Antonio Bachour presents the video-recipe of the inimitable Brioche
Proceedings
Brioche Dough
In planetary mixer with hook, combine flour, salt, sugar, whole eggs, yolks, invert sugar, milk and vanilla extract.
Work on low speed for 5 minutes. Add half the butter and fresh yeast and knead for 10 minutes on low speed, scraping the dough every 3 minutes.
Finally, add the remaining butter and knead for another 10 minutes. Using a spatula or mallet, transfer the dough to a lightly floured surface. The dough will be very soft. Work it briefly by hand and form into a ball. Transfer the dough to a large bowl with the smooth side up.
Cover with plastic wrap and let rise at room temperature until doubled in volume, about 1 to 2 hours.
Turn the dough over again on a lightly floured surface with the smooth side facing down.
Reform into a ball, turn it over, and pirl the dough with your hands to make a smooth ball.
Transfer back to the bowl with the smooth side up.
Cover tightly with foil.
For maximum flavor, refrigerate the dough overnight.
Gilding
Mix all ingredients with a whisk. Store in the refrigerator until used.
Filling and finishing
Proceedings
Butter 8 cm diameter rings. Weigh 60 g of brioche dough and form into balls.
Place them in the rings.
Allow to rise for 2 hours in the leavening room at 28 °C, until doubled in volume.
Before baking, brush with browning, dust with powdered sugar and decorate with almonds.
Bake in the oven at 170 °C for 10-12 minutes.
Fill a piping bag with the chosen filling (almonds, hazelnuts or gianduja) and stuff the brioche.
