What You Need To Make Real Brioche Bread Following This Easy Recipe!
*2/3 cup of heavy cream, preferably left out in the open.
You may use full, 1%, or 2% milk; 1 tablespoon plus 1 cup of milk, room temperature, is OK.
1 big egg, brought to room temperature.
3/4 cup of sugar
1/2 cup cake flour mixed with 3 1/2 cups bread flour is another option, as is 4 cups of all-purpose flour.
1/2 tablespoon of active dry yeast, or 1/4 teaspoon of instant yeast
1.5 tablespoons of salt
Mix one egg with one teaspoon of water to make an egg wash.
A simple syrup may be made by dissolving 1 tablespoon of sugar in 1 tablespoon of boiling water.
Cheesecake Rolls
Getting Ready
Using a specific sequence, combine the following ingredients in the bowl of a stand mixer with a dough hook attachment:
heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt.
Set the mixer to “stir,” and knead on low speed for 15 minutes, pausing the machine every so often to gather the dough.
The dough should adhere to the bottom of the mixing bowl rather than the edges, so if it’s clinging to the sides, add more flour a tablespoon at a time until it pulls away.
Five to ten minutes of kneading time is required for hand kneading.
The next step is to cover the dough with a moist cloth and set it in a warm area until it has doubled in size, which should take around one to two hours. We use a covered microwave safe cup of water that has just been boiled to prove the dough.
Get two baking pans ready by greasing them with butter on both sides. You have a few options: use two 9-inch (23 cm) round pans, one loaf pan and one round pan, or two regular loaf pans.
Return the dough to the mixer and continue stirring for a further 5 minutes to remove any remaining air bubbles once it has doubled in size. Split the dough in half after dumping it onto a lightly floured board. Cut the dough in half lengthwise, shape each half into a rough rectangle, and then divide each half into three about equal pieces.
Preheat a loaf pan and add the dough. On the other hand, you might divide the dough in half and then cut each half into eight equal pieces.
Then, shape the pieces into balls or ropes that can be twisted into buns. Finally, place them on a circular pan. Make two loaves and sixteen rolls, or one loaf and eight rolls.
After shaping, cover and let dough prove for a further hour.
Preheat the oven to 350°F/175°C and set a rack in the middle. Egg wash should be brushed over the rising dough. After around twenty-three to twenty-five minutes in the oven, the top should be golden brown. After taking the bread out of the oven, brush it with sugar water to make it shiny and delicious.