Here we are! A delicious brioche recipe that does not require a lot of technique !
Recipe for Yotam Ottolenghi but I replaced the filling par Nutella (quicker but not healthier). You can do your own obviously and add few roasted hazelnuts or a cinnamon filling.
Few golden rules when you are making a brioche:
- Ensure that yeast and salt are kept well away from each other. Salt inhibits the yeast’s operation. You must place the salt on 1 side of the bowl and the yeast on the other.
- If you do not have fresh yeast, (I find mine at Morrisons) you can use dry yeast if you divide by 2.5.Eg: 5g Fresh yeast =2 g Dried yeast.
- If you use dry yeast, dissolve it in a little warm water.
- Brioche doughs usually require 2 rising stages! The yeasts can thus act and produce different ‘bread smells’.
- After the first rising stage, punch the dough to remove the carbon dioxide, otherwise your brioche will be acidic.
- 530 g plain flour
- 100 g sugar
- 3 eggs
- 1⁄2 tsp salt
- 12.5 g fresh yeast ( or 2 tsp dried yeast)
- 120 g water
- 150 g unsalted butter
- Syrup: 20 g sugar 20 g water prepared in a saucepan, heat up until the sugar dissolves completely. Let it cool down, you will use a brush to glaze when it comes out of the oven.
Kneading: Mix all the ingredients taking great care to ensure yeast & salt are on opposite sides. Whisk for about 5 minutes at half-speed in your food mixer using the hook attachment.
The first rising: Cover the dough and let it rise in a warm spot (radiator/fireplace) until the dough has doubled in size. Depending on how warm the room is, this will take between 40min and 1 hour 30 min.
Removing the carbon dioxide: Punch the dough repeatedly to get rid of the carbon dioxide produced by the yeast.
- Roll the dough and form a rectangle.
- Spread the Nutella with a spoon
- Then roll
- Glaze with a beaten egg and bake at 180 degrees for 30-35 minutes.