No no, I haven’t
forgotten you! But we had a long weekend in Sweden :p And we had some guests
from France for the occasion, who kindly brought us some sun by the way (Nutella is still at the customs officers,
boo hoo!). And for me, “guests” means “cooking” of course (what an excuse :D).
Sunday, we
had brunch! It was a perfect time to use Paskale’s express recipe (in French) to make a
really soft brioche, very quickly and without using a machine! After a few
tries, I found the perfect ingredients and quantities according to me. Here
is how I make it:
- 150g milk (1,5% or 0,5%, both work!)
- 20g yeast
- 300g flour (the classic one, used for cakes)
- 25g butter at room temperature
- 50g granulated sugar
- 1 egg
- 1 small tsp salt
For the finishing touch
- A bit of milk
- Some granulated sugar
- Some pearl sugar (optional)
Slightly warm up the milk with the microwave oven and mix the crumbled yeast in it.
Into a
salad bowl, mix the dry ingredients
together: flour, sugar and salt.
Make a hole
in the center of the dry mixture and pour milk
and yeast well mixed together. Mix well everything with a whisk or a spoon (which I prefer). Add the egg and mix again (or start with the egg and continue with the milk, it works perfectly
too ;). Add the butter at room
temperature and mix again. Finish by kneading well with your hand for 5
minutes in order to mix everything well.
The dough
will remain very sticky but it’s ok! Form a ball as you can^^, I use a spoon
to help me, put just a bit of flour on it and let it rest under a dishcloth for 20 minutes at warm temperature (close
to the heater or close to a warm oven).
When your
dough is rested, put some flour on your worktop and take a third of the dough.
Roll it to form a long and thin shape. Make it a bit longer than the length of
the cake pan that you will use for the baking.
With the
2/3 left, form 2 other long shapes in the same way.
Then,
directly into the cake pan (I find it
easier), form a braid with the 3
long shapes. Turn the edges under the braid to make it nicer!
 |
| Before |
Let it rise for 30 minutes at 60°C into your oven.
 |
| After |
When your brioche is well risen, spread some milk mixed with sugar on it. Your brioche will get a nice color then. Sprinkle some pearl sugar on it if you have some :)
COOKING
20 minutes
at 180°C and some patience to let the brioche cool down into the cake pan
before tasting it, so hard, I know :D
TIPS AND TRICKS
When you
form the long shapes, make sure to have enough flour on your hands and your
worktop.
To make the
brioche rise: if you got an old oven which doesn’t heat under 150°C, as I do (boo hoo!), no problem! Preheat the oven
a bit before and make the brioche rise into your oven turned off and slightly
cooled down, no harm no foul ;)
SERVING SUGGESTIONS
Well well,
for me, it was some slices with a bit of homemade chocolate spread! Besides,
I’m getting better with the flavors balance, I will let you know ;)
Otherwise, the classic jam still works ;) You should try the fresh cheese & raspberry jam combination, I love it!
And if you
can wait a bit before eating the entire brioche, think to make a delicious softand crusty French brioche!
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