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Brioche bread

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Brioche bread


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Tempo de preparo

10 hour(s)


2 servings

Douglas Nascimento

  • Ingredients
  • Recipe
  • Wheat flour500 g
  • Eggs5 unit(s)
  • Milk70 g
  • Salt15 g
  • Sugar60 g
  • Organic Dry Yeast5 g
  • Butter200 g
  • Gem1 unit(s)
  • Water1 tablespoon
  • Pinch of salt1 unit(s)
  1. Start by placing the eggs, the milk, the sugar, the salt, the yeast in the bowl of the mixer, mix very well with a fouet.
  2. Put the flour, and with the mixer hook itself, mix everything, then fit the hook in the mixer and beat on low speed for 10 minutes.
  3. With the dough very smooth and with the help of a spatula scrape the sides so that no piece of dry dough remains.
  4. Turn the mixer on medium to low speed and put the butter cubes in the mixer.
  5. When the dough looks liquid, it is good for fermentation. Cover it with a lid or cloth.
  6. Add your dough in a bowl and leave it for at least 6 hours in the fridge, it is advisable to make it overnight. Remembering the bowl always covered so the dough doesn't dry out.
  7. When you take it out of the fridge and touch it you will see that it is a little hard, this is because of the butter we add to the dough.
  8. Pass a lot of flour on a countertop and place it, pressing gently to remove some of the air. Separate the dough in two.
  9. Take a piece of the dough and divide it into two again and divide the two pieces into four.
  10. Make small balls with the 8 pieces and place them on the baking sheet, do this until you complete your baking sheet with the rest of the dough. Do the same with the other piece of dough if you want 2 loaves, if you don't want you can store in the freezer for 2 months.
  11. Cover with a wet cloth and leave to ferment for 2 to 3 hours.
  12. At the end of the fermentation, mix the yolk with the salt and water, pass very gently on the breads.
  13. And bake in a preheated oven at 180 degrees for 30 minutes.
  14. Wait 10 minutes before cutting.

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