How to Make Brioche

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How to Make Brioche Recipe
48 Steps
Ingredients
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1
First make your yeast mix by scaling 190g flour

First make your yeast mix by scaling 190g flour

2
Scale 28g yeast

Scale 28g yeast

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3
Add it to your flour

Add it to your flour

4
Scale 340g whole milk and heat till Luke warm

Scale 340g whole milk and heat till Luke warm

5
Mix flour and yeast

Mix flour and yeast

6
Add warmed milk

Add warmed milk

7
Stir till smooth and cover

Stir till smooth and cover

8
Crack yer eggs

Crack yer eggs

9
Add slightly whisk

Add slightly whisk

10
Scale 1360g plain flour

Scale 1360g plain flour

11
Scale 106g caster sugar

Scale 106g caster sugar

12
Add to flour

Add to flour

13
Scale 32g salt

Scale 32g salt

14
Add it to

Add it to

15
Mix it all together

Mix it all together

16
Scale 1360g unsalted butter

Scale 1360g unsalted butter

17
Dice it up and leave in a warmish place to soften

Dice it up and leave in a warmish place to soften

18
After 20minutes your yeast mix should look like this

After 20minutes your yeast mix should look like this

19
Add your eggs and whisk until smooth

Add your eggs and whisk until smooth

20
Like this

Like this

21
Place flour, sugar and salt mix in your stand mixer bowl

Place flour, sugar and salt mix in your stand mixer bowl

22
And add yeast mix

And add yeast mix

23
Mix on slow until it comes together and mix till smooth 5-10 minutes the leave for 10 minutes for gluten development

Mix on slow until it comes together and mix till smooth 5-10 minutes the leave for 10 minutes for gluten development

24
Start adding butter a bit at a time, wait until the butter is incorporated before adding the next lot

Start adding butter a bit at a time, wait until the butter is incorporated before adding the next lot

25
Keep adding

Keep adding

26
When ready it will look like whipped butter, really wet, soft and smooth.

When ready it will look like whipped butter, really wet, soft and smooth.

27
Get a tray

Get a tray

28
Spray with fat

Spray with fat

29
Spread brioche mix on the tray and try to smooth out

Spread brioche mix on the tray and try to smooth out

30
Cover with cling wrap

Cover with cling wrap

31
Press onto it and place in the fridge overnight

Press onto it and place in the fridge overnight

32
Grab some brioche molds

Grab some brioche molds

33
Spray with fat

Spray with fat

34
The next day lift out your brioche

The next day lift out your brioche

35
Get a little bit of flour

Get a little bit of flour

36
See how butter like it is!

See how butter like it is!

37
Flour your hand

Flour your hand

38
Make little balls

Make little balls

39
Place in brioche tin

Place in brioche tin

40
Make a smaller one

Make a smaller one

41
Make into a teardrop shape

Make into a teardrop shape

42
Make a small hole

Make a small hole

43
Place small teardrop into large ball

Place small teardrop into large ball

44
Like this

Like this

45
Let prove then egg wash

Let prove then egg wash

46
Bake on 197c for 10-12 minutes. The next time I would have made the ball a little bit bigger so when they bake they really fill the tins

Bake on 197c for 10-12 minutes. The next time I would have made the ball a little bit bigger so when they bake they really fill the tins

47
Done

Done

48
Enjoy:)

Enjoy:)

Ingredients

190 Grams Plain flour 
28 Grams Instant yeast 
340 Grams Milk, lukewarm  
700 Grams Eggs 
1 Kilogram Plain flour 
360 Grams Plain flour 
106 Grams Sugar 
32 Grams Salt 
1 Kilogram Butter 
360 Grams Butter 
Egg wash  
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