It is a treat to have a hot breakfast, poached asparagus with eggs to start and followed by black coffee and a warm brioche freshly baked from the kitchen.
This is how I prepare and bake brioches using the new recipe.
First I make the leaven the night before
In the morning preparing the dough.
The quantities ingredients for the Dough
In the afternoon bake the brioches.
Shaping the dough, to make classic brioche and mini brioches
Proof the dough for one hour and 30 minutes, cover with a damp clean tea towel. Prior baking, brush the dough with lightly beaten egg. Bake in a hot oven at 170 C. The classic brioches for 33 minutes and for the mini brioches bake for 16 minutes, until they golden brown.
It works every time, it’s so easy to do, with the new recipe what you have to do, put all the ingredients in a mixing bowl and mix all together (I use an electric mixer). until smooth. Beat or knead at high speed for 6 minutes, until the dough is smooth and shiny.
The day that I decided to bake the brioche and using the new recipe was great and worked beautifully. It was a successful baking day, we tasted it for an afternoon tea. the Brioche freezes well and I kept the rest in the freezer. Whenever we need it, simply take it out to defrost and warm up, and is ready for our breakfast.
I love the new recipe, it is easier and more practical.
I used the leaven and also dry yeast, that created a lighter crumb. The brioches looked good and golden brown.
Asparagus is in season now, it is easily available in the market and we could have it daily. For a variation, I love to have the brioche with jam, and fresh fruit aside.
Brioche for Breakfast and served with Black coffee is a Beautiful Breakfast any days.
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