This positively scrumptious plaited brioche loaf recipe (also referred to as braided brioche), by one in all France’s most well-known bread makers, Eric Kayser of Paris, makes 3 delicious brioches.
Preparation time 50 min – resting time 18 h – baking time 25 min
Tools: 3 loaf pans 25 x 11 cm (10 x 41⁄4 inches)
For the brioche
600 g (41⁄4 cups/1 lb 5 oz) cake (pastry) flour (T45/farine de gruau)
11 g (2 tsp) positive salt
22 g (beneficiant 2 tbsp/3⁄4 oz) recent yeast, crumbled
85 g (scant 1/3 cup/3 oz) water at 20°C (68°F)
90 g (6 tbsp/31⁄4 oz) full-fat (entire) milk
5 eggs
90 g (scant 1⁄2 cup/31⁄4 oz) caster (superfine) sugar
10 g (2 tsp) darkish rum
6 g (1 tsp) orange flower water
6 g (1 tsp) vanilla extract
140 g (scant 2/3 cup/5 oz) butter, softened
For the ending
1 egg, crushed, for glazing
1 tbsp full-fat (entire) milk
pinch of positive salt
Methodology
1 Yesterday, combine 100 g (3⁄4 cup/ 31⁄2 oz) of the flour with 2 g (1/3 tsp) of the salt in a bowl, utilizing a whisk. In a small bowl, dissolve 2 g (1⁄2 tsp) of the yeast within the water. Combine the dissolved yeast into the flour and salt combination with a rubber spatula. Switch the dough to a floured work counter and form right into a non-sticky ball. Put the dough into an hermetic container with a calmly greased lid and refrigerate for a minimum of 15 hours.
2 On the day, mix the milk with the eggs, sugar, rum, orange flower water and vanilla extract in a stand mixer fitted with a dough hook. Combine on low velocity, then crumble within the remaining yeast and add the remainder of the flour and knead on low velocity till all substances are included. Add the remaining salt whereas kneading. Incorporate the fermented dough from yesterday and blend on medium velocity for quarter-hour till the dough comes away from the edges of the bowl. Progressively add the butter and knead for quarter-hour on excessive velocity, till the dough once more comes away from the edges. The dough needs to be easy and shiny. Switch to a calmly floured bowl, cowl with cling movie (plastic wrap) in direct contact and go away to rise for half-hour at room temperature. The dough ought to solely rise barely. Refrigerate for between 2 hours and in a single day.
3 Preheat the oven to 30°C (86°F). On a floured work counter, divide the dough into 9 items of equal weight (about 145 g/51⁄4 oz every). Roll them into uniform 25–30-cm (10–12-inch) strips (a) (b) (c) (d) (e). Place three strips vertically and seal them collectively at one finish. Then plait (braid) them collectively (f) (g). Seal the opposite finish and tuck each ends beneath (h). Repeat the operation to make two extra brioches. Switch the brioches into greased loaf pans and brush them with eggwash made by beating the egg, milk and salt collectively. Flip off the oven and put the brioches inside to show (proof) for 1 to 11⁄2 hours.
4 Take away the brioches and preheat the oven to 150°C (300°F). Glaze the brioches once more with eggwash and bake for about 25 minutes, keeping track of them.
5 Take away the brioches from the oven, then cool on a wire rack.
Extracted from The Bread Ebook: 60 artisanal bread recipes from one of many world’s best bakers – French chef, grasp baker and best-selling creator Éric Kayser. Revealed by Phaidon Press 2022. Pictures © Massimo Pessina
Éric Kayser comes from an extended line of French bakers, and is the founding father of the award-winning worldwide bakery Maison Kayser.
