Shopping list
250g all purpose flour
50g caster sugar
5g fresh or 7g fast action yeast
1 theespoon salt
70 ml milk
4 free range organic eggs
125g soft butter, unsalted
use 9cm tins for 6 brioche
The Brioche Parisienne or brioche à tête is so called by the little ball on top of the bread, the 'head'. It's a slightly sweet, light & airy bread because the sugar, butter and milk is cooked. Today we bake them, for Father's Day!
The French call this a 'luxury' type of bread a Vinnoiserie. It is often eaten for breakfast at a café with a café au lait. Plain or with some butter and jam. This classic French pastries is easy to bake at home, Dad will love it and the mini-monsters do too!
Please note! These buns are easy to bake but not quickly. The French spend a lot of time in the kitchen, food is very important to them.
So start on day 1
How to make French Brioche
Sift the flour into a large mixing bowl.
Add the salt, sugar, yeast, milk and 3 of the eggs to the bowl.
Mix it for 5 minutes, until combined, using dough hooks.
Add the butter and mix 5 minutes more.
Place the dough in a clean bowl, cover it and allow it to rest overnight in the fridge, then it will be firm and easier to handle tomorrow
Day 2
Spray or grease the tins with butter.
Take the dough from the refrigerator.
Roll balls of dough between your hands.
Place the balls in the molds, press a little ball on top.
Place the dough 45 minutes in the oven to rise, lowest temperature.
Beat the last remaining egg frothy, using a whisk.
Brush the brioche with the beaten egg.
Place waxed paper on the baking tray and preheat the oven to 200°C
Bake the brioche +/- 20 minutes and allow them to cool slightly on a wire rack.
Eat them still warm, delicious with butter and (homemade) jam.
We wish you all a happy Father's Day tomorrow!