until it has risen the color you want, bake.
- It’s worth the wait! It actually goes well with every meal, sometimes natural, sometimes with a sweet spread, sometimes with something hearty.
- Today, because of the feast again, it is lightly grilled and there is duck liver ;-).
- Have fun cooking and bon appétit!
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