Wednesday, July 14

Happy Bastille Day - voila! Here is your brioche!

Oh la la....

You might have noticed I have a little button there on the right saying the 10 food things I want to do in 2010 - well my friends, THIS is one of them.  I love brioche but always had a feeling it was full of butter because it was so rich and well... buttery (bit of a giveaway huh?) but that doesn't stop me from wanting it, smothered with... yes more butter.

To my delight there wasn't as much butter as I expected, so not as guilty-a-pleasure as I first thought.   Like the good old french baguette reminds me of my first time in Paris, brioche reminds me of my time in Brittany and seeing Mont St Michel for the first time.  Breath-taking, and a must-see on anyone's itinerary to France.  I stopped into a little bakery on Mont St Michel and grabbed myself a whole brioche to myself - I had not had breakfast and was starving.. it was an experience I will never forget.  Amazing place with an amazing discovery.

This takes a little while to make, but the outcome is worth it, but if you need instant french gratification today on Bastille day try the french baguettes - I've made two batches already this week!  Have with Navarin of lamb or Le Pork Roast?
1 1/2 cups plain flour
1/2 teaspoon salt
6 tbsp butter, at room temperature
2 tbsp caster sugar
2 large eggs, at room temperature
1 1/2 tsp yeast

In a mixing bowl add 1 cup of the flour, yeast, sugar and salt.
 Start your machine kneading or by hand in your butter a little at a time, and eggs. (In the kitchen aid this takes about 2-3 minutes)  Gradually add in the last of the flour and knead until soft and smooth (about a further 1-2 minutes)

Cover your bowl with clingfilm and allow to rise for about 2 hours, until it doubles in size.

Then take your dough out of the bowl, and wrap in the cling film.  Put in the refrigerator overnight or at least 2 hours.

Preheat oven to 190 degrees c

Take out of the film and knead into 3 even-ish logs about 30cm long. 

Plait your dough and then place in a greased loaf tin.  Cover with film and allow to rise for another 2 hours.

Brush with egg glaze - (1 egg yolk + 1tbsp milk)
Place in oven and after 8 minutes, turn oven down to 150 degrees.  Bake for further 15 minutes until golden brown on top.
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3 lovely comments:

PinkPatentMaryJanes on July 14, 2010 at 12:04 PM said... [Reply to this amazing comment]

Oh, I need to make this. Oui, Oui, OUI!

Lorraine @NotQuiteNigella on July 14, 2010 at 2:56 PM said... [Reply to this amazing comment]

Lovely brioche there! Next you'l be conquering puff pastry! ;) I hope you get better soon :)

Sarah @ For the Love of Food on July 15, 2010 at 9:23 AM said... [Reply to this amazing comment]

You're so clever making brioche! I'm surprised there is such a small amount of butter I thought there'd be a whole block.


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