A classic of the French tradition, pan brioche is a preparation that will give you a lot of satisfaction because you can accompany it or stuff it with sweet or savory ingredients
Do you have in mind that taste half sweet, half salty, that soft and soft consistency and that golden and fragrant crust? If you already have watering in your mouth then you have understood that we are talking about the pan brioche, that wonderful leavened, almost neutral taste, perfect to taste smooth or stuffed, because it goes well with both sweet and savory flavors. A real passe-partout for breakfast, a snack or to make a good impression at the beginning of a dinner …. or at the end.
The French origin
The brioche bread was born in France even in the Middle Ages, but it is in 1700 with the Queen Marie Antoinette that has become very famous among the French aristocrats, lovers of good things and butter above all! The success of this bread undoubtedly lies in the versatility with which you can combine: creams or jams, but also mousses of vegetables or cured meats, salmon and paté.
Few ingredients so much dedication
Pan brioche is for real enthusiasts, for those who like to get their hands in the dough, for those who quiver when they see the dough grow and change slowly under their own eyes, waiting for the right moment to taste it. An accurate and meticulous work, which requires a lot of time and little haste. The ingredients are only flour, baking powder, eggs and butter, but the final result depends above all on the care with which we dedicated ourselves to the work!
The brioche recipe
Ingredients
250 g flour 0, 25 ml milk, 1 cube fresh brewer's yeast, 1 pinch of salt, 30 g sugar, 3 eggs plus one egg yolk, 150 g butter, 1 tablespoon of water soup.
Method
Melt the beer yeast cube in the warm milk and then transfer it to a large bowl in which you have poured the flour and sugar. Start mixing and then add the salt and eggs, one at a time. Continue to stir for about 10 minutes, until the dough is elastic and homogeneous. At this point add the butter, stir again and place the dough in a pan that you will cover with a tea towel. Leave to rise for 3 hours. Then take the dough, roll it out with a rolling pin and then fold it on itself into 3 parts. Restore it and fold it perpendicular to the previous direction. Let it rise again for 8 hours. Now you are ready to choose the shape to give to your leavened and to decide to stuff it or leave it smooth. Once placed in the pan or on the baking tray, brush it with the beaten egg yolk with a tablespoon of water and then bake at 180 degrees for 25-30 minutes. When ready, you will be spoiled for choice if you want to accompany it with a mousse or a lemon jam, fill it with chantilly cream, figs and pumpkin.
In the tutorial, discover some more ideas for your brioche
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