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Brioche Bread With Butter & Egg Yolk Recipe

Brioche Bread with Butter & Egg Yolk Recipe
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Serving : 12
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Prepare the ingredients before making Brioche Bread with Butter & Egg Yolk in your home. Then, follow these steps below to serve Brioche Bread with Butter & Egg Yolk for your family or friends.

Ingredients: Brioche Bread with Butter & Egg Yolk

  • 125 grams Bread flour
  • 125 grams All purpose flour
  • 30 grams Sugar
  • 20 grams Trehalose
  • 3 Egg yolk
  • 80 grams Unsalted butter
  • 30 ml Heavy cream
  • 1 enough to make 160 ml when combined with egg yolk and cream Water
  • 4 grams Salt
  • 4 grams Instant dry yeast
  • 1 to glaze Beaten egg

How to Make Brioche Bread with Butter & Egg Yolk

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Brioche Bread with Butter & Egg Yolk in your home by yourself.

    Step 1
  • Beat the egg yolk well and mix with the cream and water.
  • Step 2
  • Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions.
  • Step 3
  • Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes.
  • Step 4
  • Leave everything in the bread maker until it's finished proofing.
  • Step 5
  • Once proofed, take out the dough, and punch it down to get rid of the gas. Use a scraper to divide the dough into 12, moulding them into rounds. Each round should weigh around 45 g.
  • Step 6
  • The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it. Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes.
  • Step 7
  • Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls. Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling.
  • Step 8
  • Make the lump quite narrow and put the dough into aluminium cups. Push the lump down gently to flatten a little. The butter will begin to melt here, so do this step as quickly as possible.
  • Step 9
  • Proof for a second time in the oven for 35 - 45 minutes at 35℃. When the dough has expanded 1.5x the original size it's ready. The picture shows the dough after the second proofing.
  • Step 10
  • Once proved, preheat the oven to 200℃. whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg.
  • Step 11
  • Bake for 12 minutes at 200℃. Please adjust the cooking time according to your oven. Once a nice golden colour, they're ready.
  • Step 12
  • This is how they look inside when baked. The inside is really chewy, and a nice yellow color, and the smell is fantastic.
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