Author Topic: My 1st Brioche  (Read 5480 times)

0 Members and 1 Guest are viewing this topic.

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: My 1st Brioche
« Reply #14 on: January 22, 2015, 02:40:06 PM »
Looks great Pam!
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline SmokinKat

  • Hero Member
  • *****
  • Posts: 1096
    • The Rounds Farm
Re: My 1st Brioche
« Reply #15 on: January 22, 2015, 06:27:30 PM »
That looks phenomenal!    Great work Pam! 
MAK 2 Star #2639
MAK 1 Star # 819
Office/Sales associate at MAK Grills
http://theroundsfarm.blogspot.com/

Offline cookiecdcmk

  • Sr. Member
  • ****
  • Posts: 398
  • Always looking for new ways to improve my food.
Re: My 1st Brioche
« Reply #16 on: January 22, 2015, 07:33:03 PM »
I need the recipe with the ingredients?  This looks good.

Offline sparky

  • Hero Member
  • *****
  • Posts: 8353
  • northern california
Re: My 1st Brioche
« Reply #17 on: January 23, 2015, 12:27:26 AM »
is brioche a certain type of bread?  It looks really good.  I'm thinking French toast?   ;)
PBC
Cobb Grill
Go Sun Solar Cooker
Weber Jumbo Joe
Weber Mastertouch
member #66

Offline ACW3

  • Hero Member
  • *****
  • Posts: 8396
  • Morganton, NC
Re: My 1st Brioche
« Reply #18 on: January 23, 2015, 08:17:21 AM »
Pam,
Your next project is to make some brioche hamburger buns.  That is the start of some "gourmet" burgers.  What do you think?

Art
MAK 2 STAR (#171) Since RETIRED!
MAK 2 STAR (#4408)
Weber Kettle W/ Rotisserie
Uuni 2 Pizza Oven
Member #11

Offline akruckus

  • Hero Member
  • *****
  • Posts: 1797
  • Smoking the day away...
Re: My 1st Brioche
« Reply #19 on: January 23, 2015, 09:52:22 AM »
Pam,
Your next project is to make some brioche hamburger buns.  That is the start of some "gourmet" burgers.  What do you think?

Art

Pastry chef at the country club I work at makes those buns for the burgers we have.  Game changer.
Weber Limited Edition Kettle- Red
PBC
Weber Genesis- "Iggles" Green
NBBD
Ooni Karu

Stone Cutter
Member #759

Offline Smokerjunky

  • Hero Member
  • *****
  • Posts: 1756
Re: My 1st Brioche
« Reply #20 on: January 23, 2015, 09:56:29 AM »
NICELY DONE PAM!!!!  That looks excellent - french toast on the way????  :P :P
Grand Slam Pro
Weber Summit

Offline 1Bigg_ER

  • Hero Member
  • *****
  • Posts: 1973
Re: My 1st Brioche
« Reply #21 on: January 23, 2015, 12:01:54 PM »
is brioche a certain type of bread?  It looks really good.  I'm thinking French toast?   ;)

Zee French and their love for butter. It's a butter and egg heavy, cake-like bread. Fantastic but labor intense
KARUBECUE!!
Weber WSM 14.5
Weber Performer Platinum
Weber Smokey Mountain 22.5 AKA Big Worm
PBC AKA The chicken whisperer

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6831
  • Lima, Ohio..Lost in middle America
Re: My 1st Brioche
« Reply #22 on: January 23, 2015, 02:02:49 PM »
I need the recipe with the ingredients?  This looks good.
read machine recipe, but it's good, real good.
Brioche  in Bread Machine
2 3/4 cups
1/4 cup nonfat dry milk
3 tablespoons sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 large eggs*
1/4 cup lukewarm water
10 tablespoons butter
*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
tips from our bakers
For iced mini brioche, combine 1 cup confectioners' sugar with 1 teaspoon vanilla, a pinch of salt, and enough cream to make a "drizzlable" glaze.
Want to garnish your braided loaves? Brush the unbaked loaves with an egg wash made with 1 tablespoon cold water mixed with 1 large egg white, then sprinkle with pearl sugar or coarse white sparkling sugar. If you plan ahead, the yolk saved from the white can be added to the brioche dough for extra richness.
If you're baking the brioche as a braided loaf, add an extra yolk to the dough, reserving the white. Just before baking the risen loaves, whisk the reserved white with 1 tablespoon milk, brush on loaves, and sprinkle with pearl sugar or sparkling white sugar.
A full-sized, fully baked brioche should register 190°F at its center using an instant-read thermometer. Loaves and small rounds should measure 205°F.
In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape. Divide the chilled dough into 12 pieces to make mini-brioche; leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves. Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans. To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack. To bake the mini brioches: Place the pan(s) into a preheated 375°F oven and bake for 25 to 30 minutes (tent after 10 minutes if they're browning too quickly). Remove from the oven, let stand for 5 minutes, then turn out onto a rack. To bake the loaves: Allow the loaves to rise till they've nearly reached the rim of the pan, about 3 hours. Bake in a preheated 350°F oven for 40 to 45 minutes, tenting with foil after 15 to 20 minutes.
Akruckus..that sounds real good..and this would work nicely, I really llike the texture and crumb on this one.
1Bigg_Er..it is a bread machine recipe but it works better than I thought it would. Gonna try making the brioche buns next.
Pam  .☆´¯`•.¸¸. ི♥ྀ. 
Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
Cobb grill with rotisserie
22" copper colored Weber / rotisseriw
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: My 1st Brioche
« Reply #23 on: January 26, 2015, 06:25:59 PM »
Thanks for the recipe. ;)
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)

Offline Tonybel

  • Full Member
  • ***
  • Posts: 111
  • We BBQ and Grill every chance we get.
Re: My 1st Brioche
« Reply #24 on: January 27, 2015, 12:32:40 AM »
Nice!
18.5 WSM, 14.5 WSM, 22.5 Black OTG, 22.5 Blue Perfomer, 22.5 Old red head (patent pending), Jumbo Joe, Smokey Joe, Weber Q, Weber Genesis.
Cast Iron disc and a comal for tacos that sit on a stand and use propane burner.