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Brioche rolls, the fluffiest French sweet bread: Joseba Arginiano’s recipe!
Joseba Arginiano He teaches us how to make the popular French brioche, fluffy sweet breads (with chocolate chips) that you will like.
The brioche This is a sweet bun of French origin, very tender and fluffy. Mass made with eggs, yeast, milk, butter and sugar; but more ingredients can also be added such as stuffed What raisins or chocolate chips as in this recipe suggested by Joseba Arguiñano.
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Preparation time: 60 minutes | Total time: 2 hours 50 minutes
Ingredients (20 balls):
For the brioche dough:
- 600 g bread flour
- 10 g of salt
- 50g sugar
- 20 g of pressed yeast
- 2 eggs
- 300 ml of milk
- 125 g butter
- Powder flour
For decoration and filling
- 1 broken egg
- Brown sugar
- Painted sugar
- Chocolate bits
- Mint leaves
- 50 ml of milk
- 50g sugar
Preparation of the recipe for bread with brioche by Joseba Arguiñano:
Place in a bowl 550 g of flour, pour the milk and crush the yeast on top and add it. Add salt, sugar and eggs. Mix with a wooden spoon until all the flour is gone. Cover with cling film and leave sit for 30 minutes.
Sprinkle the hob With a little flour, move the dough to the hob, add the butter to the cream and knead until well integrated. Add the remaining flour (50 g) and continue to knead for 10-15 minutes. Put the dough in a bowl, cover with plastic wrap and let it stand until it doubles in volume (2:00 concerning).
Sprinkle the hob with a little flour. Transfer the dough to the hob and flatten it slightly to remove air. Cut the dough into 2 and then each piece in 10 small portions. Round 10 balls and allow them to ferment until they double in volume (30 minutes concerning).
To form the remaining 10 balls dough with chocolate, break the pieces of dough, place a few chocolate shavings on each of them and knead them a little, wrapping the chocolate shavings until it falls into each ball. Allow them to ferment until they double in volume30 minutes concerning).
Spread with beaten egg, sprinkle some with a ball of sugar and others with brown sugar. You can bake them separately or put a few balls in a form. Bake them at 180º during 20 minutes.
To give them shine more intensely, heat 50 ml of milk with 50 g of sugar in a saucepan until the sugar dissolves. Transfer to a bowl and wait for it to cool. You can prepare this syrup on the eve and keep it in the refrigerator until the moment of the spread of the brioches.
Remove the brioches from the oven and spread with milk syrup and sugar.
Serve the rolls with brioche and garnish with a little mint leaves.
To ferment the dough, either let it rest for 2 hours at room temperature, or you can put the dough in the fridge and let it rest overnight.
Now is your time.
David from 55000 Recipes