BRIOCHE KING CAKE RECIPES

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BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD - …



Best Brioche Bread Recipe - How To Make Brioche Bread - … image

Brioche Bread from Delish.com is as buttery as can be!

Provided by June Xie

Categories     nut-free    vegetarian    brunch    feed a crowd    picnic    Sunday lunch    baking    breakfast    brunch    side dish

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 11

1 c. all-purpose flour (128 g.)
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)
1/2 c. milk, lukewarm (120 g.)
6 large eggs, room temperature (320 g.)
3 c. all-purpose flour (384 g.)
1/2 c. granulated sugar (105 g.)
2 tsp. kosher salt (12 g.)
1 c. (2 sticks) butter, softened, plus more for pans (227 g.)
1 large egg
1 tbsp. water
Kosher or sea salt, for sprinkling

Steps:

  • Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 
  • Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
  • With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
  • To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
  • To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces. 
  • Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.
  • Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 
  • Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes.
  • Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD - …



Best Brioche Bread Recipe - How To Make Brioche Bread - … image

Brioche Bread from Delish.com is as buttery as can be!

Provided by June Xie

Categories     nut-free    vegetarian    brunch    feed a crowd    picnic    Sunday lunch    baking    breakfast    brunch    side dish

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 11

1 c. all-purpose flour (128 g.)
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)
1/2 c. milk, lukewarm (120 g.)
6 large eggs, room temperature (320 g.)
3 c. all-purpose flour (384 g.)
1/2 c. granulated sugar (105 g.)
2 tsp. kosher salt (12 g.)
1 c. (2 sticks) butter, softened, plus more for pans (227 g.)
1 large egg
1 tbsp. water
Kosher or sea salt, for sprinkling

Steps:

  • Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 
  • Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
  • With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
  • To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
  • To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces. 
  • Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.
  • Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 
  • Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes.
  • Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

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BRIOCHE - WIKIPEDIA
Brioche (/ b r iː oʊ ʃ /, also UK: / b r iː ɒ ʃ, b r iː ɒ ʃ /, US: / b r iː oʊ ʃ, b r iː ɔː ʃ, b r iː ɔː ʃ /, French: ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb.Chef …
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Nov 29, 2019 · There are recipes that can be made in a bread machine, but these bread machine brioche recipes have less butter and eggs and therefore is less rich and buttery than classic brioche recipes like this. ... I have thought for years I didn’t like king cake. Turns out I have never had king cake until now. It was hands down the best cake …
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Nov 29, 2019 · There are recipes that can be made in a bread machine, but these bread machine brioche recipes have less butter and eggs and therefore is less rich and buttery than classic brioche recipes like this. ... I have thought for years I didn’t like king cake. Turns out I have never had king cake until now. It was hands down the best cake …
From theflavorbender.com
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WHAT IS KING CAKE? HISTORY AND MEANING OF THE MARDI GRAS TRA…
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From rd.com
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Jul 25, 2017 - A recipe for a very delicious and classic St Louie gooey butter cake on | DrizzleandDip.com. ... Cake Recipes. Dessert Recipes. Dip Recipes. Sweets Cake. Cupcake Cakes. ... toasted walnuts and miso unami and studded with melting pockets of chocolate. Adapted from Butter & Brioche…
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