Brioche is a soft, light-textured buttery bread. Usually they are made plain but I do like to sprinkle mine with walnuts or poppy seeds, or sesame seeds. They are great with coffee, tea or just on their own. You can try and make them and see which you like better.
The weather turned cold. Seems that winter decided to come early.... and what better way to warm up the house then with some baking.
Well, here is the recipe and some instructions to help you along. Hope you enjoy them as much as we do.
4-1/2 tsp. yeast
1/4 cup warm milk
1/3 cup sugar
1/2 cup 2% milk
1 tsp. grated lemon peel
1/2 tsp. salt
4 to 4-1/4 cups all-purpose flour
4 eggs, plus 1 egg for brushing
3/4 cup unsalted butter, melted
poppy seeds, sesame seed and walnuts, for sprinkling on top, optional *
In a small bowl, dissolve yeast in the warm milk; set aside until foamy.
Place yeast mixture into a large mixing bowl. Add sugar, milk, lemon peel, salt and using a mixer, beat together until blended. Stir in 1 cup of flour and continue beating until flour is all incorporated. Add eggs and beat until starts to bubble, about 2-3 minutes.
While beating, slowly add the melted butter and mix until all incorporated. Add more flour, as much as you can using the mixer.
Remove bowl and mix in the remaining of the flour with a whisk or a wooden spoon, then by hand, kneading until dough is smooth and little air pockets are starting to form on the surface. This may take 5-10 minutes. Dough will be soft and elastic.
Cover with a plastic and let rise in a warm place until doubles in size.
Turn dough onto a lightly floured surface. Divide into 12 pieces. Take one piece, cut in 3; roll each piece into a stick about 6 inch long. Braid the 3 pieces together; place on a baking sheet or you can fold in two, and press ends together underneath to form a bun.
Or divide each piece into two longer sticks. Twist them together, then bring ends together to form into a wreath.
Place on a lightly greased baking sheet; cover and let rise, in a warm place, until doubles, about 30 minutes (or longer, depending how warm the kitchen is).
Whisk remaining egg and brush over rolls.
Plain Brioche with poppy seed and walnuts
Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks. Let cool a little before eating.
* Optional; After brushing with egg, sprinkle some with plain poppy seed and some with vanilla sugar walnuts ( 1 packet vanilla sugar mix in with a 1/2 cup finely chopped walnut).
Leia’s Culinary Treasures