The brioche turned out loverly. I ended up with three pieces I had shaped that were too small for the mold. I took the three of them and placed them in the larger pan; I was very pleased with the result. I like it especially because you can bake it all at once, but it splits evenly among multiple people and becomes a nice time saver if you don't have enough brioche pans.
On to the recipe! This one came from my favorite bakery in Boston, Flour. Admittedly, I haven't been to a ton of bakeries there, but I know from their food that I would be hard-pressed to find one I liked more. Plus, the atmosphere was a nice retreat from the chilly winter. They are publishing a cookbook eventually, and I can't wait to get it. If anyone wants to buy me a present... ;)
---
2 1/2 cups high-gluten flour
2 1/2 cups all-purpose flour
1-ounce yeast
1/3 cup plus 2 tablespoons sugar
1 tablespoon salt
1/2 cup ice water
5 eggs
11 ounces butter, softened
In a large bowl of a stand mixer, combine all the ingredients except for the butter, and beat on low with dough hook for 10 minutes. Add the softened butter and knead for another 20 minutes until dough slaps on the side of the bowl.
Place in a container and cover well. Proof in refrigerator for at least 6 hours.
Shape, cover, proof for several hours at warm room temperature.
Preheat oven to 350 degrees F. Egg wash and bake in preheated oven for 15 to 20 minutes, or until golden brown. (Brioche is done when interior temperature reaches 200 degrees F.)
4 comments:
Cute! You ate them all by yourself?!
so cute! I wish I had more time to bake :) I just might have to try these
mmmmm brioche
@Karaku
Some I gave away, but I ate most of them. They were tasty! Can't go wrong with jam and brioche.
Post a Comment