Brioche

Voici une recette de vraie brioche trouvée sur le blog Le Pétrin. Elle est délicieuse, bien aérée et il suffit de suivre la recette précisément pour la réussir. Je l'ai réalisée en Egypte, en visite chez mes parents : comme les ingrédients sont basiques, on peut la faire n'importe où !

Il faut cependant s'y prendre à l'avance car comme toute pâte levée elle nécessite beaucoup de repos, mais elle se congèle très bien d'après l'article pré-cité.
Je l'ai fait à l'aide d'un robot mais vous pouvez pétrir à la main, il faudra être patient.

Lien de la recette (avec ces proportions j'ai eu de quoi faire deux brioches et une dizaine de boules individuelles)

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English Version

Here is a true Brioche recipe found on the french blog Le Pétrin. It is delicious (daddy-approved), airy, soft and you only have to follow the exact recipe to make it as well.

I baked it in Egypt where my parents live : it only requires basic ingredients so you can make it anywhere.

Best prepare it the day before though, because it takes some time to do it but it can be frozen. I used the robot but you can knead by hand, just be patient.

Recipe for two big brioche and about 10 individuals

(2,2kg of dough)

• 1kg flour
• 40g fresh yeast or 5 tsp baker's dry yeast (50g in winter, or 6tsp)
• 150g sugar
• 20g salt
• 9 eggs
• 150g milk (or water)
• 350g soften butter

Take all the ingredients and bring them at room temperature. Cut butter in pieces.

In a big bowl (of the robot), add sifted flour, yeast, sugar and salt. (If using fresh yeast, delay it in milk or water before adding it to the bowl). Dig a hole in the center of the flour and pour eggs and milk (or water) in it.

With your hands start kneading the batter beginning in the center and incorporating the flour little by little until you get a soft dough. 

On a flat surface, knead the dough : strech it forth and fold it back towards you, turning the batter of a quarter from time to time. You can add a small tbsp of flour if it's too sticky, knead 15 to 20 minutes until the dough is smooth and homogeneous. If using the robot, knead at low speed for 5 minutes then at medium speed for 10 minutes until the dough unstick from the bowl.

Add soften butter (in a few steps) while kneading (it becomes sticky again). Keep kneading until all the butter is incorporated (10 minutes with the robot, 15-20 minutes by hands) and the batter is supple, smooth and bright.

Put the batter in a big bowl and cover with plastic film. Let it rest for 1h30.

Pull down the batter by slipping your fingers between the batter and the bowl, and let it fall back down. Keep doing this until the batter unstick the border of the bowl then fold it back towards the bottom. Put a plastic film over the bowl and put it in the fridge for at least 6h (or the entire night - it will enable the aromas to develop).

Put the batter on a slightly floured flat surface and prepare small balls of roughly 75g of dough.

Let it rest for 15 minutes.

Put the balls of dough in molds (in zigzags) and let it rest for 2h more.

Preheat the oven at 180*C, then bake for about 30 minutes.