Do you want to start making brioche? It's a good thing! To help you with this not-so-simple recipe, Chef Eric Kayser offers you to follow his recipe step by step and in video, for a maximum of understanding.
This recipe is not recommended for beginner bakers, but once the buns are out of the oven, you will quickly forget the length and difficulty of the recipe!
A recipe that can be discovered in video, below :
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Eric Kayser's brioche recipe
Ingredients:
For each type of brioche, the basic recipe is as follows:
500g of strong flour (+ a little to flourish)
250g of butter
75g of natural leaven
30g of fresh yeast
10g of salt
80g of caster sugar
6 eggs for the dough + 1 egg for the gilding
Vanilla pods
For the variations, count about 50g of pink pralines or 50g of granulated sugar according to your taste
Utensils:
Electric mixer
Brioche molds (large or small)
Pastry cutter
Brush
Scissors
Horn
Thermometer
Times:
Kneading: about 20 minutes
1st growth: 2 to 3 hours in the open air
1st growth: 2 to 3 hours in the refrigerator
Resting: 30 minutes
Second growth: about 2 hours
Baking Large Buns: 30 minutes at 180°C
Small buns: 18 minutes at 180°C
Preparation :
Put the flour in the mixer. Add the salt. Then turn the mixer.
Add the sugar. And the natural leaven if you have it. Add 5 eggs and reserve the latter. Now add the yeast.
You won't be able to add the butter until the brioche dough has lifted off the bottom of the bowl.
Now add the remaining 6th egg. It takes about 15 minutes of kneading. The brioche dough must be kneaded well.
During this time, knead the butter to soften it and add it little by little. It must be completely absorbed by the dough.
Once the mixture is homogeneous, scrape the bottom of your bowl with your horn. Put the mixer on minimum speed and add the vanilla beans that you have extracted from the pod.
At the end, your dough should be soft and beautiful. If you want to see if a brioche dough is good, you can cut a small piece and form a nice ball between your hands. If it is smooth, clean and neat. This means that the brioche dough is well kneaded.
Flour the bowl, fold the dough over and let it rest for 2 to 3 hours outside. Then, 2 to 3 hours in the refrigerator.
Turn your dough upside down on the floured work surface. Divide it into 250g portions for large buns. Or 60g for small buns.
Pre-shape your buns into balls. Be careful to put flour on your work surface and your hands, because butter can make them sticky. Flatten the dough gently. Bring all the pieces in the middle. Let it rest for 30 minutes under a cloth if it is dry.
Flour again.
For the small buns with pink chocolates: flatten them gently and incorporate the chocolates in the center. With your thumb in the middle, shape them into small balls. Your balls should be perfectly round with a single seam underneath.
For the small granulated buns: flatten them gently and with your thumb in the middle, shape them into small balls. Your balls should be perfectly round with a single seam underneath.
Place them in unglazed molds or on parchment paper, being careful to leave space between the buns.
For large buns, if you have molds, it is better. Take a little oil or melted butter to grease your entire mold. For the shaping, the gesture is always the same: flatten your ball gently and with your thumb in the middle, shape it definitely. It should be perfectly round with a single seam underneath. Once you have a single seam, you take your ball and put it in your mold. Flatten it out to even it out so it grows evenly.
Let them grow out for at least 2 hours after covering them with a tea towel.
Beat an egg and brown your buns. With a pair of scissors, make a cross over the buns to let the gas escape.
Sprinkle your buns with large sugar cubes or pink pralines.
Bake the large bun for 30 minutes at 180°C. And the small buns for 18 minutes at 180°C.
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
Official website
www.maison-kayser.com
