Compact brioche

Name: Compact brioche
Ingredients: 50 g Whole milk; 50 g Fresh egg; 40 g Egg yolk; 500 g Brioche flour; 25 g Fresh yeast; 250 g Fresh egg; 100 g Salted butter; 25 g Honey; 65 g Light brown sugar; 7.5 g Salt; Glaze

This basic recipe for brioche is quick and easy to make and contains no cream or milk.This makes the brioche compact in structure. This recipe is ideal for good mise-en-place and the baked brioche keeps well in the refrigerator.

Ingredients

50gWhole milk

50gFresh egg

40gEgg yolk

500gBrioche flour

25gFresh yeast

250gFresh egg

100gSalted butter

25gHoney

65gLight brown sugar

7.5gSalt

Glaze

Preparation

Mix the ingredients.

Mix the flour, yeast, and eggs for about 2 minutes.
Add butter, honey, and caster sugar and mix for about 10 minutes at low speed.
Add salt and continue mixing until the dough reaches a temperature of 26–28°C. The dough is ready when you can pull a thin membrane.
Let rise for one hour at room temperature.
Roll out into a sheet and let rest in the refrigerator for 12 to 14 hours at a maximum of 5°C.
Portion cold to the desired weight/size, apply the glaçage, and let rise covered for 1.5 hours at room temperature.
Bake at 190°C for about 25 minutes (depending on the size) in the oven.

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