Thursday, June 9, 2011

One Hour Brioche

     Am passionate about baking , bread actually. However, it is a rather difficult task without a stand mixer,isn't it?
I've been looking for a Brioche recipe that doesn't require a stand mixer...and Cooks Illustrated  saved me :)
So let's get baking...


1 envelope (about 2½ teaspoons) active dry yeast
½ cup warm milk (about 110 degrees)
2 1/2 cups unbleached all-purpose flour
6 tablespoons unsalted butter, cut into
6 pieces
1 ts Vanilla extract
3 tablespoons sugar
½ teaspoon salt
2 large eggs + 1 extra egg for brushing.


1. In small bowl, whisk yeast into milk, then stir in 1 cup of flour. Cover with plastic wrap and set aside.
2. Put butter, sugar, and salt in workbowl of food processor fitted with metal blade. Pulse at
1-second intervals, scraping sides of bowl several times, until mixture is soft and smooth. Add eggs, one at a time, and process after each addition until fully incorporated (even though mixture may look curdled). Add remaining 1¼ cups flour and yeast mixture from step 1, scraping sides of workbowl with rubber spatula. Pulse at 1-second intervals to form soft, smooth dough. Then process continuously for 15 seconds.
3. Turn dough (sticky at this point) out onto generously floured work surface and knead until smooth and elastic.

4. Grease your muffin pan and form your dough into about 6 balls and another smaller 6 ones.
5. Place your balls as in the picture in your muffin pan.

6. let them rise for at least 1 hour.

7. preheat your oven to 180 degree, brush them with egg wash  ...bake them for about 18 minutes.

Buon Appetito !!

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