Tuesday, March 15, 2011
1/3 cup water
2 large eggs, room temperature
2 egg yolks, room temperature
1/2 cup olive oil or vegetable oil
1 tsp pure vanilla extract
3 tbsps sweetened condensed milk
1/2 tsp salt
2 1/2 cups bread flour
1 1/4 tsp Instant Yeast
1 egg yolk, beaten with 1 tbsp water
Place all ingredients according to the order in the list, starting with water and ending with the instant yeast on top, in bread pan of your bread machine.
Select dough setting and press start.
Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add more water (a tablespoon at a time).
When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into a ball, cover with a cotton towel and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten.
Divide dough into into 120 grams portions and follow this video Brioche a true classic on how to form the brioche or firmly roll each portion of dough on the table in a circular motion with the palm of your hand to form a smooth ball.
Using the edge of your hand (holding it as you would if performing a karate chop), gently roll the dough ball into a shape resembling that of a squat bowling pin, creating a small ball (the "head" of the brioche) that's roughly a third the size of the larger mass (or "body"). Make a hole in the center of the larger ball and pass the smaller ball through.
Lift the brioche by the head and place it into a greased brioche mold.
Repeat with the remaining dough balls, cover with a towel, and let rise in a warm place for 1 hour.
Arrange a rack in the center of the oven; heat oven to 375°f.
Brush the top of each brioche with the egg glaze and bake until deep golden brown, 25–30 minutes.
Let cool in the molds for 10 minutes before serving.
Brioches are the best when eaten straight from the oven but, once cooled, may be stored in an airtight container or plastic bag at room temperature for up to 3 days.
Posted by lily ng at 8:13 PM