Nutrition Facts
10 servings
10
Mousseline Brioche Recipe
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A beautiful brioche, but it contains a lot of eggs and butter. Personally, I wouldn’t hesitate to reduce the butter a bit, use one less egg and replace that weight with milk. But it wouldn’t be the chef's recipe anymore...
Ingredients
4 Salt
4 Egg
190 Butter
250 Flour
40 Fine sugar
10 Fresh yeast
Egg yolk
pearl sugar
Directions
1
In the bread machine, place in this order: salt, butter, beaten eggs, flour, fine sugar, and crumbled fresh yeast. Start the "dough" program for 1 hour and 30 minutes. Then punch down the dough and form a ball. Wrap it and place in the fridge for 3 hours (or overnight).
2
Remove the dough from the fridge, flour the work surface, and shape it into a long log. Cut into 8 pieces, form balls, and place 4 in a loaf pan. Cover and let rise for 2 hours.
3
Brush the surface with egg yolk and sprinkle with pearl sugar if desired. Bake in a preheated oven at 180°C for 35 minutes. Tap the brioche, it should sound hollow.
4
Let cool before unmolding onto a rack and let cool before enjoying, for example, with some good jam.
5
To finish
Ingredients
Ingredients
4 Salt
4 Egg
190 Butter
250 Flour
40 Fine sugar
10 Fresh yeast
Egg yolk
pearl sugar
Directions
Directions
1
In the bread machine, place in this order: salt, butter, beaten eggs, flour, fine sugar, and crumbled fresh yeast. Start the "dough" program for 1 hour and 30 minutes. Then punch down the dough and form a ball. Wrap it and place in the fridge for 3 hours (or overnight).
2
Remove the dough from the fridge, flour the work surface, and shape it into a long log. Cut into 8 pieces, form balls, and place 4 in a loaf pan. Cover and let rise for 2 hours.
3
Brush the surface with egg yolk and sprinkle with pearl sugar if desired. Bake in a preheated oven at 180°C for 35 minutes. Tap the brioche, it should sound hollow.
4
Let cool before unmolding onto a rack and let cool before enjoying, for example, with some good jam.
5
To finish
Notes
-
Faustine
The result is very soft, but it's impossible to shape balls with these proportions. The dough was poured directly into the mold. I will add at least 50g of flour to be able to shape the dough. -
valou
good recipe for brioche
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