Crown Shaped Brioche. The brioche star is impressive, intricate, and — most importantly — a total breeze to make. Fill it with something classic like butter, brown sugar, and cinnamon, or reach for Nutella for a real showstopper. See more ideas about Brioche knitting, Brioche stitch, Brioche.

It is easier than you think to make it look like a crown. Using a mixture of wheat flour and barley flour gives this salted version of brioche a bit more heft than when using only wheat flour, which. Find Crown Shaped Brooch manufacturers from China. You can have Crown Shaped Brioche using 11 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Crown Shaped Brioche

You need 200 grams of Bread (strong) flour.
Prepare 30 grams of Sugar.
It's 4 grams of Salt.
You need 30 grams of Egg yolk.
You need 20 ml of Water.
Prepare 90 ml of Milk.
You need 3 grams of Dry yeast.
Prepare 40 grams of Unsalted butter.
It's 1 of Milk for brushing on top.
You need 1 of Unsalted butter for the pan.
It's 1 of Bread flour for dusting the pan.

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Crown Shaped Brioche instructions

If you are using another type of bread flour that absorbs moisture more than the type I used, you may need to add 4 ml more water.
Prep: butter the inside of the ring pan, and dust it evenly using a tea strainer with bread flour. Turn the pan over and shake off any excess flour..
Put all the ingredients listed up to the yeast in the bread machine, and start the "dough only" program. Add half the butter 5 minutes in, and then the rest of the butter 5 minutes after that..
Take out the completed dough onto a work surface, and deflate it completely. Divide into 9 portions, round off each and let it rest for about 20 minutes..
Place each piece of dough with seam side up. The dough should be about 7cm in diameter (the same as the palm of your hand).
Round off the dough so that the seam is on the inside. Pull in the left and right sides of the dough and stick them together..
Pull in the other sides too, and stick together..
The bottom side looks like this..
Place a piece of dough on a work surface seam side down, and roll it gently with your cupped hands. The bottom side looks like this..
Seal the seams tightly..
Put the rounded off dough balls seam side down in the ring pan..
Leave to rise (2nd rising) until the dough increases to 1 cm above the rim of the pan..
Preheat the oven to 200 °C at the right time, gauging when the dough will have finished rising..
Brush the tops with milk. Brush gently so that you don't damage the tender dough. You just need to brush the milk on very thinly..
Lower the oven temperature to 180°C and bake the bread for 20 minutes. When it's done, drop the pan from a height onto your countertop to shock it, and take the loaf out of the pan. Leave to cool, and it's done..
I tried splitting the bread when it had cooled down. The crust splits cleanly as if peeling off the skin of a fruit..

Brioche Crochet is a technique that doesn't stop to amaze me. With only two colors and routine stitches used, it creates a nice textured fabric. Or the ring-shaped brioche Bordelaise, studded with candied fruit and crowned with crushed sugar cubes. As brioche is made with a yeasted dough, there are a few key points to remember. Put the crown onto the lined baking tray, and put the tray in a large plastic bag, big enough so that Whisk an egg with a pinch of salt and brush the egg over the crown.