viennoiseries

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Learn how to with my step by step recipe. INTERMEDIATE - This is an easy brioche recipe, but requires a stand mixer. The dough is slightly harder to manage than a regular lean dough. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Brioche Bread Recipe

milk

½ tsp active dry yeast (about 9 g)

tsp honey

large eggs (You can also use 4 large eggs)

vanilla

2.1 oz granulated white sugar (5 tbsp)

17.6 oz AP flour (4 cups + 2 tbsp (Spoon and leveled))

½ tsp sea salt (fine grind)

unsalted butter

Measure all the ingredients.

Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.

Add the eggs and yolks, and whisk gently to break the egg yolks.

Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.

With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 - 5 minutes.

Add the first portion of butter, in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take about 2 minutes.

Repeat with the other 3 portions of butter, kneading the dough for about 2 minutes after each addition. Make sure to stop the mixer to scrape down the sides of the bowl (and the bottom if needed) between kneading as well. You will have incorporated all the butter in about 9 - 10 minutes of kneading time.

Once all the butter is incorporated, scrape down the sides of the bowl (and bottom if needed), and knead the dough for a further 5 - 15 minutes on speed 5 or 6.

The dough will have been kneaded enough when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn’t stick to your fingertips. Rather than going by time, knead the dough until you have reached this consistency.

Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms.

Fold in the edges of the dough towards the middle and gently press them into the dough (see pictures in the post for more information). Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball.

Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).

Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.

Turn the dough out onto a lightly floured surface, and press down gently to deflate the dough with your hands. Fold in the edges again as before towards the middle and press them in. Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.

Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.

Making the dough

Remove the chilled dough from the fridge. The dough will be much easier to work with now.

Butter and dust two 8.5 x 4 inch, standard loaf pans with flour. (You can also use 9 x 5 inch loaf pans).

Keep a bowl of flour, a pastry brush and a dough scraper/cutter ready as well.

Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, and then divide it into two EQUAL portions, using the dough cutter or a sharp knife.

Now you&#x27;ve got two dough portions to make two brioche bread loaves.

Shaping and baking the bread

Weigh one portion of the loaf and divide it into 8 equal portions.

For each portion (with the smooth side down), fold in the edges towards the middle as before. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball (see pictures in the post for more details). Repeat with the other dough portions to get 8 smooth dough balls.

Place the dough balls in the loaf pan in a zig-zag manner. This will likely be a fairly snug fit.

After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside.

Nantaise brioche loaf

Divide one portion of the dough into 3 equal portions.

Flatten each portion into a small rectangle. Then tightly roll up the rectangle to form a tube. Using your palms, and a back and forth motion, roll out the dough into a 14 inch long bread rope. Apply light but even pressure to get a bread rope with even width.

Repeat with the other two portions.

Now you have three 14 inch long bread ropes. Bring the ends of the three ropes together and pinch to seal. Braid the dough, while being careful to avoid any loose folds and to not stretch the dough ropes at the same time. Once braided, the bread loaf should be a little longer than the length of the pan (about 9 - 10 inches).

Pinch to seal the other end. Using your palms, press down the ends of the bread to flatten them against the work surface. Tuck the flattened ends to get a lovely, rounded loaf.

Carefully transfer this to the buttered and floured bread pan. Flatten slightly to fit the loaf pan.

Cover with plastic wrap and set aside.

Braided brioche loaf

Follow the same shaping instructions as for my white bread loaf in this recipe to form a regular bread loaf shape.

Regular bread loaf

Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size, and almost reaching the top of the pan. Preheat the oven to 325°F/163°C before baking the loaves.

Once doubled in size, brush the tops with an egg wash. Optionally, you can also sprinkle some Swedish sugar pearls on top for a sweet crunch.

Bake in preheated oven until golden brown on top and the internal temperature registers 190°F/88°C. This can take about 35 - 45 minutes.

Remove from the oven and let the bread loaf cool slightly - about 5 minutes.

Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.

Proofing the bread before baking

Perfect butter, flaky pastry with jam filling. Like the other viennoiserie products, the process is at least 2 days to make cruffins from the beginning

Cruffins Recipe

bread flour

g sugar

g salt

g yeast

water

sugar

raspberry/strawberry jam

Pastry dough: in the mixing bowl, place all the ingredients and bring to the mixer with dough hook attachment. Give them 12 minutes mixed on slow speed until the dough reaches approx 80% gluten development. Now cover it well and chill it overnight.

Butter sheet: Roll out the butter into a 13cm(5in) square book sheet, then place it in the refrigerator until you are ready to use.

Insert butter: The following day in the morning, first take the butter sheet out of the refrigerator with the cold dough. Roll out the dough into a rectangle 13 x 26cm ( 5 x 10in).  Then place the butter sheet in the middle (butter should be soft and pliable), fold the left and right third of the dough over the butter.

1st and 2nd fold: Roll the dough again so that the length is triple the width. Fold over the right third and the left third of the dough to the center, as if folding a business letter or a single turn. Roll out the dough to a rectangle as much as you can help a little bit. Chill it in the refrigerator, perform 1 more single turn, and chill it again for another 1 hour.

Final cut: last time, roll out the dough into a rectangle sheet 20 x 40cm (8 x 16in).  Divide and cut 12 equal strips, then leave them to rest in the refrigerator for 30 minutes.

Make a proof box: utilize the oven, place a hot boiling water tray at the bottom. After 30 to 40 minutes, once the temperature drops down to 28C (82F), it is ready to use for proofing.

Cruffin shaping: using 2 cold-relax strips to start with. Trim off the heads with a knife so that they are equal in length. Roll 2 strips to each other, stretching and tucking the end pastries into the center to form the bottom. Dipping your finger from the top straight to the bottom before placing a shaped cruffin to their mold.

Proofing and baking: place the cruffin tray in the ready proof box for approximately 2.5 to 3 hours until puffed and triple in size. Take the tray out, turn the oven to 180C (356F), wait for the heat to be ready. Bake for around 20 minutes or until the cruffins are golden-brown. As fast as you can to remove them out of the mold.

Cruffin assemble: Roll them over the granulated sugar once the cruffins are still warm. Then with the jam in the piping bag to fill the cruffins before serving.

The cruffins you have been searching for, it is simple to make cruffins at home. Step by step to make butter pastry with 2 single folds and how to shape, proof, bake and decorate cruffins.

Cruffin mold: amzn.to/3sVq1Wv
Rolling pin: amzn.to/3pOO07K

*Recipe:
260 g flour
25 g white sugar
5 g salt
5 g yeast
70 g milk
70 g water
25 g unsalted butter
125 g unsalted butter
400 g white sugar
Raspberry jam (35g each)

Detailed recipe: https://chillthebread.com/cruffins-recipe

#ASMR #Chillthebread #Cruffins

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Cruffins Recipe [Croissant + Muffin]

The French Croissant Recipe by Cédric Grolet

flour

eggs

yeast

salt

g honey

butter

400 g beurre de tourage

g egg yolks

g heavy whipping cream

In a mixing bowl with a dough hook, add in the flour, water, eggs, fresh yeast, salt, sugar, and honey.

Set your mixer to a medium-slow speed and mix the ingredients until you have a homogeneous paste. Then, set your mixer on a higher speed and mix until the paste pulls away from the sides of the mixing bowl. Add the &quot;beurre pommade&quot; (see notes) and knead until the dough comes together. Cover with a damp cloth, then let it rise at room temperature (24 to 25°C/75°to 77°F) for 1 hour.

Flatten the dough to knock out the air, then roll it out into a large rectangle according to the width of the beurre de tourage and double its length. Place it in the freezer for 5 minutes, then in the refrigerator for 15 minutes. Place the beurre de tourage in the middle of the dough, fold the dough from each side up and over to cover the butter.

Turn the edge of the visible butter to face you. Using a rolling pin, make a double fold: roll from bottom to top until you obtain a thickness of about 7 mm. Draw a small mark in the middle of the dough, fold the top and bottom into the middle, then fold the dough in half again like a wallet. Cover in plastic wrap and place the dough in the refrigerator for 10 minutes.

Finally, make a single fold: roll the dough to 1 cm thick, rolling from bottom to top to form a long rectangle. Fold the top over a third of the dough and then fold the bottom over the top. Immediately roll out the dough to a thickness of 3.5 mm to start cutting and forming the croissants.

Make the dough:

In a bowl, whisk the egg yolks and cream together.

Make the egg wash:

Cut triangles of 7 cm wide by 35 cm high. Roll the triangles on themselves starting from the base to form the croissants. Let rise for 2 hours at 26°C/77°F.

Forming the croissants:

Preheat the oven to 175°C/350°F. 

Place the croissants on a parchment paper-lined baking sheet and use a brush to apply a thin layer of egg wash to each croissant. Bake for 15 min.

When nicely golden, remove the croissants and let them cool on a rack.

Finishing and baking:

Les beignets au four c'est la recette idéale pour se faire plaisir sans trop culpabiliser ! Ces beignets sont en effet cuit sans aucune huile de friture qui a la fâcheuse habitude de tomber lourdement sur l’estomac et qui embaume toute votre maison. Ces beignets ne sont donc pas gras et sont moelleux à souhait !

Pour les puristes qui ne jurent que par les beignets traditionnels frits dans l'huile, la recette est ici ! La cuisson au four donne en effet à la pate un beignet une texture plus broche de celle de la brioche que celle d'un véritable beignet cuit dans l'huile.

Beignets au four au thermomix

Lait demi-écrémé - 120 grammes

Levure de boulanger fraîche - 15 grammes

Beurre - 30 grammes

Sucre en poudre - 100 grammes

Oeuf - 1

Farine - 340 grammes

Sel - 1 pincée

300 grammes

Préchauffage du four

Ajout d'ingrédient

Mettre 120 grammes de lait demi-écrémé dans le bol du Thermomix.

Ajouter 15 grammes de levure de boulanger fraîche dans le bol du Thermomix.

Ajout du couvercle

Ajoutez le couvercle avec le gobelet doseur

Programmation du Thermomix

Ajouter 30 grammes de beurre dans le bol du Thermomix.

Ajouter 50 grammes de sucre en poudre dans le bol du Thermomix.

Ajouter 340 grammes de farine dans le bol du Thermomix.

Ajouter 1 pincée de sel dans le bol du Thermomix.

Transfert de la préparation

Transvaser dans un saladier huilé et couvert d'un film plastique.

Précisions

Mise de coté

Réserver pendant 02 h 00 min dans le four fermé.

Dégazer la pâte pour en chassez l’air puis étalez-la sur un plan fariné sur environ 1.5cm d’épaisseur. A l’aide d’un emporte-pièce découpez les beignets.

Transvaser dans une plaque de four chemisé avec du papier cuisson et réserver couvert d'un torchon pendant 45 min.

Mise au four

Mettre dans le four pendant 10 min à 180°C.

Laisser refroidir les beignets sur une grille.

Mettre 50 grammes de sucre en poudre dans un bol dans le bol du Thermomix.

Mettre 300 grammes d'eau dans un saladier dans le bol du Thermomix.

Plonger les beignets encore tièdes dans l’eau très rapidement puis les rouler dans le sucre.

Laisser finir de refroidir sur une grille avant de déguster.

Le grillé aux pommes est une gourmandise à la fois fruité, léger et très croustillant et il peut se déguster aussi bien frais que tiède. 

Cette viennoiserie est essentiellement composée de pâte feuilletée et de compote de pommes, elle sera parfaite pour le goûter (non sans vous rappeler ceux de votre enfance) accompagnée d'une boule de glace vanille pour encore plus de gourmandise !

Grillé aux pommes au thermomix

Pommes - 300 grammes

Sucre roux - 20 grammes

Miel liquide - 1 cuillère à soupe

Eau - 1 cuillère à soupe

Mettre 300 grammes de pommes épluchées, épépinées et coupées en petits morceaux dans le bol du Thermomix.

Ajouter 20 grammes de sucre roux dans le bol du Thermomix.

Ajouter 1 sachet de sucre vanillé dans le bol du Thermomix.

Ajouter 2 pincées de cannelle en poudre dans le bol du Thermomix.

Réserver au frigo, pendant 60 min il faut que la compote de pommes soit épaisse et bien froide..

Mettre 2 pâte feuilletée sur votre plan de travail dans le bol du Thermomix.

Découper les 2 pâtes chacune en 4 carrés égaux et en mettre 4 sur une feuille de papier cuisson installée sur une plaque .

Mettre 2 jaunes d'oeufs dans un récipient dans le bol du Thermomix.

Avec un pinceau mettre du jaune d'oeuf autour des 4 carrés de pâte.

Mettre un peu de compote de pommes en l'etalant sur les carrés à la limite du jaune d'oeuf.

Sur les 4 autres carrés de pâte passer la roulette à losanges en appuyant bien.

Fermer vos carrés avec la compote en les installant dessus et appuyer doucement tout autour pour les souder.

Dorer au pinceau avec l'oeuf restant en ajoutant un soupçon de lait.

Mettre dans le four pendant 25 min à 180°C. Mode chaleur tournante. Surveiller votre four il faut que la préparation soit bien dorée.

Mettre 1 cuillère à soupe de miel liquide dans un récipient dans le bol du Thermomix.

Mettre 1 cuillère à café de sucre en poudre dans un récipient dans le bol du Thermomix.

Mettre 1 cuillère à soupe d'eau dans un récipient dans le bol du Thermomix.

Mélanger cette préparation et la passer au pinceau sur les 4 gâteaux et laisser refroidir avant de déguster :).

L’origine des beignets remonterait au temps des romains ou il s’agissait de morceaux de pâte frits et recouverts d’une sauce au miel. La coutume était alors de faire frire des beignets lors des fêtes célébrant les calendes de mars. Les calendes correspondaient au premier jour de chaque mois, et Mars correspond au début de l’année. Ainsi pour rendre honneur au dieu Mars et surtout pour faire correspondre le calendrier lunaire avec le cycle solaire, dix jours de fêtes étaient donc organisées en fin d’année.

Dans les pays Chrétiens,  il est de coutume avant le Carême de faire la fête et de manger « gras » d’où le nom de « mardi gras », qui est le jour précédant le début Carême. Comme autrefois cette fête rassemblait beaucoup de monde il était bon marché et pratique d’y préparer des beignets avec des gauffres et des crêpes.

Avec le Thermomix la préparation des beignets est encore plus rapide et on ne vous demandera pas d’attendre mardi gras pour les déguster 🙂

Beignets au thermomix

Lait demi-écrémé - 150 grammes

Levure de boulanger fraîche - 20 grammes

Farine T55 - 500 grammes

Beurre - 80 grammes

Mettre 150 grammes de lait demi-écrémé dans le bol du Thermomix.

Ajouter 20 grammes de levure de boulanger fraîche dans le bol du Thermomix.

Ajouter 500 grammes de farine t55 dans le bol du Thermomix.

Ajouter 2 oeufs dans le bol du Thermomix.

Ajouter 80 grammes de beurre dans le bol du Thermomix.

Ajouter 30 grammes de sucre en poudre dans le bol du Thermomix.

Transvaser dans un saladier couvert d'un torchon et réserver pendant 02 h 00 min.

Déposer la pâte sur un plan de travail fariné.

Etaler la pate à l'aide d'un rouleau sur une épaisseur d'environ 1 cm.

A l'aide d'un verre ou d'un emporte pièce découper des ronds de pâte.

Réserver couvert d'un torchon pendant 60 min.

Faire chauffer l'huile dans une casserole.

Déposer 1 ou 2 beignets dès que l'huile frémit.

Surveiller la cuisson ils faut que les beignets soient dorés sur chaque face.

Égoutter les beignets sur du papier absorbant saupoudrez-les avec du sucre glace.

https://www.youtube-nocookie.com/embed/Dua7ICDd4Gc

Suivez et faites la recette de Beignets au Thermomix en vidéo !

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Top 6 viennoiseries recipes from across the web

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Top Tags

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The most viewed viennoiseries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine