Small Parisian brioches à tête, yeast, delicious mini cupcakes
Brioche (brioche) is a type of French yeast bread. The most famous form is the Parisian brioche, called "brioche à tête". It is a brioche baked in a corrugated mold with a ball - a head (tête) of dough on top.
Brioszka is the perfect bread for breakfast, fluffy, slightly sweet, soft, buttery with a slightly crunchy crust. We can also bake the cake in a different form, buns, braid or loaf. However, brioche à tête is the most charming and will look beautiful on the Easter table.
For baking, I used 12 brioche molds with a diameter of 10 cm.
500 g of wheat flour type 500 It's the one!
50g of milk
5 large "L" eggs
180 g of butter
15 g fresh yeast
100 g powdered sugar
8g of salt
Additional egg and oil to lubricate brioches and moulds
DAY ONE - EVENING
Earlier, we take out the butter and cut the flakes into liquids. We leave it at room temperature so that the butter flakes soften.
Pour the milk into the mixer bowl, add the yeast and mix. When the yeast dissolves, add the eggs, flour and salt. Knead the dough at low speed for about 5 minutes.
Add half the sugar and knead again. When the sugar is well combined with the dough, add the rest of the sugar and continue kneading until a smooth dough is obtained. Without stopping kneading, gradually add butter, piece by piece. Knead slowly until the gluten develops well and the dough is smooth and elastic.
Cover the bowl with either a tight lid or cling film. We leave it at room temperature for about 1.5 hours. When the dough rises to about 1/3 of its volume, put the bowl with the dough in the fridge for about 12 hours, preferably overnight.
We form brioches from cold dough, because when the dough warms up it will be sticky and difficult to form. If you are not skilled, leave half of the dough in the fridge and form brioches in two stages.
Divide the cold dough into 12 portions and quickly form balls. If the dough sticks to your hands, sprinkle it lightly with flour. Then take each ball and with the edge of your hand press (without separating the dough) on about 20% of the dough. We roll on the counter until we get a shape resembling a pendulum (as in the picture). Make a hole in the larger ball with your finger, widen it slightly and put the smaller ball through the hole. Put it in an oiled mold and repeat the whole process with the remaining portions of the dough.
Smear the dough in the molds with oil, cover with cling film and leave at room temperature until it doubles in volume. Everyone's rising time may be different, mine took about 1.5 hours.
Preheat the oven to 180°C. Just before baking, brush the brioches with a beaten egg and bake for about 15 - 20 minutes. Baking time depends on the oven. After 15 minutes, control the baking, too long baking will cause the brioches to be dry.
Take the baked brioches out of the molds and let them cool down on a wire rack.
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