Brioche Bread with Butter & Egg Yolk. Enriched with butter, eggs, milk, and a touch of sugar, this bread has the most amazing rich flavor and airy texture. It's incredible on its own, torn into bite-sized For example, brioche is one of the best breads for Bread Pudding and also for French Toast. When you slice brioche bread with a bread knife, you will feel like cutting cotton candy.

Making delicious things out of brioche can be easy, like adding a bit of chocolate to the batter, but they can also be wonderfully over the top, like using this light and. This brioche bread recipe is so fluffy it practically melts in your mouth. Make the braid and bake it- After the. You can cook Brioche Bread with Butter & Egg Yolk using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Brioche Bread with Butter & Egg Yolk

It's 125 grams of Bread flour.
It's 125 grams of All purpose flour.
Prepare 30 grams of Sugar.
It's 20 grams of Trehalose.
Prepare 3 of Egg yolk.
It's 80 grams of Unsalted butter.
Prepare 30 ml of Heavy cream.
You need 1 of enough to make 160 ml when combined with egg yolk and cream Water.
You need 4 grams of Salt.
You need 4 grams of Instant dry yeast.
It's 1 of to glaze Beaten egg.

A classic autumn recipe, this spiced brioche bread and butter pudding with figs is perfect for cosy nights in. See more pudding recipes at Tesco Real Lay the remaining brioche on top and scatter with the remaining raisins. Copycat Disney's French Toast with Caramel SauceYummly. Bake a rich, buttery brioche for special guests or a family weekend.

Brioche Bread with Butter & Egg Yolk instructions

Beat the egg yolk well and mix with the cream and water..
Put all of the ingredients except for the butter in the bread maker and set it to the bread kneading course. Place the yeast according to the manufacturers instructions..
Add 1/3 of the butter 3 minutes after starting the course, then another 1/3 after a further 3 minutes and then the last 1/3 after another 3 minutes..
Leave everything in the bread maker until it's finished proofing..
Once proofed, take out the dough, and punch it down to get rid of the gas. Use a scraper to divide the dough into 12, moulding them into rounds. Each round should weigh around 45 g..
The butter can cause things to get a bit sticky so feel free to give the dough a dusting of flour if it needs it. Place the dough seam-side down and cover with a slightly damp cloth for 10 minutes..
Once the 10 minutes is up, turn each piece of dough seam up, press down and re-form into balls. Make a lump of the top by pressing down the top 1/4 of the dough with your little finger and rolling..
Make the lump quite narrow and put the dough into aluminium cups. Push the lump down gently to flatten a little. The butter will begin to melt here, so do this step as quickly as possible..
Proof for a second time in the oven for 35 - 45 minutes at 35℃. When the dough has expanded 1.5x the original size it's ready. The picture shows the dough after the second proofing..
Once proved, preheat the oven to 200℃. whilst the oven is heating up, glaze the dough with a mixture of water and beaten egg..
Bake for 12 minutes at 200℃. Please adjust the cooking time according to your oven. Once a nice golden colour, they're ready..
This is how they look inside when baked. The inside is really chewy, and a nice yellow color, and the smell is fantastic..

This classic French bread, with its slightly sweet flavor and tender texture, makes wonderful toast or sandwich bread; use any leftovers for French toast or bread pudding. The lengthy kneading process calls for a heavy-duty stand mixer with. Brioche is a rich French bread with a high butter and egg content. It has a dark, golden flaky crust and a tender crumb inside. Brioche can be made into a Brioche, like many other breads, requires very few ingredients.