flaky honey brioche bread. - Bestrecipe005

flaky honey brioche bread. – Bestrecipe005

  • 2/3 cup warm whole milk
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup honey
  • 5 eggs – 4 used in dough, plus 1 egg beaten for brushing
  • 3 1/2 – 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/4 cup) salted butter, at room temperature
  • 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin

1. In the bowl of a stand mixer, combine the milk, yeast,
honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is
completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter
and mix until combined, about 2-3 minutes more.
2. Cover the bowl with plastic wrap and let sit at room
temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured
surface, creating a large rectangle that’s about 12×18 inches. Lay the thin
slices of cold butter on one half of the dough, pressing gently to adhere.
4. Fold the other half of the dough over butter, covering it
completely. Roll the dough out into a large rectangle, roughly 12×18 inches.
Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of
the first layer so you have three dough layers (like an envelope). Wrap the
dough in plastic wrap and transfer to the freezer for 15-20 minutes until
chilled. Alternately, you can chill the dough in the fridge for 1 hour or
5. Meanwhile, butter two (9×5 inch) bread pans.
6. Remove the dough from the freezer. Roll the (envelope
shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of
dough closest to you, roll the dough into a log, keeping it tight as you go.
When you reach the edge, pinch along the edges to seal.
7. Cut the dough in half and place seam side down in
prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the bread pans
on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven
and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5
minutes, then flip out onto a cooling rack. Slice and serve warm or cold.

This Recipe adapted from >>>> Click Here

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