Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, crown shaped brioche. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Crown shaped brioche with grains of sugar isolated on white background. The brioche star is impressive, intricate, and — most importantly — a total breeze to make. Fill it with something classic like butter, brown sugar, and cinnamon, or reach for Nutella for a real showstopper.
Crown Shaped Brioche is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Crown Shaped Brioche is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook crown shaped brioche using 11 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Crown Shaped Brioche:
- Prepare 200 grams Bread (strong) flour
- Take 30 grams Sugar
- Make ready 4 grams Salt
- Make ready 30 grams Egg yolk
- Make ready 20 ml Water
- Prepare 90 ml Milk
- Make ready 3 grams Dry yeast
- Take 40 grams Unsalted butter
- Prepare 1 Milk for brushing on top
- Take 1 Unsalted butter for the pan
- Take 1 Bread flour for dusting the pan
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Instructions to make Crown Shaped Brioche:
- If you are using another type of bread flour that absorbs moisture more than the type I used, you may need to add 4 ml more water
- Prep: butter the inside of the ring pan, and dust it evenly using a tea strainer with bread flour. Turn the pan over and shake off any excess flour.
- Put all the ingredients listed up to the yeast in the bread machine, and start the "dough only" program. Add half the butter 5 minutes in, and then the rest of the butter 5 minutes after that.
- Take out the completed dough onto a work surface, and deflate it completely. Divide into 9 portions, round off each and let it rest for about 20 minutes.
- Place each piece of dough with seam side up. The dough should be about 7cm in diameter (the same as the palm of your hand)
- Round off the dough so that the seam is on the inside. Pull in the left and right sides of the dough and stick them together.
- Pull in the other sides too, and stick together.
- The bottom side looks like this.
- Place a piece of dough on a work surface seam side down, and roll it gently with your cupped hands. The bottom side looks like this.
- Seal the seams tightly.
- Put the rounded off dough balls seam side down in the ring pan.
- Leave to rise (2nd rising) until the dough increases to 1 cm above the rim of the pan.
- Preheat the oven to 200 °C at the right time, gauging when the dough will have finished rising.
- Brush the tops with milk. Brush gently so that you don't damage the tender dough. You just need to brush the milk on very thinly.
- Lower the oven temperature to 180°C and bake the bread for 20 minutes. When it's done, drop the pan from a height onto your countertop to shock it, and take the loaf out of the pan. Leave to cool, and it's done.
- I tried splitting the bread when it had cooled down. The crust splits cleanly as if peeling off the skin of a fruit.
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