Brioche
Brioche
Cooking Mode:
Steam & Combi
Steam:
25% Max
Equipment
- Stand Mixer
- Bread Tin
- Scales
- Pastry Brush
Ingredients
Ingredients- 350 gm Plain Flour
- 10gm Salt
- 15gm Dried Yeast
- 30gm Caster Sugar
- 70gm Water
- 4 Whole Eggs
- 190gm Soft Salted Butter
METHOD
Place dry ingredients in mixer with a dough hook, add water and begin to mix
Mix on a slow speed, continue mixing and add 1 egg at a time mixing after each addition until the egg is well incorporated Once the eggs are well mixed increase the speed slightly and add the butter a little at a time mixing well after each addition Scrape down the sides of the bowl to ensure the butter is all mixed in
Cover the bowl with cling film and place into the preheated steam oven and prove @ 40 degrees for 25 mins
Remove dough from bowl with a spatula directly into tin and brush with milk
Place back in oven and prove again 40 degrees for 25 mins
Then bake on Combi Mode 190 degrees for 18 mins
Mix on a slow speed, continue mixing and add 1 egg at a time mixing after each addition until the egg is well incorporated Once the eggs are well mixed increase the speed slightly and add the butter a little at a time mixing well after each addition Scrape down the sides of the bowl to ensure the butter is all mixed in
Cover the bowl with cling film and place into the preheated steam oven and prove @ 40 degrees for 25 mins
Remove dough from bowl with a spatula directly into tin and brush with milk
Place back in oven and prove again 40 degrees for 25 mins
Then bake on Combi Mode 190 degrees for 18 mins
HINTS & TIPS
Make sure to put the dough straight into the tin from the bowl once it’s proved, it’s way to sticky to handle – Ensure the water tank in the oven is full
If you have remaining brioche it’s the best for French toast or bread and butter pudding
If you have remaining brioche it’s the best for French toast or bread and butter pudding
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