Brioche Robes + video

Hello everyone, I hope you are all well.

Have you ever had freshly baked brioche, or tried making it yourself? Brioche is a typical French bread, perfect for those mornings when you want something a bit more luxurious for breakfast.

Brioche

• 5 3/4 cups (725 grams) all-purpose flour (use 50/50 strong flour if you can find it)
• 3 teaspoons dried yeast
• 1/3 cup + 2 tablespoons (100 grams) regular sugar
• 1-2 teaspoons salt
• 2/3 cup (160 ml) cold water
• 5 large eggs
• 1 1/3 cup (310 grams) unsalted butter, at room temperature
• 1 egg, for the egg wash

Brioche

• Put the flour, yeast, sugar, salt, water and 5 eggs into a mixing bowl. Use the dough hook attachment and knead on low for about 10 minutes.
• Add the butter, little by little.
• When all the butter is added, knead for another 10 minutes. The dough is ready when it starts to pull away from the sides of the bowl.

Divide the dough into two parts, wrap in plastic wrap and put in the refrigerator. Chill overnight.

This photo shows what the dough looks like the next day:

To make Brioche Robes, watch the video below. use cold dough after it has proofed over night in the refrigerator.

Preheat the oven to 350 F° /  180 C°

I Brush each Brioche robe ightly with heavy cream and bake for 15- 20minutes, or until golden brown.

While the brioche buns are still warm, brush them with butter and generously dust with different sugar of choice.

• sugar + lemon zest

• sugar + raw licorice powder

• sugar + cinnamon

• Freshly baked brioche – is there anything better on a Sunday morning?
• This brioche keeps well for at least 3 days (room temperature) if well wrapped in plastic wrap.

I wish you all a wonderful Sunday, Hugs from me to you. Manuela xo