May 5, 2017
Rob
,
3

Video: Simple round brioches

That’s it, I’ve made the purchase of the decade: my new stand mixer. It took me years to make up my mind and upgrade but finally this cool “prairie green” KMix by Kenwood is mine! (Yes, “prairie green” is the name of the color. And I’m not ashamed of it!) 😛

It seems very similar to the KitchenAid, but it’s less girly, (way) less expensive and has nicer colours!

So what do you do when you have a new mixer and you want to see if it actually does its job well? You put it to the test with something that never came out well with the previous mixer: brioches!

I wrote about brioches in another article (check it out for all the details about flour type, yeast tips and the general kneading process), but I was never able to get such an astonishing result!

This time my brioches turned out amazing: extremely soft, with a light taste of butter (but not too much) and they are absolutely the best you can get for a healthy breakfast!

So far I’m very satisfied with the KMix! Do you have one? Or did you prefer to spend the double for a KitchenAid? Share your thoughts! 😛

 

Simple round brioches

Print recipe

Ingredients

Brioche dough

250gStrong flour (W380)
30gGranulated sugar
5gSalt
10gFresh yeast
150gEggs (~3)
165gButter (room temperature)
As neededCoarse or granulated sugar

Egg wash

2Egg yolks

Directions

1
Melt the yeast in a bit of lukewarm water. Pour the mixture in a mixing bowl then cover with the flour. Add the sugar on one side and then the salt on the opposite side. Finally add the eggs.
2
Start kneading at low speed with the hook attachment (or knead by hand!) until you obtain a thick dough (5-10 minutes)
3
Add the butter dice one by one slowly (the process should take a couple of minutes in total)
4
Slightly increase the speed and keep kneading for about 20 minutes
5
The dough is ready when it "cleans the bowl" and it holds together in one piece
6
Make a ball out of the dough and place it to rise in a bowl covered with plastic wrap
7
Leave the dough to rise for about one hour or anyway until it doubles in size (it actually depends of your kitchen temperature).
8
One the dough has properly risen, "punch" it (or simply press it) a few times to let the fermentation gases escape. Then cover in plastic wrap and store in the refrigerator for at least 2 hours, or better overnight.
9
Take the dough out of the fridge and cut it in equal pieces (60g each... and yes, you have to weigh them one by one)
10
One by one, fold each piece of dough in three and then roll into regular balls. To do this, you need to give elasticity to the dough by rolling it and slightly pressing it on the work surface (lightly flour it if needed). Keep your hand quite rigid. The final rolled ball should look smooth and regular.
11
Place the brioche balls on a parchment-lined tray, brush them with the eggwash (2 egg yolks beaten together) and let them proof at room temperature for 1h-1h30
12
At the end of the proofing phase, brush again the dough with eggwash, add the coarse or granulated sugar and bake in the oven preheated at 180°C for around 12 minutes

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