a good brioche

 

 I don’t know why but I’ve been a bit obsessed with brioche. I always wanted to try and I never did until yesterday… I received a French book called “un croissant à Paris” written by Keda Black and edited by Marabout. What I like about this book is that the pictures are great but the result look like something I can make at home and not like the too beautiful result of a well trained and well equipped professional! 

 

Brioche does smell great to cook and once made. It’s not hard to make (a bit like bread but with more ingredients).

So here is Keda Black’s recipe (although I didn’t use as much salt as her – 1 tbsp seems too much to me).

 500g flour (I use semi-whole wheat)

1 tsp of salt 

2 tbsp sugar

5 eggs

25 ml luke warm milk

15g fresh yeast 

250g butter

Cut the butter in small pieces.

Mix the yeast in the luke warm milk.

Mix the flour with the salt and the sugar. In the middle of the flour, add the milk and the egg.

Start kneading and add the butter little by little.

Knead for 8 minutes if by hand or 3 minutes if using a stand-mixer.

Leave to rest for 2 hours covered in plastic wrap.

Spread butter on a brioche mould (or any other mould), pour the dough in, brush the top with some beaten egg, and leave to rest for 2 more hours.

 

Heat the oven at 190°C and brush some more beaten egg on top of the brioche then cook for about 45 to 50 minutes. To be sure the brioche is cook, prick a knife inside: if the blade is greasy but neat, it’s cooked. If the dough sticks to the blade, it’s not!

Leave to cool on a cooling rack and eat with

-just some great farm butter

-a zesty jam like raspberry or blackcurrant

-some goose rillettes

-a few mashed sardines with chervil

>The result ? the recipe is easy to follow and the brioche was really convincing!

 

 Here’s the book, in case you understand French:

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