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Would like a T&T recipe for brioche.

Judy/AZ_'s picture

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For years I have been looking for a good recipe for this French roll - does anyone have a good tried and true recipe? Thank you.

aussiechef's picture

(post #25618, reply #1 of 9)

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Judy -Have you made brioche that didn't work or is this something you haven't tried yet?

Chiffonade_'s picture

(post #25618, reply #2 of 9)

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I made the
i Brioche
out of
i Baking with Julia
and it was wonderful. Although the directions may seem verbose, I found each instruction and comment to be valuable.

If you can get your hands on this book, try this
i Brioche.
If you can't find the recipe, I will crack all my knuckles and post it here...

Judy/AZ_'s picture

(post #25618, reply #3 of 9)

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Aussiechef, I made them once and they didn't rise very well - thought I would like to try them again, but would like a recipe that someone else has tried with success.

The recipe I tried was out of the newspaper food section.

Judy/AZ_'s picture

(post #25618, reply #4 of 9)

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Chiffonade, thank you for your information, I will check out our local library for the book and try her recipe.

aussiechef's picture

(post #25618, reply #5 of 9)

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If you can get to a library or a bookstore see if they have the Anne Willan LOOK & COOK "Classic Breads". This has very direct instructions clearly illustrated with photos at every step. It may help to see the photos, especially seeing the mess of dough as you are kneading the butter in. The variations in this book are good too - I think it's a brie cheese brioche and a dessert one. Hope this helps.

Judy/AZ_'s picture

(post #25618, reply #6 of 9)

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Thank you everyone for your advise and help - it is greatly appreciated.

Gerard's picture

(post #25618, reply #7 of 9)

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Compare this to anything you come up with.
Its rather large but divides down very easily.

1 gallon milk.
1 gal eggs.
1 lb fresh yeast.
1/2 lb salt
1 lb sugar.
26 lbs high gluten flour or the strongest bread flour you can find.
10 lbs butter, 20 lbs if you feel decadent.

divided by 4 gives us.
1 qt milk
1 qt eggs
4 oz yeast
2 oz salt
4 oz sugar (increase this to 6oz).
6 lbs flour, the flour is very variable and I don't weigh it no matter how big the batch, I do count scoops which are approx 4 lbs each but in the end its a feel thing.

Mix the dough to a raggy state, softish but not wet. Pound the butter with a floured rolling pin til malleable and start mixing it in, kneading.
Its important to have everything cold to prevent the butter from melting, a mixer is more than a luxury. In the machine the gluten must become fully developed and come off the bowl...onto the hook or its not done, it might take a full 10 minutes to do this, if not its probably too wet, add flour til it starts to then let it finish by itself.

If before adding the butter the dough feels very soft, the butter is only going to make it sloppy, butter contains a LOT of moisture, we absolutely slam the butter with flour on the table, makes a real racket, don't be shy about hitting it.

aussiechef's picture

(post #25618, reply #8 of 9)

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Yo Judy - Are you still there? These directions of Gerard, resident of Lilliput, won't make but a few loaves. I'm sure you can double or triple the recipe no problem.

Gerard's picture

(post #25618, reply #9 of 9)

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One thing we do is boost the dough a bit after forming the rolls, because its a chilled dough.
Place in oven at 100F with pan of boiled water to prevent crusting, leave about 10 mins then put somewhere out of the draught while the oven heats up, once the oven is hot the brioche should be rising at a good rate, don't let it over-proof or they will be dry when baked.
Also, the dough keeps fine for up to 3 days so you can make a larger batch and take out as much as you need each day. Store on floured trays.