#brioche recipe | Explore Tumblr Posts and Blogs

ryeisenberg · 6 months

Text

#the practical kitchen #brioche #bread making #bread recipe #food blogger #brioche recipe #recipes #food

28 notes · View notes

askwhatsforlunch · 4 months

Text

Citrus and Praliné Kings' Crown

This year's Kings' Crown is a celebration of its Southern France origins, as it is filled and glazed with lemon and bergamot marmalades I brought back from Menton this Summer. And it could only be paired with best of pralinés, the Luxury version I made at Christmas. This Citrus and Praliné Kings' Crown is fit for Queens and Kings indeed! Happy Epiphany!

Ingredients (makes 1 brioche):

4 cups strong white flour

1/3 cup caster sugar

4 ½ teaspoons active dry yeast

2 teaspoons salt

1 lemon

4 large eggs

½ cup milk

1 cup unsalted butter, cut into small chunks

1 heaped tablespoon Confiture de Citron de Menton (Lemon Marmalade)

1 heaped tablespoon Confiture de Bergamote de Menton (Bergamot Marmalade)

2 tablespoons Luxury Praliné

a fève*

1 egg, lightly beaten

½ tablespoon milk

1 teaspoon Confiture de Citron de Menton (Lemon Marmalade)

1 teaspoon Confiture de Bergamote de Menton (Bergamot Marmalade)

1 tablespoon water

1 tablespoon pearl sugar

The day before, combine strong white flour, caster sugar, yeast and salt (they shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Grate in the zest of the whole lemon. Turn on low speed until well-combined.

Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.

Line a baking tray with baking paper. Set aside.

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into two equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.

Spread Lemon and Bergamot marmaldes onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside. Repeat with the second dough rectangle, and generously spreading Luxury Praliné onto it, before rolling it, too. Hide the fève* in one of the “sausages”!

Place both of them vertically on the work surface, pinching the end of both of them firmly together. Twist, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.

Whisk the egg and milk together.

Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Bake at 190°C/375°F for 35 minutes, until a nice golden brown colour.

Meanwhile, combine Lemon and Bergamot marmalades with water in a small saucepan. Warm over a low flame until dissolved, well-blended and syrup-y. Set aside.

Remove Citrus and Praliné Kings’ Crown from the oven. Immediately and generously brush all over with lemon and bergamot syrup. Sprinkle liberally with pearl sugar. Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King! It pairs nicely with chilled Cider.

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.

9 notes · View notes

chefkevinashton · 1 year

Video

youtube

Brioche Bread and Butter Pudding - Easy Dessert

People often confuse Bread and Butter pudding with bread pudding, so let me clarify: Bread pudding is more cake like and a great way to use up stale bread. Bread and Butter pudding is made with fresh slices of buttered bread and baked in a custard, when done well it should be light and custardy not stodgy and heavy because there is too much bread.

#chef kevin ashton #youtube #breadandbutterpudding #brioche recipe #dessertrecipe

4 notes · View notes

rantingcanadian · 3 months

Photo

Avocado Brioche If you haven't yet baked with avocado, try this brioche recipe for an easy, vegan bread that uses up ripe avocados before they go bad.

#speed #brioche #brioche recipe #almond milk #avocado brioche

0 notes

boyattractions · 8 months

Photo

Brioche The dough from this best brioche recipe can be shaped into rolls for a breakfast treat with jam or used in savory dishes. It is rich, buttery, and versatile.

#preserves #tea #rolls #brioche dough #brioche recipe #bread

0 notes

michaelkellyphoto · 9 months

Text

Brioche Recipe

This best brioche recipe yields a rich, buttery dough that can be shaped into rolls for a morning snack served with jam, or used in savory dishes.

#brioche dough #tops #preserves #plastic wrap #brioche recipe

0 notes

fullcravings · 6 months

Text

Brioche French Toast

#brioche #french toast #food #breakfast #dessert #baking #recipe #fromachefskitchen

3K notes · View notes

realmofinfinitepeaches · 1 year

Photo

Bread - Avocado Brioche

#Try this brioche recipe for an effortless #vegan bread that uses up ripe avocados before they spoil if you haven't baked with avocado before. dough #avocado brioche recipe #avocado brioche #brioche recipe #bread #avocados

0 notes

daily-deliciousness · 2 months

Text

Stuffed brioche french toast

744 notes · View notes

lustingfood · 7 months

Text

Pillowy No Knead Maple Biroche Cinnamon Rolls (x)

#food #food porn #brioche #cinnamon rolls #no knead #recipe #recipes #maple #cinnamon buns #cream cheese frosting #frosting #cream cheese #food gif #gifset #gif #mine

1K notes · View notes

stardustinternational · 4 months

Note

hey brioche, drop the cookie recipe !!

A little late for the holidays but here! I can't really fit in a page this week so have cookies instead.

Recipe written by @venseyness, transcribed under the cut.

BRIOCHE'S CHIP COOKIES

280g all-purpose flour

5g baking soda

5g salt

225g softened butter

150g granulated sugar

150g brown sugar

10g vanilla extract

2g eggs

400g of STUFF (choc chips (Fair trade chocolate please!), nuts, peanut butter chips, butterscotch chips, go W I L D)

Prehead oven to 190C (Wait if chilling dough!)

Cream together butter and sugars in a large bowl until smooth, mix in vanilla, then eggs one at a time. (You can just use 300g sugar + 20g molasses!)

Sift together flour, baking soda, and salt in a medium bowl, then beat into the sugar mixture until no white streaks remain. The harder you mix, the chewier the cookie!

Fold in your chosen STUFF! (Chill in the fridge for best texture. I skip it! 3+ hr) Then, use a spoon to dollop ping-pong ball size blobs onto a greased baking sheet. (Or use parchment paper! Saves cleanup)

Bake for 9 to 11 minutes or until golden brown and smelling great. Cool and enjoy! (Great for ice cream sandwiches!)

#my little pony #ponies #y2k #y2k aesthetic #brioche #cookies #cookie recipe #recipe #baking

120 notes · View notes

askwhatsforlunch · 1 year

Text

Lemon and Honey Kings’ Crown

Every year, I bake both Kings' Cakes and Kings’ Crowns to celebrate Epiphany, and really throughout January (they make excellent things to bring over for tea when visiting friends)!!! And every year, I try new flavours. Though, I’m so fond of this beautiful and fluffy Lemon and Honey Kings’ Crown, it might become a regular!

Ingredients (makes 1 brioche):

4 cups strong white flour

1/3 cup caster sugar

4 ½ teaspoons active dry yeast

2 teaspoons salt

1 lemon

4 large eggs

½ cup milk

2 tablespoons Limoncello

1 cup unsalted butter, cut into small chunks

2 heaped tablespoons Manuka Honey

2 tablespoons Honey Syrup

a fève*

1 egg, lightly beaten

½ tablespoon milk

1 heaped teaspoon Manuka Honey

1 tablespoon Honey Syrup

1 tablespoon pearl sugar

The day before, combine strong white flour, caster sugar, yeast and salt (they shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Grate in the zest of the whole lemon. Turn on low speed until well-combined.

Turn on medium speed and add the eggs, milk and Limoncello, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.

Line a baking tray with baking paper. Set aside.

In a small bowl, combine Manuka Honey with Honey Syrup. Give a good stir until well-blended and thick enough to spread. Set aside.

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into two equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.

Spread Manuka Honey Spread onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside. Repeat with the second dough rectangle and remaining Manuka Honey Spread. Hide the fève* in one of the “sausages”!

Place both of them vertically on the work surface, pinching the end of both of them firmly together. Twist, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.

Whisk the egg and milk together.

Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Bake at 190°C/375°F for 35 minutes, until a nice golden brown colour.

Meanwhile, combine Manuka Honey with Honey Syrup. Give a good stir until well-blended and syrup-y. Set aside.

Remove Lemon and Honey Kings’ Crown from the oven. Immediately and generously brush all over with Manuka Honey syrup. Sprinkle liberally with pearl sugar. Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King!

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.