Gourmet Center
73
Brioche
Yields: 8 Brioches
-
Ingredients for dough
2 3/4 cups+ 3 T (15.2 oz) bread flour
1 1/2 t Osmotolerant Yeast
1/4 cup Water
4 Eggs
2 T + 1 1/4 t Sugar
3/4 t Salt
2 3 T Butter
Ingredients for egg wash
1 Egg, whisked
1 pinch of Salt
1/2 t Milk
Method
Cut butter into pads and place on a
plate. Let butter sit at room temperature
until softened.
In the bowl of a stand up mixer add all
the dry ingredients. Whisk to combine.
Make sure yeast and salt do not come
into direct contact.
With a paddle attachment add the
water and eggs until well combined.
Switch to a dough hook and knead for
about 10 minutes.
When dough is soft and elastic, add the
softened butter one pad at a time until
well incorporated. Butter that is not
thoroughly incorporated will make it
difficult to roll out the dough later.
Transfer dough to a greased bowl and
wrap with plastic wrap. Place into
refrigerator for about 15 hours.
Remove the dough from the refrigerator
and place on a dusted countertop.
Divide the dough into 4 equal squares.
Roll the dough into cylinders.
Visually mark the dough cylinder into
thirds. Place the bottom of your hand to
your pinky finger on the top third and
make a sawing/rolling motion.
Take the flat part of your hand and pat
down the larger side to a half inch
thickness. Take your thumb and poke a
hole about a half inch from the bottom.
Take the top third and loop it through
the bottom hole.
Shape up the brioche and place into a
greased brioche pan.
Repeat steps for all brioches.
Place brioches on the universal tray.
Brush with egg wash. Place into oven
and run the MasterChef Plus program
for
Brioche
.
Follow the directions in the display.
Settings
Gourmet Center
\
MasterChef plus
\
Bread
\
Brioche
Level: see display
Program duration: approx. 43 minutes
