Post by SeaDragon on Dec 16, 2017 15:32:09 GMT 10
Betty's Kitchen: Brioches for breakfast
Betty Saw
May 17: BETTY SAW shares her recipes with her readers.
Q: HOW do you make those brioches which you often find at a buffet breakfast in a hotel? They taste different from the ordinary buns, being richer, and with a different texture.
A: A brioche is a French yeast-leavened cake-type loaf, richly flavoured with butter and eggs. Traditionally it is served warm with jam for breakfast. Small brioches may be hollowed out and filled with hot savoury mixtures to serve at lunch.
A brioche tin is a deep fluted tin with the top diameter wider than the base. It is made from steel, tinned steel or non-stick material. It is available in various sizes ranging from patty tin sizes to large ones with 22-30cm diameter.
I have given a lovely rich buttery brioche recipe. You can make one large golden brioche or 20 small ones using tins with 8cm diameter mouths and 4cm diameter bases.
Brioche
Ingredients:
500g high protein flour
1 tsp salt
10g easy blend yeast
75ml lukewarm milk
4 large eggs, beaten
355g butter, at room temperature
30g castor sugar
1 egg yolk and 1 tbsp milk, beaten
together for glazing
Method:
Sift flour into bowl of an electric mixer fitted with a dough hook. Stir in salt and easy blend yeast.
Add the milk and the eggs and beat for 5 minutes until dough is soft, smooth and elastic. Beat butter and sugar in a separate bowl until creamy. Beating at low speed, add the butter (mixture) to the egg dough a little at a time, ensuring that the butter mixture is well blended into the dough.
Cover bowl with a damp cloth and leave to rise for 1 hour. Knock back the risen dough and allow to rise again for another 30-40 minutes. Punch down again, cover with damp cloth and refrigerate dough for at least four hours or overnight.
Turn dough out onto a lightly floured (surface) and shape into a sausage roll. Cut off one-third of the dough to make a small ball. Roll the two-thirds into a long roll and join the ends to form a ring large enough to fit into the prepared tin. Using lightly floured fingertips, form a hole in the centre. Roll the small ball of dough into an egg shape, then with floured hands, gently press the narrow end into the centre of the ring.
Lightly brush the top of the brioche with egg glaze. Leave the dough to rise until almost doubled in size for about 1-1 1/4 hours. Glaze again with egg glaze.
Bake in preheated oven 220 degrees centigrade for 40-45 minutes until brioche is golden brown and sounds hollow when tapped underneath. Remove from mould and cool on a wire rack. Serve warm with butter.
Note: You can use the recipe to make 18-20 small brioches. Bake for 8-10 minutes until golden brown.
Betty Saw
May 17: BETTY SAW shares her recipes with her readers.
Q: HOW do you make those brioches which you often find at a buffet breakfast in a hotel? They taste different from the ordinary buns, being richer, and with a different texture.
A: A brioche is a French yeast-leavened cake-type loaf, richly flavoured with butter and eggs. Traditionally it is served warm with jam for breakfast. Small brioches may be hollowed out and filled with hot savoury mixtures to serve at lunch.
A brioche tin is a deep fluted tin with the top diameter wider than the base. It is made from steel, tinned steel or non-stick material. It is available in various sizes ranging from patty tin sizes to large ones with 22-30cm diameter.
I have given a lovely rich buttery brioche recipe. You can make one large golden brioche or 20 small ones using tins with 8cm diameter mouths and 4cm diameter bases.
Brioche
Ingredients:
500g high protein flour
1 tsp salt
10g easy blend yeast
75ml lukewarm milk
4 large eggs, beaten
355g butter, at room temperature
30g castor sugar
1 egg yolk and 1 tbsp milk, beaten
together for glazing
Method:
Sift flour into bowl of an electric mixer fitted with a dough hook. Stir in salt and easy blend yeast.
Add the milk and the eggs and beat for 5 minutes until dough is soft, smooth and elastic. Beat butter and sugar in a separate bowl until creamy. Beating at low speed, add the butter (mixture) to the egg dough a little at a time, ensuring that the butter mixture is well blended into the dough.
Cover bowl with a damp cloth and leave to rise for 1 hour. Knock back the risen dough and allow to rise again for another 30-40 minutes. Punch down again, cover with damp cloth and refrigerate dough for at least four hours or overnight.
Turn dough out onto a lightly floured (surface) and shape into a sausage roll. Cut off one-third of the dough to make a small ball. Roll the two-thirds into a long roll and join the ends to form a ring large enough to fit into the prepared tin. Using lightly floured fingertips, form a hole in the centre. Roll the small ball of dough into an egg shape, then with floured hands, gently press the narrow end into the centre of the ring.
Lightly brush the top of the brioche with egg glaze. Leave the dough to rise until almost doubled in size for about 1-1 1/4 hours. Glaze again with egg glaze.
Bake in preheated oven 220 degrees centigrade for 40-45 minutes until brioche is golden brown and sounds hollow when tapped underneath. Remove from mould and cool on a wire rack. Serve warm with butter.
Note: You can use the recipe to make 18-20 small brioches. Bake for 8-10 minutes until golden brown.