By adithya
Buttery brioche
13 steps
Prep:6h 35minCook:1h
this buttery dough is so convenient that it does not only make 2 large brioche loaves, it also makes hamburger buns , and even babka. join me as i my japanese milk-brioche hybrid bread!
Updated at: Thu, 17 Aug 2023 03:44:08 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
156
High
Nutrition per serving
Calories2065.6 kcal (103%)
Total Fat111.5 g (159%)
Carbs214.5 g (82%)
Sugars23.3 g (26%)
Protein49 g (98%)
Sodium2130.4 mg (107%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the tangzhong
For the brioche dough
Instructions
Step 1
Make the tangzhong by whisking your flour, water, and milk in a saucepot. Do it over medium heat until it gelatinizes
Step 2
Add your eggs and tangzhong to a stand mixer bowl fitted with the paddle attachment.
Step 3
Add cold condensed and scalded milk
Step 4
Mix till lukewarm and add yeast( ps. 2.25 teaspoons is equivalant to one package )
Step 5
Let it proof and become foamy
Step 6
Add flour and salt ( make sure salt and yeast mixture is not in contact)
Step 7
Knead for 2 min until dough is combined
Step 8
Add butter and knead for 15 min until dough becomes soft shiny and passes the windowpane test
Step 9
Place it in a lightly oiled bowl and let it rise for 6 hrs in fridge
Step 10
Take them out of the fridge and shape them into 100 gram dough balls , place them in your loaf pans or brioche tins
Step 11
U can make hamburger buns or a babka
Step 12
Let the dough proof in a warm place for 30 min
Step 13
Brush with egg wash and bake at 35o for 1 hour till your loaf is golden brown or the house smells like bread!
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