French Brioche
10 servings
300 minutes
A bun with butter and milk is a classic quick breakfast, which, however, requires either a trip to the store for those very buns, or painstaking work the day before. If you are one of those who prefer homemade baked goods to factory-made, then here is an excellent recipe for a classic French brioche. For children with butter, for you - with poached egg and hollandaise sauce. Recipe from Vladimir Shumilin, head baker of the Baton bakery.
1
Mix the dry ingredients in a mixing bowl.
- Wheat flour: 500 g
- Sugar: 125 g
- Salt: 10 g
- Fresh yeast: 10 g
2
Pour in the milk and, using the lowest speed, mix in 2 eggs with a paddle attachment.
- Milk: 150 ml
- Chicken egg: 3 pieces
3
After 10-15 minutes, the mass will gather around the hook, becoming soft and rough to the touch. At this stage, start mixing in small pieces of butter. Add the next portion of butter when the previous one is fully incorporated into the dough. As a result, the dough should become homogeneous, very soft, stick to your hands, and spread along the walls of the bowl.
- Butter: 125 g
4
After adding all the butter, knead the dough on low speed for another 2 minutes. Then switch to a hook attachment and increase the mixing speed to maximum. Knead the dough for 20-30 minutes or longer, depending on the mixer, butter, and flour. During this process, the hook will gradually gather the dough around itself. Occasionally turn off the mixer and take a break for about 3 minutes; first to avoid burning out the mixer and second to prevent the dough from heating up. You can hear that the process is nearing completion: as the dough gathers, a characteristic slapping sound against the bowl's walls will begin.
5
When the walls of the bowl are clean and all the dough is on the hook, check its consistency: when stretched, the dough should not tear but stretch to a thin film (specialists call this a gluten window). If everything is successful, carefully scrape the dough off the hook and transfer it to a bowl or leave it in the bowl, cover with plastic wrap and leave in a warm place without drafts for 1 hour. When the dough has doubled in volume, punch it down, cover with plastic wrap and refrigerate for 8 hours.
6
Take the dough out of the fridge, divide it into eight equal parts, and roll them into round buns.
7
Place the rolls in two rows in a standard bread pan (length 21.5–22 cm, height and width — 10–11 cm). Cover the pan with plastic wrap and let the rolls rise in a warm place for 2–4 hours. But not longer, to prevent the dough from over-proofing.
8
Brush the buns with beaten egg and place them in a preheated oven at 160 degrees on convection mode for 40 minutes. You can check readiness with a skewer, but it will be visible to the eye: the buns should rise well, overflow the edges of the mold, and acquire a rich brown, golden hue.
- Chicken egg: 3 pieces