-
1
Make the bread dough and let it rise the first time.
-
2
The dough will rise about 1.2-2x it's original size, so it will take more time than regular bread dough.
-
3
After the dough has risen, divide it in half and lightly press out the gas.
-
4
Form into round balls and let sit for 15 minutes.
-
5
Grease the brioche pan with fat.
-
6
[Brioche Sucre] 1) Divide the bread dough into 4 sections.
-
7
2) Lightly press the gas out of each piece of dough and then form into round balls.
-
8
Place 3 balls on the bottom and top with 1.
-
9
[Brioche a Tete] 1) Cut out 1/4 of bread dough.
-
10
2) Press the gas out of the two pieces of dough and form both into round balls.
-
11
Place the big ball on the bottom and top with the smaller ball.
-
12
Press the top ball into the larger ball of dough so that it doesn't fall off when baking.
-
13
It's said that the shape of the Brioche a Tete is of a sitting monk from the Middle Ages.
-
14
[Brioche Mousseline] Lightly push out the gas and form the dough into a ball.
-
15
Let it rise a second time for about 30 minutes, until the dough rises 1.5x the original size.
-
16
(You can use the oven's bread proofing function at 40C.
-
17
During the summer, leave at room temperature.)
-
18
Brush on the egg and bake for 13-15 minutes in a preheated 180C oven.
-
19
When you want to reheat them, lightly cover with plastic wrap and microwave 1 piece at 500 W for 20 seconds.
-
20
They will be just as fluffy as when they are freshly baked.
-
21
My children like to tear open the brioche and pour on syrup or maple syrup.
-
22
Even though it's all the same dough, you can have fun enjoying different textures and shapes.
-
23
The Mousseline type is the most fluffy and my favorite.
