Brioche bread ingredients:
- 500 g (17.6 oz) all-purpose flour
- 22 g (0.78 oz) fresh yeast OR 6 g (0.21 oz) dry instant yeast OR 8 g (0.28 oz) dry active yeast
- 80 g (2.82 oz) sugar
- 300 g (10.58 oz) eggs OR 6-8 egs + water to add up to 300 g (10.58 oz)
- 250 g (8.8 oz) butter
- 10 g (0.35 oz) salt
- oil or butter for baking mould
- egg yolk+water for a glaze
⏳ TIMESTAMPS:
0:00 introduction
1:28 ingredients
2:42 mix ingredients
5:46 keep dough to raise 1st time
7:22 keep dough flat in the fridge
7:45 cut and weight
8:28 shape dough balls and keep to raise
10:42 adding fillings
11:00 glaze
12:17 baking 180 C / 350 F
12:44 put on the grid righ after oven
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#ChefVivien #BriocheBread #FrenchRecipe
