Today i’m going to share with you the
recipe for Brioche.It has a rich
content of butter and eggs,and no
water is added when making the
Brioche originated from France can
be made into savoury or sweet and
served for breakfast or tea.
You can make with dry fruit
inclusions,chocolate,or with fruits
soaked in rum/ brandy.Just a sprinkle
of sugar ,with nuts , lemon or orange
rind alone is a super treat.
Well,i made the dough and divided
into savoury and sweet bakes.(The shapes in the photo may not be perfect as rush job ,but the recipe is lovely).
The kneading process is more of a
workout ,but fortunately owners of
kitchen aid will find it easy.The recipe
i’m going to share with you has
toppings of sweet and savoury.As i
have explained above you can add
fruits into the dough after the 2nd
Adding cheese with garlic or
tomato,basil,spinach….. ,is also a good
suggestive for savoury brioche.
A little creativity can do wonders,so
do try your favourites too, and send
in your suggestions and
comments.For the recipe now…
INGREDIENTS (makes 8-10)
4 cups flour
5-6 eggs chilled
a pinch of salt
3 tsp dry yeast
4 tblsp.brown sugar /white sugar
275 gm butter (to be added after kneading the dough)
Mix the flour,sugar,salt,yeast .Use the
dough hook and add the eggs and mix
till it is well combined.Then mix in
the cubed butter and mix well till the
dough looks soft and silky.Cover and
allow to rise.(1st rise).Knead again
cover and allow to rise in the fridge
(2nd rise)(I prepared the dough and
allowed to stay overnight in the
fridge for the 2nd rise )Remove
dough from fridge,and knead again.
Divide into shapes you like and allow
to rise on the baking tray (3rd and final rise).
The toppings i made – 1.Brown sugar+pistachios and lemon rind.
2.Chopped garlic and cheese