long time ago I made a brioche , when I was a novice cook (well, rookie still, I mean) that made me doubt the criterion when Michel Roux to make pastries. Imagine, ignorance is very bold, as I said on the subject of the book that I got this recipe on another occasion . Anyway, my lack of experience made brioche that is accepted, quite rich, including but not convinced, and I chalked that this book was not too good (¡!). From what I've swallowed my words several times, for obvious reasons. However, she had not make a brioche.
But ... (There's always a but), I could not resist to try again when I saw the wonderful brioche and lemon Kanela. I'm sure by now everyone knows about this blog. I love all the pastry which is wonderful. So when I saw her a few days ago brioche, could not resist. Yes, the decor and details leave them to it. I made the version for stoves not: that is, using the breadmaker, and Cristina (it's one of those things that every day I'm glad to have more than incorporated into my kitchen, it has given me an amazing game) but giving the classic form of brioche in the pan, and bake. I have also reduced the amounts and citrus juices removed and replaced by the aroma of vanilla. Still, it is virtually alone, and the texture and flavor that is absolutely recommended.
And these recipes are a real estate Cristina (with all due respect to Monsieur Roux).
brioche with vanilla yogurt
Ingredients 50 ml of warm milk
10 grams of fresh yeast 75 grams baking
plain yogurt 2 eggs 50 grams
sugar
30 grams of butter 1 teaspoon vanilla extract (5ml)
3 grams of salt 175 grams of bread flour 175 grams
pastry flour.
1 beaten egg or milk paint surface
Preparation Using baking, dissolve yeast in warm milk and put the ingredients into the pan in the order listed. Use the program to the masses, and do other things while the dough is prepared alone ( this is a wonder the bakery). If not, knead the ingredients, preferably with a food processor or electric mixer until the mixture acquires consistency, and leave In a bowl lightly greased with oil, cover with a clean cloth dampened with water until doubled in volume.
In either case, once the dough has doubled in size, knead by hand on a lightly floured surface. Not have to work the dough too, just off excess gas. Divided into 7 parts more or less similar shape of rolls round, and put in a round pan previously buttered and dusted with flour. Place 6 rolls in a circle, and the last in the center. Be something like a flower, with many gaps. Let rise again about an hour and a half, until doubled in size again. This mass moment cover all the mold and will look brioche. Paint smoothly, without pressure, with beaten egg or milk, and put in preheated oven at 180 ยบ for 25 minutes. Take
preferably warm.
And these recipes are a real estate Cristina (with all due respect to Monsieur Roux).
brioche with vanilla yogurt
Ingredients 50 ml of warm milk
10 grams of fresh yeast 75 grams baking
plain yogurt 2 eggs 50 grams
sugar
30 grams of butter 1 teaspoon vanilla extract (5ml)
3 grams of salt 175 grams of bread flour 175 grams
pastry flour.
1 beaten egg or milk paint surface
Preparation Using baking, dissolve yeast in warm milk and put the ingredients into the pan in the order listed. Use the program to the masses, and do other things while the dough is prepared alone ( this is a wonder the bakery). If not, knead the ingredients, preferably with a food processor or electric mixer until the mixture acquires consistency, and leave In a bowl lightly greased with oil, cover with a clean cloth dampened with water until doubled in volume.
In either case, once the dough has doubled in size, knead by hand on a lightly floured surface. Not have to work the dough too, just off excess gas. Divided into 7 parts more or less similar shape of rolls round, and put in a round pan previously buttered and dusted with flour. Place 6 rolls in a circle, and the last in the center. Be something like a flower, with many gaps. Let rise again about an hour and a half, until doubled in size again. This mass moment cover all the mold and will look brioche. Paint smoothly, without pressure, with beaten egg or milk, and put in preheated oven at 180 ยบ for 25 minutes. Take
preferably warm.
- TIP: It is not the same as freshly made, but the brioche freezes very well. This split it into portions and freeze. For breakfast, during the week, enough microwave 40 seconds and is very acceptable. You can also try to take slices and toasted. It is delicious in place of breakfast toast.
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