[ Post a Response | Mauritian Cuisine ]
Posted by Madeleine on 16/9/2006, 5:32 pm, in reply to "Re: BRIOCHE" Recipe Method:
211.28.206.144
Try this one.
Ingredients:
Flour (500 g)
Butter (300 g)
Eggs (5)
Fine white sugar (50 g)
Baker's yeast (20 g)
Salt (10 g)
1. Put 3/4 of the flour out on the work surface in a large ring, about 25 cm diameter. Place the sugar and salt into the center of the large ring.
2. In the middle of the work surface, place the remaining flour in a small ring, about 10 cm diameter. Crumble the baker's yeast into the center of the small ring. Pour a small amount of water into the small ring and mix in the flour a bit at a time, until you have a soft ball of dough. Wrap this ball of "leaven" dough in cling wrap,leave in a warm spot and allow to rise.
3. Break the eggs into the center of the large ring, and mix in the flour by pulling it into the center. Knead the mixture by fisting it down onto the surface so that it sticks, pull it to stretch it out, and then fold it back over itself to trap a layer of air inside. Continue to knead the dough until it is smooth, adding small quantities of water as necessary if the dough is too stiff.
4. Press the raised ball of leaven dough into the center of the large ball of dough. Knead the mixture several times by squeezing it between fingers and thumbs and folding it inwards.
5. Soften the butter to the same consistency as the dough. Take half the dough and mix the butter into it by hand. Add in the second half of the dough, folding it in with the fingers several times until it is smooth.
6. Put the dough into a floured baking bowl, cover it with a cloth and leave it to double in volume.
7. Knead the dough to remove any air.
8. Divide the dough into small round portions. Place on a non-stick baking tray. Leave the dough in a warm place until it has doubled in volume. Paint a well-beaten egg onto the top of the dough and put into the oven on moderate heat to cook for approximately 15 mins.
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