This my entry to Yeast Spotting event created by Susan from Wild Yeast. To join this event is very easy, here is how:
- Bake with yeast (wild or baker's) or make a dish starring bread.
- Post about it. Please include a recipe/formula, or a link to one, or some indication of how the bread was made. Also please include the word "YeastSpotting", with a link to this page.
- Submit your post here. Please submit it during the same week it was posted.
This is the easiest brioche recipe I've found so far.
If you use the molds like the one picture here, it will yield about 16 brioches. I actually use my terrine mold, and use the smaller mold for the left over dough.
Recipe adapted from: Your Place Or Mine?
"Cooking at Home with Restaurant Style", by: Jean-Christophe Novelli
Yields: 16 small brioches, OR 1 large terinne pan, and 5 small brioches
0.6 ounce package fresh compressed yeast, cut into small pieces. Cream with a little warm water and let it rest for 5 minutes
4 - 4½ cups all-purposed flour, plus more for dusting
1 tbs salt
¼ cup sugar
6 large eggs, beaten
¾ cup + 2 tbs unsalted butter, softened at room temperature
For the glaze:
pinch of salt
a little sugar
- Put flour, salt, and sugar in a large mixing bowl, mix. Make a well in the middle, add the creamed yeast, mix well.
- Add the beaten egg a little at a time, I do this in an electric mixer on a low setting*. The dough is sticky, but not too soft. With the machine still running, gradually add about a tablespoon the softened butter at a time. Continue to mix until the dough is no longer sticky, and become very elastic.
- Transfer the dough on to a clean large bowl, cover with plastic. Let rest until its double in volume.
- Preheat oven to 350⁰F. Grease 16 individual brioche mold. Punch down the dough, divide it into 16 balls**. Place them on each mold, cover with clean kitchen towel. Let them rest again until double in size.
- Make the glaze: beat the egg, salt. Brush this carefully on each brioche.
- Make small cut with scissors in each brioche, sprinkle with little sugar (I skipped this step). Bake for 10 - 12 minutes (mine take longer to bake, about 25 minutes) until golden brown. Do not open the oven door for the first 6 minutes, until the brioches have risen fully.
- Remove from the oven, let rest for 5 minutes before unmold them. Cool completely before serving.
* You can knead the dough by hand if you like. To do this, simply knead the dough on the counter top for about 10 minutes, add the butter, and continue to knead until the dough is very elastic and no longer stick in your hand, maybe about 5 to 10 minutes.
** if you want to make the one with little hat on top, simply divide the dough into 16 balls for the base, and make smaller size balls for the tops. Place the large one on each mold, make a small depression in the middle, place a smaller ball on top.
I use this brioche for Croque Madame posted here. It's the best and my most favorite sandwich. My other brioche recipe can be found here.