Super Easy Brioche Flower
Hello ! New brioche recipe on the blog. This recipe is very easy, and I must admit that since my mother gave me her pastry robot, it's even easier to make brioches (less tiring too).
If you don't have a robot at home, you can of course make this recipe, it will just be necessary to knead by hand and a little longer that's all (it strengthens the arms! I decided to keep my arms soft, it's a style haha). In short, the crumb of the brioche is stringy and compact, it is super good plain and for the most greedy you can put jam or chocolate spread on it, yum!
I tasted it with almond puree and also with my mother's homemade raspberry jam, a delight!
I did not use margarine this time or vegetable milk. It just goes to show that you can make delicious brioches without being too fatty :)
And I used "T65" flour, it's french but you can used all purpose flour or a white flour for bread. Little advice, prepare the night before, this will allow the dough to rest well all night ;)
The necessary ingredients are flour (here T65), coconut cream, agave syrup, liquid vanilla extract, dry baker's yeast, fine salt, chocolate shavings, almond powder and cane sugar topping. The necessary utensils are a kitchen scale, a measuring cup, a tablespoon, a pastry processor with a dough hook, a cake tin (round here it's better to make a flower form), baking paper.
470g of flour
350ml of coconut cream
50ml of agave syrup
2 tbsp liquid vanilla extract
7g of dry baker's yeast
5g of salt
- The day before: Warm the coconut cream with the agave syrup and vanilla extract. Add the dry yeast. Mix, let stand for about 10min, stirring occasionally. The mixture should have a "frothy" appearance. - In the bowl of your food processor fitted with a dough hook (or a bowl), mix together the flour and salt, then add the mixture with the yeast. - Start the robot at a slow speed, let knead for about eight minutes. (without a robot, mix with a wooden spoon then knead the dough by hand for about ten to fifteen minutes). - The dough should no longer stick at all. - Make a ball with the dough, put it back in the bowl of the food processor (or your large bowl), put a plate upside down on it and leave it overnight in the refrigerator. (You can lightly flour the bottom of the bowl if you don't want the dough to tear the next day).
- The next day: Knead the dough a little on a clean and very lightly floured work surface. - Cut eight balls of dough of about 100gr (the last one should be about 50gr). - Model them with your hands and place them in the cake mold (ideally round for the flower form), previously covered with baking paper. Lightly moisten the balls with drops of water. - Place a clean cloth on top and let stand for one hour at room temperature. - Moisten again and sprinkle if you wish with almond powder, chocolate shavings and / or sugar. - Preheat the oven to 250 ° c (482°F), bake for a minute and a half at this temperature then lower the temperature of your oven to 180 ° c (356°F) (without opening your oven), cook for 20 to 30 minutes (depending on the oven). - Unmold with the baking paper and let the brioche cool on a cooling rack (to avoid humidity).