I prepared the famous Brioches Parisiennes by Christophe Felder (here)
Mascarpone and vanilla brioches, (here)
Lemon Buchty brioche (here) with crème fraiche or sour cream,
I couldn’t ignore these Portuguese sweetened condensed milk rolls.
All the doughs (but the first) call for different fat than butter.
All the brioches are gorgeous, super soft and you can flavor them as you prefer.
For the dough
- 4 cups (500 g) strong bread flour
- 3 medium whole eggs, room temperature, lightly beaten
- 13 g fresh yeast
- 6 tbsp (85 g) whole fat milk
- 4 tbsp (60 g) soft unsalted butter
- 1.5 tbsp (25 g) superfine granulated sugar
- ½ cup (150 g) sweetened condensed milk
- seeds from 1 vanilla pod, Tahiti
- 1 tsp fine salt
- egg yolk
- pearl sugar
In the bowl of a stand mixer, fitted with hook attachment, place the flour, yeast, sugar, vanilla seeds, sweetened condensed milk and start to knead.
Then, gradually, add milk and eggs (add the liquids when the previuos have been completely combined).
Knead for at least 10 minutes, until you get a smooth dough and it pulls away from the sides of the bowl.
Then, add butter, a piece at a time, then salt.
On the counter, shape the dough into a ball, place into a bowl, cover with plastic wrap and let rise until double in size.
The, refrigerate for 12 hours or overnight.
The morning after, divide the dough into pieces 3 oz - 85 g each and roll each piece into a rope 17 inches - 43 cm long.
Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
Let rise for 90 minutes.
Heat fan oven to 300 F - 150°C.
Brush the brioches with egg yolk beaten with milk and sprinkle with pearl sugar.
Bake for 20 minutes or until golden.
Let cool on a wire rack.