Viennabriocheloaves Recipes

BRIOCHE LOAVES

Steps:

• Place lukewarm milk and yeast in a small bowl; stir to dissolve.
• Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
• In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
• Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
• Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
• Butter two loaf pans whose bases measure 8 1/2-by-4 1/2 inches on top and 7 1/2-by-3 1/2 inches at base. Divide dough into 2 equal pieces. Divide each piece into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side by side.
• In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
• Preheat a convection oven to 400 degrees (425 degrees on a conventional oven).
• Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.
• Remove from oven and let brioche cool in pans for 5 minutes. Unmold onto a wire rack and let cool completely.

VIENNA BRIOCHE LOAVES

Steps:

• Combine 1 3/4 cups flour, 1/4 cup sugar, and next 3 ingredients in a large mixing bowl; stir well. combine 1 cup butter and water in a saucepan; heat until butter melts, stirring occasionally. Cool to 120F to 130°F.
• Gradually add liquid mixture to flour mixture, beating well at low speed with an electric mixer. Beat an additional 2 minutes at medium speed. Add 6 eggs; beat well. Gradually stir in remaining flour. cover and let rise in a warm place (85F), free of drafts, 1 hour or until doubled in bulk. Cover and chill at least 8 hours.
• Combine 3 tablespoons butter and next 4 ingredients in a medium bowl; stir well. Stir in pecans, and set aside.
• Punch dough down; turn out onto a lightly floured surface, and knead 4 to 5 times. Divide dough in half. Work with 1 portion of dough at a time, refrigerating other portion. Roll dough into a 14 x 9 inch rectangle; brush with melted butter. Spread half of pecan mixture over dough to within 1/2 inch of edge. Roll up 1 side of dough, starting at short side and ending at middle of dough. Roll up remaining side of dough until rolls meet in the middle.
• Place dough in a well greased 9 x 5 inch loafpan, rolled side up. Gently brush loaf with melted butter. repeat process with remaining portion of dough and pecan mixture. Cover and let rise in a warm place, free of drafts 45 minutes or until doubled.
• Bake at 350F for 20 minutes;cover with aluminum foil and bake 15 more minutes or until golden. Remove from pans immediately, cool on a wire rack. Sprinkle with powdered sugar.