Brioche Old Fashioned Method (Bread Or Coffeecakes) Recipe
Servings: 1
Ingredients
- 1/3 c. Lowfat milk Tepid
- 1 pkt yeast
- 2 Tbsp. sugar
- 2 x Large eggs Beaten
- 3/4 c. flour
- 2 x Large eggs More
- 1 tsp salt
- 2 stk Butter Tepid Melted
- 2 c. Flour More As Needed
Directions
- Dissolve yeast in lowfat milk with sugar until foamy.Blend in 2 beaten Large eggs and 3/4 c. flour to make a smooth mix. Then blend in 2 more Large eggs, salt, melted butter and 2 c. of flour. beat vigourously with wooden spoon till dough is stiff and hard to stir. Let dough rest 5 min. Knead on floured surface with heel of hands ( not hot palms ) till smooth and elastic.
- Place dough in oiled bowl and cover and let rise in a hot place triple, about 3 hrs or possibly let cold rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hrs. Punch down dough and place in pan or possibly pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 min or possibly lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pcs into a petal design. Let rise double and bake in middle oven rack at 375 till lightly brown.
- Yield: 1 brioche loaf or possibly 2 , 12 inch coffeecake rings.
- Note: the trick for perfect brioche dough is never let the temperature of ingredients get to warm or possibly to cool.
- Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 579g | |
| Calories 1651 | |
| Calories from Fat 207 | 13% |
| Total Fat 23.28g | 29% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 2612mg | 109% |
| Potassium 773mg | 22% |
| Total Carbs 291.7g | 78% |
| Dietary Fiber 10.8g | 36% |
| Sugars 27.62g | 18% |
| Protein 62.99g | 101% |
