Lush and airy brioche, which will turn out even in an inexperienced hostess, but you need to take into account the nuances

Lush and airy brioche is not lost on any table. This sweet dough bun scares away only by the fact that it is a whole science to prepare it correctly. However, the brioche, the recipe of which we offer readers today, will turn out even inexperienced hostess. Of course, given all the important nuances.

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Brioche recipe Test ingredients

• 300g sweet strong opar
• 50g water
• 50g cream
• 3 chicken eggs
• 1 chicken yolk
• 70g sugar
• 8g salt
• 475g wheat flour
• 80g butter
• 40g butter noise

Preparation

1. Pour water into a large container, add cream. By the way, water with cream here can be replaced with about the same volume of ordinary milk (100-120 ml). Here also add sweet opar, eggs, sugar, salt and flour.
   
   
   
   
2. With the help of dough, stir the dough for about 5 minutes at minimum speed. Then let the dough rest for half an hour and keep stirring it for another 2 minutes at second speed.
   
   
   
   
3. Now you can mix the dough for a few more minutes, adding heated butter. By the way, keep in mind that the oil is better to add parts. Also, don’t forget to add noiset butter at the end. Although instead of the last ingredient, you can take 50 g of ordinary butter. When the dough is already smooth and will stretch well, you can stop mixing it.
   
   
   
   
4. It is important that the test temperature is not higher than 24 ° C. If more, then send for half an hour in the refrigerator. Then at room temperature of 26-28 degrees, leave the dough to wander under the lid for 2 hours.
   
   
   
   
5. Divide the dough into 6 parts, mold each part. Also remember to burst large bubbles on the test to get rid of excess air. Let the blanks of dough rest for 5 minutes, and in the meantime prepare high forms for baking. By the way, do not forget to lubricate the shape with sunflower oil.
   
   
   
   
6. Each part of the test roll, giving a long shape, along the way bursting bubbles. After that, each workpiece roll into a tight roulette, put in a baking container, cover the lid and send for grazing for 3.5 hours at a temperature of 26-28 degrees.
   
   
   
   
7. Before baking on top, lubricate the dough with egg yolk. Bake in an oven heated to 160 degrees 25-30 minutes.
   
   
   
   

Rouge brioche will soon show off on the table. With such homemade pastries, no store analogues stand nearby. Preparing such beauty is definitely worth it. You will have to spend more than an hour in the kitchen.

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Have you ever cooked brioche? Share your experience in the comments.