BEST BRIOCHE recipe from Le Cordon Bleu - Cách làm bánh mì hoa cúc
Hello everyone, today we're gonna make a French brioche.
Classic French brioche is normally described as a golden and light bread that is so rich and so delicate with such a wonderful buttery taste.
I was actually not very interested in this bread as I was always afraid that it could be too rich for me
due to the large amount of butter in the dough, which can go up to 65 % of the total amount of flour.
But then I realized that I was totally wrong
and that time was when I tried the Brioche that was made in my baking class in Le Cordon Bleu Paris
The flavour was so amazing that I even couldn't imagine that it can be made at home.
and now, brioche is one of the most favorite breads in my kitchen
the bread is so nice itself that it can be eaten just plain
but today I'm gonna show you a little bit more interesting version of Brioche
with some almonds and honey and lemon glaze on top
So these are the ingredients for Brioche
as you can see, they are all very simple and classic
just flour, eggs and butter, and no milk or water is needed
first, add into your mixing bowl the bread flour, sugar and salt, and mix well
then add the instant yeast and mix everything well again
make a well in the middle of the flour mixture then add in all of the eggs
and to have some more flavors, I use some bergamot extract together with vanilla
this combination gives the bread a both sweet and tangy flavor, which is both elegant and sexy at the same time
start beating at low speed for 3 - 4 minutes until all of the ingredients are incorporated and gather into one ball of dough
you may ask if we can knead the dough by hand. The answer is yes but I don't recommend it.
brioche dough is quite wet and sticky, which is very hard to be handled
and there's also another reason but I will explain it later in the next stage when we add in the butter
so when all of the ingredients are incorporated, we can raise the speed to medium
and continue kneading for 5 - 7 minutes depending on the power of your mixer
we want the dough to turn into a smooth dough, which is quite elastic and can pull away from the side of the bowl like this
also, the temperature inside the dough should be between 26 and 27 degrees Celsius
and this is the moment when we can start to add in the butter
add all of the butter into the bowl
and note that the butter has been softened but not melted
knead at low speed, you may want to use a spatula or a spoon to scrape the side of the bowl and help the butter to be incorporated in the dough
so this is the other reason why it's not recommended to knead brioche dough by hand
due to the large amount of butter, the dough can be very wet and messy to be handled by hands
also, the heat from your hands may make the butter melted, which will weaken and harm the gluten strands in the dough
when the butter is all incorporated into the dough, we can raise the speed to medium and continue kneading for about 3 - 5 minutes
we stop kneading right when the dough appears to have a smooth and shiny surface as shown in the video
and note that don't knead the dough too much because it will create a lot of difficulties for us when we shape the dough later on
wrap the dough in a piece or parchment paper
then let it rest at room temperature, which is between 18 and 22 or 23 degrees Celsius for about 30 minutes
then put the dough into the fridge for the first proof at 2 to 4 degrees Celsius. This proofing should take between 12 and 14 hours
and after 12 hours, we can take the dough out of the fridge
as we can see on the video, the dough has risen a little bit but since there's a lot of butter inside, it's very firm now
to prepare for the shaping stage, we scale and divide the dough into 3 pieces
then cover all of them with plastic wrap and put them back into the fridge
let them relax there for another 20 minutes
before shaping the dough, cover your hands with some flour, this helps to prevent the dough stick to your hands
then shape the dough into a log and roll it into a long stick, which is about 35 - 40 cm long
one important note here is that we don't want the butter to melt while we are shaping the dough, so try to do as quickly as possible
also, the room temperature should be below 24 degrees Celsius because otherwise the butter in the dough will melt very fast
if the butter melts and the dough sticks to our hands
we can cover the dough with plastic wrap and put it back to the fridge
meanwhile, we can continue to work on the next piece of dough
so we do the same with all three pieces of dough
and when we finish, come back to the first piece and roll it into a longer stick, which is about 60 cm long.
this way of shaping gives the dough some time to relax in between, so that it will not shrink when we roll
this also explains why we should not knead the dough too much
because in that case, the gluten will be very strong and elastic and it will be very difficult for us to roll the dough here
so when all of the dough is ready, we can start to braid them
the technique is very simple here
first I take the left one, then I put it into the middle
then I take the right one, put it into the middle of the other two, and repeat with the left and the right
Put the braid onto a baking sheet and connect the two ends of the braid to have a closed circle
the dough might not look perfectly smooth, particularly at the point where the two ends of the braid meet
however, this is not a problem because anyway the topping with almonds will help to hide it away
so for the second rise, I use a large box to cover the bread so that the surface of the bread will not get dry
then I let the dough proof until it's doubled in size
the temperature for proofing should be between 20 and 24 degrees and shouldn't be hotter because otherwise the butter will melt
when the 2nd proof has already finished, we preheat the oven to 170 degrees Celcius
gently apply the egg wash (1 beaten egg) onto the brioche and then put some almonds on top
bake the Brioche at 170 degrees Celcius in about 20 minutes then at 160 degrees in 10 - 15 minutes
until the bread is golden brown and your kitchen is full of the wonderful buttery smell
if the bread turns dark too fast, you can cover it with a piece of aluminium foil like I do in the video
when the bread is done, take it out of the oven and let it cool down on a rack
meanwhile, we prepare the icing glaze by mixing all of the ingredients including icing sugar (it should be 1/3 cup, my typo above) honey and lemon juice in a bowl
when the brioche has cooled down, use a spoon to pour the honey and lemon glaze over it
this brioche is best to enjoy on the day it is baked
however, you can wrap it with plastic wrap and eat it during 2 days
If you cannot eat all of them in 2 days and it gets dry, don't throw it away because it will be a perfect ingredient for the pudding bread
--- English instructions with subtitles (CC) -- In this video, I'm sharing the Brioche recipe that I got from my French baking class at Le Cordon Bleu Paris. It's definitely the best Brioche that I've tasted. The almonds and honey lemon glaze make the bread taste even more amazing. Below is the list of ingredients A. For the dough 250 gr (2 cups) bread flour - sifted 30 gr (2 Tbsp) caster sugar 5 gr (1 tsp) salt 5 gr (1.5 tsp) dry instant yeast 125 gr (1 stick + 1 tbsp) unsalted butter - soft and cool 150 gr (3 Medium size) eggs 1/4 tsp bergamot flavor and 1/4 tsp vanilla extract (optional) 1 egg lightly beaten for egg-wash (can substitute with water) B. For the topping and glaze 40 - 50 gr (2/3 cup) sliced almonds 45 gr (1/3 cup) icing (powdered) sugar 10 ml (2 tsp) honey 10 ml (2 tsp) lemon juice ---------- Video có phụ đề tiếng Việt, mời các bạn ấn CC để xem phụ đề. Công thức chi tiết và các lưu ý để thành công được đăng tại www.savourydays.com