The air of Paris is priceless in the literal sense. Exquisite perfumes are fragrant not only crowds of passers-by. Public places are specially deodorized: metro - with mint-lemon Madlaine, underground parking - with the exclusive aroma of lily of the valley from the Dior house. But the most sincere note is the vanilla flair of fresh pastries. A collection of recipes for traditional brioche buns, classic and modern, will help you touch the heart of Paris.

Brioche bun - what is it

A vivid example of aristocratic and exquisite French pastries is a rich bun made from brewer's yeast dough with lots of butter.

The special technology for making dough, invented in the 16th century, allows you to get the lightest crumb with a rich creamy taste. The old secret is that the pastry dough is cooled for a long time before baking, and then very quickly and effectively fits in tight form.

A classic brioche is prepared in a wide form from six koloboks of dough, each of which rises in a separate tall hat. Pariselle, or brioche à tête, is baked in a special narrow tin and decorated with an extra ball of dough that looks like a head, hence its second name - brioche with a head.

The still lifes of Mane, who adored brioche with raisins and chocolate, brought great popularity and bohemian charm to this baking.

Modern pastry shops in France offer brioches with various fillings, not only sweet, but also meat. Often indiscriminate tourists under the guise of brioches are offered completely different pastries.

Classic recipe

In modern versions, the recipe is usually simplified, and this inevitably affects the taste of baking. An authentic classic recipe - for those who are not looking for easy ways.

For 600 g of dough:

  • 230 g of non-cold oil;
  • 8 g of good live yeast;
  • 20 ml of water;
  • 8 g of ordinary fine salt;
  • 15 g of white granulated sugar;
  • 40 ml of fat milk;
  • 250 g premium flour;
  • three eggs.

All specified components of the dough dough should be warm.

  1. Crush yeast into water. Dissolve salt and sugar in milk.
  2. Pour yeast into a bowl with sifted flour, mix with part of the flour. Leave on for 10 minutes.
  3. Pour in milk, eggs.
  4. Knead the dough. It will be sticky for a very long time. Sometimes it takes at least an hour for it to come together in some form.
  5. Put small cubes of butter on the dough. Wrap the edges and knead again painfully for a long time until it becomes supple and soft.
  6. Cover and clean in a warm place for 2 - 3 hours. Mass should double in volume. After that, it must be thoroughly kneaded.
  7. The next 2 - 3 hours the dough will spend in the cold and again will increase significantly in volume. He is thoroughly crushed again. An important point in the cold is at 10 - 12 ºС. The refrigerator temperature is too low, the dough just "dies."
  8. Finally, shift the finished base into a plastic bag, release air from it and tie it tight. When squeezed, the dough should be cooled for at least 8 to 10 hours.
  9. Before baking, the cold composition is again thoroughly kneaded on a table dusted with flour. In the process, it heats up a bit, becoming silky and shiny.
  10. Buns are formed from the dough: a traditional brioche, parisel or cake-shaped brioche.
  11. The blanks are warmed under a towel for an hour and a half.
  12. Finally, they are greased with a mixture of yolk and cream and put in a preheated oven.
  13. Brioche is baked at 190 ºС for half an hour and cooled on a wire rack.

With custard

This French bun is often stuffed with Patisser custard.

For cream:

  • a glass of cool milk;
  • a pair of yolks;
  • 20 g of starch;
  • 40 g of ordinary white granulated sugar;
  • vanilla extract.

The cream is prepared in advance, so that by the time of baking it has completely cooled.

  1. Bring the milk to a boil.
  2. Grind the remaining ingredients to a state of liquid cream, you can pour a couple of tablespoons of still cold milk.
  3. In a thin stream, stirring continuously, pour the mixture into milk.
  4. Cook for 2 to 3 minutes until thick.
  5. Cool by covering the surface of the cream with cling film so that it does not get windy.
  6. Roll out the dough is not very thin, a layer of up to two centimeters.
  7. Lubricate the surface with cream, stepping back from the edges. You can sprinkle the dough with frozen chocolate chips or raisins.
  8. Roll up a magnificent roll. Pinch the edge slightly so that the cream does not leak.
  9. Cut the workpiece into pieces of 3-4 cm. Put them in a greased form together or in small separate molds. Leave for half an hour to proof.
  10. Bake at 180 ºС for about half an hour, observing the condition of the crust.

With cream and chocolate filling

Chocolate filling according to this recipe rolls into the dough, repeatedly interlaying it.

The taste of brioche is very harmonious, without bright chocolate bitterness.

For cream:

  • 140 ml of milk;
  • 90 g of sugar;
  • two proteins;
  • 180 g premium flour;
  • 150 g of cocoa powder;
  • 60 g of butter.

Chocolate cream is used completely cooled.

  1. Mix all ingredients except milk and butter.
  2. Pour the mixture into hot milk gradually.
  3. Cook the brewed cream for a couple of minutes, remove from heat.
  4. Add small cubes of oil and stir so that it melts very quickly.
  5. Cover with foil “in contact” and cool.
  6. Roll out the dough.
  7. Grease half with chocolate filling.
  8. Fold in half and roll again.
  9. Repeat until the cream runs out.
  10. Roll the roll, cut it into pieces and put in a mold.
  11. After half an hour put in an oven preheated to 180 ºС for 30 minutes.

French burger pastries

In special cases, brioche buns are prepared for a burger. The delicate creamy aftertaste of baking is in perfect harmony with refined delicacies: foie gras or lobsters. Brioche also turns any other filling into a festive treat.

For a burger, the bun is baked in the usual round shape, the dough is traditionally cooked lush, creamy, but not sweet.

Ingredients:

  • 500 g flour;
  • six eggs;
  • 200 g butter;
  • 50 g of sugar;
  • 10 g of salt;
  • 10 g dry yeast.

This is a simplified recipe. The dough is warm, a total of just over an hour. During baking, the top of the buns will rise slightly less than in a classic brioche.

  1. Beat eggs with softened butter.
  2. Pour dry ingredients into the mixture and knead thoroughly. Even if a combine will be used for kneading, at the last stage you need to mash the dough with your hands to achieve perfect smoothness.
  3. Cover it and let it warm for an hour.
  4. Again, knead, divide into equal balls.
  5. Leave the baking sheet with blanks under the film for another 15 to 20 minutes.
  6. Lubricate the tops with yolk and bake at 180 ºС for half an hour.

Brioche bun in a slow cooker

Gentle baking is extremely successful if it is slowly baked in a slow cooker.

For the test:

  • 600 g flour;
  • 5 eggs;
  • 70 ml of milk;
  • 10 g dry yeast;
  • 180 g of sugar;
  • 10 g of salt;
  • 150 g butter.

Dough and dough will fit right in the multicooker bowl.

  1. Make a thick dough of warm milk, yeast and a third of flour.
  2. Keep it warm for an hour.
  3. Put the mixture in the remaining flour, add salt and sugar.
  4. Introduce eggs one at a time, and then oil in parts. After each addition for a long time and thoroughly knead the dough.
  5. Lubricate the multicooker bowl with oil, put all the dough into it.
  6. Turn on “Preheat” for 15 minutes.
  7. Do not open the cover for two hours. The approaching dough will easily separate from the walls of the dishes.
  8. Knead the dough, divide into portioned koloboks.
  9. Cover the bowl with parchment and put the buns on it close to each other.
  10. Turn on “Preheating” for 15 minutes, then hold the workpiece under the lid for another hour.
  11. The last stage is the “Baking” mode for 50 minutes.

Cooking in a bread machine

Brioche bun in a bread machine is baked according to a simplified recipe. With all the variations, it is important that the pastry retains its special creamy taste.

Ingredients:

  • 500 g flour;
  • three eggs;
  • 150 g butter;
  • 180 g thick sour cream;
  • 150 g of sugar;
  • 10 g of salt;
  • 10 g of yeast.

When loading the ingredients into the container of the device, you need to make sure that they are warm, and the yeast does not mix with water and salt before starting the batch.

  1. In accordance with the instructions, put the liquid and dry ingredients in turn.
  2. Set the mode of "Baking", weight "750 g", crust "Medium". A smart machine will do everything by itself. Baking out not immediately after the signal, but after 5 - 10 minutes.
  3. Cool on a wire rack under a towel.

Due to the time-consuming and lengthy rituals with the classic dough, brioche even in France is considered to be far from ordinary baking. At best, this is a weekend treat. Only thanks to modern kitchen devices and a simplified recipe, you can often indulge yourself and your loved ones with a homemade creamy miracle, elegant and light, like dreams of Paris.

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