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78
Brioche
Yields: 8 Brioches
Ingredients for dough
15.2 oz. bread flour (approx.,
2 3/4 cups plus 3 tablespoons)
1 1/2 teaspoon osmotolerant yeast
2 tablespoons plus 1 1/4 teaspoon
sugar
3/4 teaspoon salt
1/4 cup water
4 large eggs
19 tablespoons butter
Ingredients for egg wash
1 egg whisked
Pinch of salt
1/2 teaspoon milk
Method
Cut butter into ½ inch pieces and place
o
n a plate. Let butter sit at room
temperature until softened. In the bowl
of a stand mixer, add flour, yeast, sugar
and salt. Whisk to combine. Make sure
yeast and salt do not come into direct
contact.
With the paddle attachment, add the
wat
er and eggs until well combined.
Switch to a dough hook and knead for
about 10 minutes.
When dough is soft and elastic,
gr
adually add the softened butter one
piece at a time until well incorporated.
(If butter is not thoroughly incorporated,
it will be difficult to roll out the dough.)
Transfer dough to a large greased bowl
and cover with plastic wr
ap. Place the
bowl into refrigerator for about
15 hours.
Remove the dough from the refrigerator
and turn out ont
o a flour-dusted
countertop. Divide the dough into
4 equal squares. Roll the dough into
cylinders. Visually mark the dough
cylinder into thirds. Place the edge of
your hand on the top third and make a
sawing/rolling motion.
With the flat part of your hand, pat
down the thick
er sides to 1½ inch
thickness. Take your thumb and poke a
hole about a ½ inch from the bottom.
Take the top third and loop it through
the bott
om hole.
Shape the brioche. Set each piece into
a gr
eased mold with the larger (base)
part on the bottom.
Repeat steps for the 8 brioches.
Place brioches on the perforated
baking tr
ay. Brush with egg wash.
Place in oven and select MasterChef
Plus P
rogram for Brioche.
Follow the directions in the display.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Brioche
Level: see display
Baking time: approx. 43 minutes