Can you smell this sweet odour of brioche freshly out of the oven?


In this video, Éric Kayser invites you to bake your own little and classic nib sugar brioche and small pink almond pralines brioches.

 

Let’s go.

The Ingredients:

For each type of brioche, the basics recipe is:
500g of flour ideally T45 (or T55) (+ some more for dusting)
250g of butter
75g of sourdough starter
30g of fresh bakers’ yeast.
10g of salt.
80g of superfine sugar.
6 eggs
+ 1 egg for the glazing
Vanilla beans.

 

For the variations, add more or less 50g of pink almond pralines or 50g of nib sugar depending on your taste.

The utensils:

An electric stand mixer.
A Baking tins (smalls and larges)
A dough cutter
A brush
A Pair of scissors
A dough scraper
A thermometer

The timings:

Kneading: 20 minutes (more or less)
1st rising: 2 to 3 hours outside
Refrigeration: 2 to 3 hours
Resting time: 30 minutes
Proofing: 2 hours (more or less)
Baking: Large Brioches: 30 minutes at 180°C
Baking: Small Brioches: 18 minutes at 180°C

The recipe:

Put the flour in the electric stand mixer.
Add the salt and start mixing a little bit.
Add the sugar.
And the sourdough starter if you have some. The brioche would have a better fermentation and flavourings. You can watch the video on the sourdough starter recipe on our channel if you want to know how to do it.
At first add 5 eggs and keep the last for later.
On the other side, add the baker’s yeast. Now, the salt could no longer absorb the yeast.
You cannot add the butter inside as long as the brioche’s dough is not detached from the mixer’s bowl.
And now, add the last egg.
Now, you need 15 minutes to knead the brioche’s dough.

 

And in the meantime, soften the butter with the hands and add it piece by piece in the mixing. It had to be totally incorporated into the dough. It could take time. At the end, you should no longer see the butter.
Once the mixing is correctly blend in. Scrub the bowl with your dough scraper.

 

Turn the mixer is at the lowest speed and gently add the vanilla seeds.

 

At the end you’ll have a very soft and beautiful dough.
If you want to know if your dough is fine, cut a small piece and make a small ball with your hands. If it is smooth, and clean, it means that the dough is well kneaded.

 

Fold it on itself, put it in a floured bowl.
And let it rest for 2 to 3 hours outside.
And 2 or 3 hours in the fridge.

 

Put the dough upside down on a floured table.
Divide the large brioche in 250g pieces,
And the small brioches in 60g pieces.

 

Pre-shaped your brioche’s dough in round balls. Be careful to dust your table and your hands, because the butter makes the dough sticky.
Slightly flatten the dough and bring all the sides back in the middle.
Leave it to rest for 30 minutes under a cloth if it is dry.

 

Dust your table a little bit.
For the small little pink almond brioches: slightly flatten them, add the almond pralines in the centre. And with your thumb in the middle, start shaping them for good into a ball. Your balls have to be perfectly round with just one seam underneath.
You can put them down on a greaseproof paper, but be careful to have enough space between the brioches. Or in little baking tins.

 

For the nib sugar brioches: slightly flatten them and with your thumb in the middle, start shaping them for good into a ball. Your balls have to be perfectly round with just one seam underneath.
You can put them down on a greaseproof paper, but be careful to have enough space between the brioches. Or in little baking tins.



For the classic brioches, it would be best to have brioche pans. Grease the pans with oil or melting butter to avoid sticking.
For the shaping, the gesture stays the same: slightly flatten them and with your thumb in the middle, start shaping them for good into a ball. Your balls have to be perfectly round with just one seam underneath. Once you have only one seam, put them in the pan (seam underneath).
Flatten to level it.

 

Leave to proof outside for at least 2 hours covered with a cloth.

 

Whisk an egg with a brush and glaze the brioches.

 

With a pair of scissors score the tops crosswire.

 

Sprinkle your brioches with nib sugar or almond pralines.

 

Bake the classic brioche 30 minutes at 180°C.
And the small ones 18 minutes at 180°C.

 

Your turn to play.
#MaisonKayserAcademy