Brioche (brioche, brioche) - French fondants of small size. In the old days, such buns were used with a variety of dishes. And now they are served with tea, used instead of bread or as a basis for burgers. There are a lot of recipes for “Brioche” buns, but here the most interesting ones are.
Brioche buns - general principles of cooking
Initially, the dough for the Brioche buns had to be kneaded in advance, kept in the refrigerator for 12-15 hours, then taken out into the heat and allowed to come to the yeast. In principle, this technology can be used now, but even the French are increasingly using simplified methods. The dough is kneaded in milk in a sponge or straight way.
What else do they put into it:
• eggs;
• butter;
• granulated sugar;
• honey;
• flour.
Often all kinds of spices are added to the dough: cardamom, ground cinnamon, saffron. For a variety of flavors using sesame, dried fruit, various sweet fillings. Traditionally brioche is made in the form of balls or flagella twisted in a spiral, that is, roses. Sometimes flagella are made with filling, below there is a recipe with chocolate. Lay products close, but not close to each other. After lifting, they must join, stick together, become a single textured canvas.
Baking is best done in the oven. After the brioches rise, they need to be smeared with a whipped yolk, you can add a little milk to it. Buns are small, readiness is determined by a ruddy crust. Brioches are usually baked at 180 degrees. But, if your oven is weak, then you can raise the temperature to 200.
Brioche buns with raisins
One of the classic French recipes for Brioche buns. If you wish, you can knead it in the evening, let it rest in the fridge for a night, then take it out into the heat, let it go and make buns.
Ingredients
• 4.5 cups of wheat. flour;
• 2 tsp. fast dry yeast;
• 100 gr. sugar sand;
• a glass of whole cow milk;
• two eggs; • one yolk for lubricating brioche
• vanilla bag;
• a slightly incomplete glass of raisins;
• 150 grams of oil;
• salt (about 0.6 tsp.).
Cooking
1. Brioche oil is better not to melt, but soften, in this case it will be better. Therefore, we get it in advance, keep it warm. As an option - use a microwave oven, or rather a program to defrost food.
2. Combine preheated whole milk with eggs, whisk with a whisk until smooth, add two spoons of quick yeast, mix. Next, we introduce granulated sugar, pour in salt, continue stirring, add flour and raisins with vanilla.
3. Making soft, smooth, elastic dough. At the end of the hand periodically grease with vegetable oil.
4. Remove the dough for brioche into heat. There it should rise well at least once, and preferably two.
5. As soon as the dough has reached the desired state. We take out and divide into small pieces, brioche with raisins can be made by 50-60 g, they will look very nice. We roll the balls, unfold at a distance of 1 cm from each other.
6. Cover the pan with something light, such as a sheet of baking paper. Leave the buns fit.
7. After 30-40 minutes, we grease with an egg, send brioche with raisins to the oven.
Honey Brioche Buns
Another wonderful recipe for pastry for small French buns. They can also be cooked with raisins or add other dried fruits, nuts.
Ingredients
• 800 grams of flour;
• 70 g of sugar;
• 2 tbsp. l honey;
• 250 ml of milk (fat content is not less than 2.5);
• 200 g butter;
• three eggs and one yolk (for lubrication);
• 30 grams of fresh yeast;
• vanilla.
Cooking
1. Since the yeast is used fresh, they need to be well dissolved in warm milk, you can leave for ten minutes.
2. Beat the eggs, pour the granulated sugar to them in a bowl. After a couple of minutes, add a teaspoon of salt, then softened butter and honey. If it is thick, then it is better to melt it.
3. Mix the milk mixture with the second mass, add vanillin and add flour in portions. 4. Knead the dough, optionally enter a little raisins or other additives.
5. Remove the dough for French fritters to heat, let go one full time, it's about two hours, then leave another thirty minutes.
6. Divide the mass into small pieces, form buns and let them rise, lubricate with fresh yolk and bake.
Brioche buns with cinnamon (curls)
In general, this method can make buns from any dough. But, for example, knead the French muffin on milk powder.
Ingredients
• 300 ml of water;
• 2.5 Art. l dry milk;
• 25 g fresh yeast;
• 0.14 kg of oil;
• 0.08 kg of sugar in the dough;
• three eggs;
• flour, vanilla;
• 1 tbsp. l cinnamon;
• 120-150 g of sugar for processing.
Cooking
1. Mix sugar and powdered milk so that when diluted there are no lumps, add water about 45 degrees, stir in a spoon and add yeast.
2. Beat two eggs and softened butter, add salt to the dough, pour an incomplete teaspoon, continue stirring, combine with a warm yeast mass.
3. Add vanilla with flour, make a soft, slightly flowing dough, which will slowly crawl on the table. Cover, remove for at least two hours.
4. As soon as the dough rises well, you need to “set it down”. Now you can do the preparation of additional ingredients. Mix sugar with cinnamon, whisk the egg separately in a bowl until crema.
5. We extend the dough into pieces of 100-120 grams. We roll each into a flagellum, about a centimeter thick. Brush all flagella with a brush and sprinkle with a mixture of sugar and crisc. We turn to the other side, we repeat. You can ride on the table to collect that crumbled.
6. We twist snails. Transfer to a baking sheet, give rise, then grease with beaten egg, which is left in the bowl. We send brioche bake.
Brioche Buns with Sesame
One of the most popular options for buns "Brioche". These balls are not sweet, they can replace bread, be used for burgers, various snacks. Buns can be put together, but more often they are baked separately, one piece at a time, they beautifully browned on all sides. Ingredients
• 380-390 g of flour;
• 70 ml of milk;
• 3 eggs;
• 40 grams of sugar;
• 7 g yeast;
• 10 g of salt;
• 90 g of oil;
• yolk, sesame.
Cooking
1. Heat the oil to melt. Mix eggs with sugar and salt, shake well, then combine with butter.
2. Dissolve the yeast in warm milk, in this recipe they are dry. Pour into the total mass. Leave for about five minutes, then add flour. Knead the usual soft dough.
3. Remove the mass for a couple of hours, let it rise well.
4. Divide the dough into pieces of 100-120 grams, if the buns are used for burgers. If a substitute is made to bread or balls for other snacks. That size is changed in any direction.
5. We spread on a baking sheet, leaving a space between the products not less than five centimeters. Give the balls in a warm room.
6. Lubricate with yolk or whole beaten egg, sprinkle with sesame seeds and set to bake. By the way, it is possible to use not only light, but also dark sesame for brioche. It will be very beautiful.
Paris Brioche Buns with Cherries
According to this principle, you can make buns with other fillings. One piece will need only one berry or a little marmalade, some dry fruit. Also, the Parisian brioche differ form.
Ingredients
• 250 grams of flour;
• 8 cherry berries;
• 3 eggs;
• 20 g yeast (pressed);
• 60 grams of oil;
• 2 tbsp. l Sahara;
• 2 spoons of milk.
Cooking
1. Mix fresh yeast with granulated sugar, grind and add milk, salt and add melted but cooled oil. Mix well, fill the dough with flour. After thorough mixing, we remove it in a warm place.
2. Let the French pastry about 2.5-3 hours.
3. Divide the dough into eight pieces, then pinch a small ball from each of them, a little more cherry in size.
4. We transfer the rounded loafs to the baking tray, in each we make a hole, shove the cherry and cover it with the previously torn ball of dough.
5. We give the Parisian bread to rise. Then grease with yolk, put in the oven, bake until golden brown.
Brioche Buns with Chocolate
Option just wonderful brioche. For this muffin is best to use chocolate droplets or balls (dropsa). But if they are not, then chop the tiles into small pieces.
Ingredients
• 250 ml of milk;
• half a kilo of flour;
• 80 grams of melted butter;
• 80 grams of sugar;
• egg plus yolk;
• 8 g yeast;
• chocolate.
Cooking
1. Knead the dough in the simplest way: combine the warm milk and powdered yeast, let stand for a minute, mix the egg with sugar and butter. Enter the yeast mixture, half a teaspoon of salt. Mix everything thoroughly, knead with flour.
2. Give the dough to stand for about three hours.
3. We divide the mass into pieces of 100-150 grams. Roll out the flagellum first, then flatten it into a ribbon. You can do it with a rolling pin.
4. Put pieces of chocolate on each ribbon, pinch the edges, it should make a sausage with a filling. Twisted in a spiral, but not very tight.
5. We put the brioche on a baking sheet, give up, grease and bake in the oven.
Brioche Buns - Tips and Tricks
• Many people do not like to feel sugar or cinnamon on their hands, palms begin to itch, itch. In this case, it is recommended to wear thin latex gloves when cutting dough.
• If there are drafts in the room, rolls during proofing on the baking sheet are better covered. Better still use in-depth pans.
• Be careful about buying cinnamon, very often cassia of Chinese origin is sold instead. It does not have such a pleasant aroma, similar to the original, is not so useful for the body, does not contribute to weight loss, healing, rejuvenation.
