Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, French brioche. It is one of my favorites . For mine, I will make it a little bit unique. This will be really deliciou

French Brioche. this link is to an external site that may or may not meet accessibility guideline I have quite a bit of time on my hands due to Hurricane Harvey. I have spent some time volunteering and working on long term efforts with some of my blogger friend

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The Ingredients need to make French brioche:

1. Prepare 300 gr of bread flour
2. Prepare 200 gr of all purpose flour
3. You need 4 of eggs
4. You need 60 gr of warm milk
5. It’s 60 gr of sugar
6. Prepare 10 gr of salt
7. You need 30 gr of fresh yeast or 14 gr dry yeast
8. It’s 300 gr of butter, cubed and cool
9. Prepare of Eggwash
10. It’s 1 of egg
11. Prepare 30 ml of milk

Brioche itself is an extravagant treat, but these brioche doughnuts take the legendary dough to a whole new level. This dough is easy and workable, much more so than other brioche recipe French dishes are all about techniques flavors, and French Brioche Recipe (Savoury Version) is Brioche is beautiful bread from the French cuisine usually shaped in many interesting shapes and. Brioche French toast is basically the same than French toast, but its made with a slice of brioche The best ever brioche French toast recipe.

Step to make French brioche:

1. Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yea
2. In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl.
3. Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredient Add salt into it.
4. Let it knead for 5 minute
5. Slowly add the butter into the mixture while mixing. Bring the speed into medium level.
6. Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C.
7. Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature.
8. Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap.
9. Place the dough in refrigerator overnight at least 16 hour
10. Dust your working top
11. Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish.
12. Shape the dough and place it on greased baking tray/baking tin.
13. Cover the baking tin/tray with oiled plastic wrap.
14. Proof the dough in a warm place until they are double insize, minimun 2-3 hour Depend on the kitchen temperature.
15. Pre-heat oven 170°C for 30 minute
16. Make egg wash. Brush the surface of the proofed dough with egg wash.
17. Bake it in a oven at 170 °C for 20 minute Lower the temperature to 120 °C and bake it for another 20 minute It depends on the size of loave Bake it until dark golden brown.
18. Pull the brioche out of oven and cool ot down for 15 minute Remove bricohe from the baking mold/tray/tin
19. Cool the brioche on cooling rack
20. Serve it toasted or enjoy as it i

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