BRIOCHE

Foie Gras Torchon served with Brioche is one of the iconic dishes of the French Cuisine. Moreover, Brioche is a perfect option for breakfast with some jam or it can accompany your afternoon tea. As I have to eat glutenfree, I baked my Brioche with glutenfree flour, but if you bake it with ordinary flour it will leaven more and will be more tender. 

I have also baked the dark purple Brioche in the photos by making a slight change in the recipe. I used 400 grams glutenfreeflour and 100 grams purple corn flour for them. 

Ingredientes:

  • 250 grams pasta flour
  • 250 grams pastry flour
  • 60 grams sugar
  • 10 grams salt
  • 30 grams fresh yeast
  • 80 ml water
  • 200 gram tereyağı
  • 4 eggs
  • 1 egg yolk
  • A mixture of 1 tablespoon sugar and 1 tablespoon water.  (To polish after being baked) 

Take out eggs and butter a few hours before starting to bring them to room temperature. Mix the yeast, water and 60 grams sugar in a bowl.

Sift the flour into a large bowl, add 4 eggs, the mixture of yeast+water+sugar; knead the dough. (5 minutes with the dough kneading machine or 10 minutes with hands) Then add the butter into dough in the form of small cubes as several batches; knead again. 

Cover the dough with a plastic wrap, let it proof at around 30 Celsius degrees for 45 minutes.

After 45 minutes have elapsed, punch and deflate the dough completely. Cover the dough with a plastic wrap again and refrigerate it overnight  (or at least 7-8 hours) 

Remove the dough from the refrigerator. Divide it into two equal pieces of 50 grams each. Round shape each part, place them into baking mold as shown in the photo. Leave it for 2 hours more at around 30 Celsius degrees. 

After 2 hours elapsed, brush the surface of Brioche with beaten egg yolk. Bake it in 180 Celcius Degree heated oven for 20 minutes. Right after taking it out from the oven, brush the surface with the water+sugar mix to add extra brightness.

Cool for at least 5 minutes before taking the Brioche out of the baking mold. 

Bon appétit!

TIPS:

  • Baking Brioche is a long and sensitive process. You should adhere to given time, heat and measurements tightly! Any alterations may change the result completely.

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