Brioche

Wednesday, January 14, 2015 16:05

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Hello everyone, I hope your weekend was a good one.

One of my favorite breads to eat in the weekends is brioche, a French sweet bread with lots of egg and butter.

This version is super easy to make, and oh-so good…

Here is the recipe.

Brioche
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Votes: 2
Rating: 4.5
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Brioche is a French sweet bread which is perfect for weekends. It's good eaten plain with some jam, or make French toast with lemon, topped with fruit and maple syrup. Are you tempted? I hope so, here is the recipe.
Servings
2 loaves
Servings
2 loaves
Brioche
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Brioche is a French sweet bread which is perfect for weekends. It's good eaten plain with some jam, or make French toast with lemon, topped with fruit and maple syrup. Are you tempted? I hope so, here is the recipe.
Servings
2 loaves
Servings
2 loaves
Ingredients
Brioche
Servings: loaves
Units:
Instructions
Brioche
  1. Put all the ingredients except the butter into a mixing bowl, mix for about 10 minutes.
  2. Start adding the room tempered butter, little by little. When all the butter is added, continue kneading (use the dough hook attachment) for about 10 more minutes until the dough is smooth and elastic.
  3. Divide the dough into two equally sized parts, wrap in plastic wrap and put in the refrigerator to chill overnight. This photo is taken on the next day.
  4. Spray two loaf pans (about 23x13 cm or 9x5 inches) with non-stick baking spray. Flour your hands, flatten the dough and fold it together twice to make a loaf. Press down to seal the folds and place seam down into the loaf pans.
  5. Leave to rise in room temperature for about 4 hours, the dough should feel like a soft pillow when you touch the surface. Brush with lightly whisked egg.
  6. If you prefer brioche buns you can divide the dough into 16-20 equally sized parts, then shape like buns and arrange in moulds or on a greased baking tray. Leave to rise for 2-3 hours or until doubled in size.
  7. Brush with ligthly whisked egg, sprinkle with pearl nib sugar if you like. Bake in a 348 F/175 C oven, the breads will need 40-45 minutes, buns about 20-25 minutes. Leave the breads in the pans for 30 minutes before turning out,
  8. Freshly baked brioche, with love from Manuela's Diner,
  9. This bread keeps well in room temperature for at least 3 days if well wrapped in plastic wrap.
  10. I love to make brioche buns in these prette pink ramekins.
French lemon toast
  1. French toast is made from slices of bread dipped in a mixture of milk, cinnamon, egg, vanilla and sugar. I used a day-old brioche loaf here.
  2. Instead of cinnamon I added some lemon juice which gives the French toast a fresh flavor. Mix together the eggs, milk, lemon juice, vanilla and sugar.
  3. Dip the slices of brioche into the egg mixture, making sure both sides are soaked.
  4. Fry in a pan on a medium heat until golden. Some people like their French toast fried until quite dark, just fry it to your taste.
  5. Bring out a plate.
  6. I like to top my French toast with fresh fruit.
  7. Fresh fruit such as strawberries, banana, raspberries and blueberries. Almost your 5-a-day...
  8. My favorite maple syrup is this one from Stonewall Kitchen
  9. Good morning beautiful.
  10. The flavor is quite similar to pancakes, another one of my favorites.
  11. When I was in New York last December, I had breakfast at a French café every morning. I ordered brioche toast with Nutella, strawberries and banana...
  12. This combination has become a firm favorite...
  13. I hope you are tempted! What do you want to see here on Manuela's Diner? If you have any requests don't hesitate to drop me a line. Hugs from me to you. Bon appétit. With love from Manuela’s Diner
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Bon appétit.

With love from Manuela’s Diner

 

 

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4 Responses to “Brioche”

  1. Else Camilla Norum sier:

    January 14th, 2015

    Denne skal lages til søskenfrokost på fredag å gjett om jeg gleder meg til å severe.Med hjemmelagd syltetøy av forskjellige typer å oster fra gårder i næromerådet.Kaffe å te.Dette blir helt supert som alt annet du legger ut.Ikke misslykket en gang ennå.Å jeg bruker dine oppskrifter fpr da vet jeg det bli bra ALLTID :) Tusen takk som deler med oss :) Ha en nydelig kveld.Vennlig hilsen bakeglad :)

  2. Team Manuela's Diner sier:

    January 14th, 2015

    Hei Else Camilla, så koselig å høre! Håper du koser deg med denne brioche, den er helt nydelig.
    Happy baking!

    -Team Manuela’s Diner

  3. Else Camilla Norum sier:

    January 23rd, 2015

    Takk for verdens deiligste luxusbrød…bortte før det var på bordet nesten.Men har laget mange etterpå og gitt bort i gaver :) SUKSESS :) Å pizzan din er også laget noen ganger.Takk du er bare så flink å snill som deler :) Å jeg deler vidre for vil at alle skal få smakt alt det gode :) Riktig god helg til deg å dine kjære :) MVH: Else C.Norum

  4. Team Manuela's Diner sier:

    January 24th, 2015

    Hei Else, det var utrolig hyggelig å høre! Tusen takk for at du deler videre. :-)
    Håper du får en herlig helg! :-)

    -Team Manuela’s Diner

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