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Brioche

March 30, 2011

For my first post I would like to introduce you to a classical recipe from my childhood.

In best Marcel Proust style its buttery perfume reminds me unmistakeably of running in the kitchen with the aroma of this airy, mellow bread feeling the air.There is so much pleasure associated to a homemade Brioche. Taking a bite of the first slice invites you the the second slice !

Homemade brioche

Homemade brioche

I often try recipes I find on different blogs and sites. Like Marmiton – one of my favourite source of culinary inspiration – or different blogs. But this one I got from my father.
My parents are actually paying us a visit at the Lovefarm and a few days ago my father began talking about his Brioche (meaning a top belly in French it can easily be misunderstood).So here he went….baking in my kitchen for the greatest pleasure of the family. The Brioche has to be prepared over 2 days.

Ingredients

  • 250 gr all-purpose flour
  • 3 eggs
  • 125 gr butter
  • 2 tbsp sugar
  • 3 teaspoons milk (whole or half)
  • 1 teaspoon salt
  • 1 dose dry baker yeast (or 1 tbsp)
Steps

Day 1

  • Combine the flour, the salt and the sugar in a mixing bowl and add the eggs,  Stirring them one at a time.
  • Warm up the milk a bit and stir in the yeast.
  • Pour the milk in the mixing bowl with the flour. Stir.
  • Smelt the butter and pour in the mixing bowl. Stir
  • Put the bowl in the fridge for the night.

Day 2

  • Pour the dough on a lightly floured board and knead a couple of minutes.
  • Form a rectangle with the dough about 2 cm thick.
  • Fold the lower end ovf the rectangle over the middle.
  • Do the same with the upper end of the rectangle
  • Repeat the 3 last steps 5 or 6 times.
  • Make a rectangle about 10 cm wide and 1 cm thick and cut it in 2.5 cm wide “ribbons”.
  • Roll the ribbons and put them in a greased recantgular mold
  • Preheat the oven at 250 c / 480 f
  • Brush the brioche with milk and come into the oven
  • Lower the temperature to 200 c / 390 f and bake 5 to 10 min.
  • Unmold and let cool on a rack.
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