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. This brioche bread recipe is so fluffy it practically melts in your mouth.
You might not know it, but you need brioche in your life. With this one recipe, you have the power to make not only one gorgeous loaf of bread, but also dinner rolls, hamburger buns, hoagie rolls, cinnamon rolls. When you slice brioche bread with a bread knife, you will feel like cutting cotton candy. You can cook Brioche Bread with Butter & Egg Yolk using 11 ingredients and 12 steps. Here is how you cook it.
Ingredients of Brioche Bread with Butter & Egg Yolk
- You need of Bread flour.
- You need of All purpose flour.
- You need of Sugar.
- You need of Trehalose.
- It’s of Egg yolk.
- It’s of Unsalted butter.
- You need of Heavy cream.
- Prepare of enough to make 160 ml when combined with egg yolk and cream Water.
- Prepare of Salt.
- You need of Instant dry yeast.
- You need of to glaze Beaten egg.
This is a brioche with a very soft texture. (๑•᎑•๑) A large amount. A slightly sweet, French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Great for brunch with a strong coffee.
Brioche Bread with Butter & Egg Yolk step by step
- 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..
Give classic bread and butter pudding a makeover with this gently spiced cinnamon version. The bread is replaced with sweet, buttery brioche and seasonal figs are nestled in between the slices along with raisins and flaked almonds. A cosy and comforting pudding the whole family will love. Bread and butter puddings have never truly gone out of fashion, unlike many other dishes, probably because of its versatility. In this luxurious version, instead of stale white bread, use a buttery, light brioche.