Happy World Bread Day!
Always at the last minute! Only on Sunday I decided on a recipe for this years World Bread Day. It had to be something special, though. Rich and buttery Brioche sounds worthy of World Bread Day, doesn’t it? And I mean for this occasion it has to be really rich and really buttery – simply the best for World Bread Day!
So I picked a recipe that calls for loads of butter. The butter turns the dough into a soft, sticky mess. Handling this dough brought me to the brink of a nervous breakdown! Even so I managed to shaped half of the dough into croissants, even filled them with apricot marmalade. The rest I shaped into petites brioches à tête, you know the classic ones with the little knot on top.
The recipe is really tricky, but at the end I was rewarded with the richest, butteriest and fluffiest brioche I’ve ever baked. Will I do it again? Probably not, but you are welcome to try it, if you love challenges and have nerves of steel.
makes: about 12 brioches
Tricky recipe but makes very rich, buttery and fluffy Brioches.
- 175 g butter
- 20 g milk
- 9 g fesh yeast
- 275 g flour
- 3 eggs (L)
- 40 g sugar
- 8 g salt
- Take out the butter from the fridge and cut into small pieces and place in a small bowl. Let the butter come up to room temperature while mixing the rest of the ingredients. If it’s warm in your kitchen put back in the fridge.
- Add the sugar, 2 1/2 eggs (from fridge – keep rest of the egg for eggwash), milk (from fridge) and yeast to the bowl of a stand mixer. Whisk everything together until incorporated.
- Add the salt and flour to the mixing bowl. Using the dough hook attachment, mix the dough on lowest setting for 4 minutes until all the flour is hydrated and everything is incorporated.
- Let the dough rest 10 minutes, covered.
- Mix another 4 minutes on lowest setting.
- Turn the mixer up to speed 1 and start adding the butter one piece at a time right where the dough hook meets the dough mass. Wait to add the next piece until the previous one is fully incorporated and continue until all the butter is worked into the dough. Total mixing time for this step could take up to 15 minutes.
- Once the butter is added, transfer the dough to a bowl and let ferment for 3 hours at room temperature.
- After the 3 hours fermenting stretch and fold the dough then transfer the dough to fridge at least 12 hours.
- Prepare a full sized baking sheet and another half sheet by lining them with parchment paper.
- Roll the dough into a round, 1 cm thick.
- Shape Croissants or/and petites brioches à tête.
- Brush with eggwash (1/2 egg mixed with 1 ts milk) and let rise for about 1 hour.
- Preheat oven to 180°C fan.
- Bake in the middle of the oven for 15 minutes.
- Enjoy lukewarm!
Now I’m curious what you baked for this World Bread Day!