Assorted Brioche
Equipment
- Stand Mixer (5 quarts)
- Bench Scraper
- Silicone Spatula
- Large Mixing Bowl
- Pastry brush
Ingredients
- 500 grams Bread flour
- 100 grams Sugar
- 60 grams Whole milk warm
- 227 grams Unsalted Butter 2 sticks, room temprature
- 2 tsp Active dry yeast
- 6 Eggs large
- 1-1/2 tsp Kosher salt
- Egg wash 1 egg & 1 tbsp water whisked together
- 3 tbsp Nutella
- 1/4 cup Chocolate chips semi-sweet
- 1/2 tsp Sesame seeds
Instructions
Preparing The Dough
- Add the active dry yeast to warm milk and allow it to bloom for about 10 minutes. (Make sure the milk is warm and not too hot or else it will kill the yeast)
- To the bowl of a stand mixer fitted with the hook attachment, add yeast and milk mixture, flour, sugar, eggs, and salt. Mix on medium speed until everything is well combined.
- Gradually increase the speed to medium-high. Stope every now and then to scrape down the sides.
- Continue mixing until the dough is pulling away from the sides of the bowl of your stand mixer. This will take about 10 to 15 minutes.
- Keep your mixer running and start adding the butter gradually, 1 tablespoon at a time. Allow the butter to incorporate before adding another spoon.
- Continue mixing at medium-high speed for 10 to 15 minutes until the dough is shiny and pulling away from the sides of the bowl. Cover the bowl with plastic wrap and let it rest for about an hour and a half.
Shaping The dough
- Turn the dough out on a floured surface, deflate and divide into 4 portions.
- Divide each portion to form different shapes. Here, we formed 5 buns out of one portion. For the second portion, we divided them into 4 cylinders and placed them in a 9X5 loaf pan.
- Split the third portion into 2, roll them out into a rectangle, spread the Nutella over, and with one side facing you, letter fold to enclose the filling. Using a sharp knife, make the cut twice down the length to make three strands. Plait the three strands together like challah bread, roll the open ends underneath, and place them in the individual muffin tins.
- Split the fourth portion into 3 and roll into ropes. Gather and squeeze them together at the very top. Braid them together like challah bread and roll the braided dough sideways.
- Lightly cover all of them with plastic wrap and let them proof for another hour and a half or until they are doubled in volume.
Baking The Brioche
- Lightly brush the top of your prepared brioche with egg wash. Sprinkle sesame seeds on the buns. Place chocolate chips on the braided roll.
- Bake the brioche 350ºF/180ºC for about 20 to 25 minutes. Place a piece of aluminum foil on top, if the brioche is getting too dark before they are done baking.
- Once baked, let them cool for 10 minutes and turn them out onto a cooling rack and let cool completely.