French pastry brioche: sharing the secret of a lush and tender pastry
A brioche is a French pastry made of muffin dough. It turns out very puffy and tender in taste. It turns out very lush and delicate in flavor. Dense and at the same time not clogged. This is because the dough is cooked with a lot of butter.
The idea for the brioche pastry is published on the Instagram page of food blogger Daria with the nickname recepti_dariko.
A recipe for a puffy brioche pastry
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
Ingredients:
- flour - 500 g
- sugar - 150 g
- dry yeast - 16 g
- vanilla sugar - 1 tsp.
- salt - pinch
- eggs - 350 g
- butter - 300 gr
Method of preparation:
Ingredients for making the pastry
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
1. Mix the flour, yeast, salt, sugar, vanilla sugar, then add the eggs and knead well. You can do this in a food processor or with your hands.
2. Introduce the cold butter one piece at a time, mixing everything for about 15 minutes. The dough will be sticky.
Adding eggs to the dry ingredients
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
3. Cover with clingfilm and leave in a warm place for 2-3 hours.
4. The dough should have doubled in volume. Knead and leave in the refrigerator overnight to proof cold.
Kneading the dough
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
5. The dough will become quite tight. If you want, you can add nuts, dried fruit.
6. Divide into the required number of parts.
Dough under clingfilm
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
7. Roll into balls and place in the forms. Grease the top with egg yolk diluted with water.
8. Cover with clingfilm and leave in the warm place for 2-3 hours.
Dough in baking molds
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
9. Brush the dough on top with egg again, bake in a preheated 180 degrees oven for 10 minutes with steam (on the bottom of the sheet - boiling) and 30 minutes without steam.
Finished brioche pastries.
Source: Screenshot of a post on food blogger Daria's Instagram page with the nickname recepti_dariko
10. Decorate the cooled pastries with icing.
Also on OBOZREVATEL you can read the recipes:
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