Brioche Recipe Using the Bricknic Brick
There's something magical about baking brioche: the soft, buttery texture, the rich aroma, and the satisfaction of shaping and baking your own bread. With this recipe, you'll take your brioche game to the next level by baking it in a Bricknic cooking brick. The unique steaming process within the brick creates an irresistibly tender crumb and a golden, glossy crust. Perfect for sharing or enjoying on its own, this recipe combines tradition with an innovative touch.
Ingredients
What You Need:
- 65g tepid milk
- 40g sugar
- 4g dry yeast or 1/4 cube of fresh yeast
- 250g flour
- 1/2 tsp salt
- 1 egg
- 40g butter (at room temperature)
- 1 tbsp crème fraîche
- A few drops of orange blossom water
- 1 egg yolk (mixed with a little water for glazing)
Instructions
1. Preparing the Dough:
a. Mix the milk, sugar, and yeast together until well combined.
b. Add the flour, salt, and egg to the yeast mixture. Knead until a smooth dough forms. Incorporate the butter, crème fraîche, and orange blossom water, and continue kneading until the dough is elastic and silky.
c. Let the dough rest at room temperature for 2 hours, then refrigerate overnight to allow it to rise slowly and develop its flavor.
2. Shaping the Brioche:
a. The next day, gently roll out the dough to release any gas build-up. Divide the dough into six long strips.
b. Braid three strips together to form one brioche. Repeat with the remaining three strips for a second brioche.
3. Preparing the Brick:
a. Soak the top part of the brick in water to prepare for steaming.
b. Brush the braided brioche with the diluted egg yolk and let it rest for 30 minutes.
4. Final Cooking:
a. Preheat the oven to 200°C (392°F) and place the entire brick inside for 15 minutes to heat it thoroughly.
b. Place the brioche inside the brick and bake for 10 minutes.
c. After 10 minutes, uncover the brick, brush the brioche with more egg yolk for a glossy finish, and bake for another 10 minutes at 180°C (356°F).
d. Remove the brioche from the brick and oven, and let it cool on a wire rack for at least 20 minutes to set and ensure the best texture.
Enjoy your beautifully baked brioche, made even more special with the Bricknic cooking brick!
