Monday, April 21, 2014
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Brioche recipe
How to make light brioche rolls
Brioche is a rich bread where butter and eggs are used with strong white bread flour.
Chefs light brioche recipe still uses butter and eggs but just not as much as a traditional rich brioche recipe.
These brioche rolls are so delicious that you could possibly just sit eating them off a plate rather than serving the rolls with a meal.
It is best to eat the rolls on the same day as baking as the flavour and texture is wonderful.
The shape of the brioche rolls also add an extra excitement to the recipe, it is really nice to eat these delightful mini brioche rolls and serve them to others who can enjoy them.
Just follow the step-by-step pictures below and get baking.
Ingredients for Light brioche rolls
2 oz Butter/Margarine
1 Tbsp Caster sugar
1 tsp Salt
2 Eggs (medium)
225ml Milk (soya milk works)
1 Sachet of active yeast (2 tsp)
550g Strong white bread flour
Blue poppy seeds (optional)
Picture of light brioche roll with blue poppy seeds ready to go in the oven.
Whisk both eggs.
Take a tablespoon of eggs and place in a small cup, this is to egg wash the brioche rolls.
Make a well in the centre of the flour and pour in the melted butter along with the whisked eggs.
Bring the brioche dough together.
Take a smaller piece of dough and shape the same by kneading it into shape.
Push your thumb into the top of the brioche roll.
Place each brioche roll onto a greased and floured baking tray.
Lightly grease some cling film and loosely place on top of the brioche buns.
Leave in a warm place for 30 minutes or until doubled in size.
Sprinkle some brioche rolls with blue poppy seeds.
Bake in a hot oven at gas mark 7 for 20 minutes or until golden.
Do not place on the top shelf of the oven.
Brioche recipe
How to make light brioche rolls
Brioche is a rich bread where butter and eggs are used with strong white bread flour.
Chefs light brioche recipe still uses butter and eggs but just not as much as a traditional rich brioche recipe.
These brioche rolls are so delicious that you could possibly just sit eating them off a plate rather than serving the rolls with a meal.
It is best to eat the rolls on the same day as baking as the flavour and texture is wonderful.
The shape of the brioche rolls also add an extra excitement to the recipe, it is really nice to eat these delightful mini brioche rolls and serve them to others who can enjoy them.
Just follow the step-by-step pictures below and get baking.
Ingredients for Light brioche rolls
2 oz Butter/Margarine
1 Tbsp Caster sugar
1 tsp Salt
2 Eggs (medium)
225ml Milk (soya milk works)
1 Sachet of active yeast (2 tsp)
550g Strong white bread flour
Blue poppy seeds (optional)
Picture of light brioche roll with blue poppy seeds ready to go in the oven.
Picture of the fluffy inside of a light brioche roll.
How to make light brioche rolls
Melt the milk, butter and sugar in a small pan on a low heat until the sugar is dissolved and butter melted.
Do not boil just gently heat.
Leave to cool down for 10 minutes or so, you want it to feel tepid (slightly warm) not hot.
Mix the flour and salt together in a large mixing bowl.
Mix through the dried yeast.
Do not boil just gently heat.
Leave to cool down for 10 minutes or so, you want it to feel tepid (slightly warm) not hot.
Mix the flour and salt together in a large mixing bowl.
Mix through the dried yeast.
Whisk both eggs.
Take a tablespoon of eggs and place in a small cup, this is to egg wash the brioche rolls.
Make a well in the centre of the flour and pour in the melted butter along with the whisked eggs.
Bring the brioche dough together.
Knead the brioche dough for 10 minutes.
Place into a clean greased bowl and cover.
Leave in a warm place for 30 minutes or until it has doubled in size.
Place into a clean greased bowl and cover.
Leave in a warm place for 30 minutes or until it has doubled in size.
Knead the dough briefly.
Cut the dough into small pieces.
Cut the dough into small pieces.
Take a small piece of dough.
Briefly knead it into a round shape.
Briefly knead it into a round shape.
Take a smaller piece of dough and shape the same by kneading it into shape.
Push your thumb into the top of the brioche roll.
Place each brioche roll onto a greased and floured baking tray.
Lightly grease some cling film and loosely place on top of the brioche buns.
Leave in a warm place for 30 minutes or until doubled in size.
Mix the tablespoon of eggs with a a little milk and brush the brioche rolls.
Sprinkle some brioche rolls with blue poppy seeds.
Bake in a hot oven at gas mark 7 for 20 minutes or until golden.
Do not place on the top shelf of the oven.
Once baked place on a wire rack to cool down a little.
Eat freshly baked light brioche on the same day as baking.
Enjoy Chefs light brioche rolls recipe.
Eat freshly baked light brioche on the same day as baking.
Enjoy Chefs light brioche rolls recipe.
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