Brioche Au Fromage Recipes

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

BRIOCHE

Steps:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
• Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
• Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
• Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

BRIOCHE AU FROMAGE

Steps:

• add ingredients to bread machine in this order.
• cook on sweet cycle.

BRIOCHE AU FROMAGE

Steps:

• Place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
• Beat at medium speed for 2 minutes.
• Break the butter into small pieces and add it to the mixture. Beat one minute.
• Add the eggs one at a time and the rest of the flour. Beat thoroughly after each addition.
• Beat at medium speed for 10 minutes. You may have to scrape the dough down off the sides of the bowl from time to time.
• Stir the cheese into the dough and blend thoroughly.
• Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
• Do not stir down the dough. Place it in the refrigerator for at least 5 hours or overnight. This dough must be chilled before it can be worked.
• Take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. Place one on the counter and the other back in the bowl in the refrigerator.
• Divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
• Carefully roll the three pieces out to form long strands, 14-16 inches long. Be patient, as the dough will spring back a bit after each roll.
• When you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
• Place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
• Brush both loaves with the egg-milk glaze.
• Let the two doughs rise uncovered until doubled, 1-2 hours.
• Heat oven to 400F / 205°C This is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
• When ready to bake, give the loaves another brushing with the glaze.
• Bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
• Bake until the loaves are done, then carefully remove them from the oven. These loaves will be fragile until they cool.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.