Golden Ring Brioche using a Silvercrest Monsieur Cuisine
Monsieur Cuisine Plus, Monsieur Cuisine Connect, Monsieur Cuisine Smart
(5)
Preparation time
32 min
Total time
160 min
Servings
8
Calories / Serving
351 Cals
Difficulty
Average
Imagine sinking your teeth into a slice of Chiffon Brioche, a cloud-like pastry that dances between the realms of bread and cake. Originating from France, this delightful creation combines the richness of butter, the lightness of whipped eggs, and a touch of sweetness to make it utterly irresistible. Did you know that this airy brioche is often considered a breakfast royalty, perfect for pairing with jam or simply enjoyed on its own? Its fluffy texture is a result of a careful fermentation process, allowing the yeast to work its magic overnight. So, the next time you enjoy a piece, remember: it took a night of beauty sleep to rise to that heavenly state!
Ingredients
- 500 g Flour t55
- 20 g Fresh baker's yeast
- 60 g Granulated sugar
- 8 g Salt
- 3 Eggs
- 20 g Milk
- 150 g Butter
Steps
Dough
- Add 500 g of flour t55, 20 g of fresh baker's yeast, 60 g of granulated sugar, 8 g of salt, 3 eggs, 120 g of milk in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 150 g of butter in the food processor bowl.
- Mix knead: 6:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl cover with plastic wrap.
- Setaside the dough in the bowl during 1h .
Shaping and Second Rise
- Deflate the dough gently on a lightly floured surface.
- Divide the dough into 8-10 equal pieces.
- Roll each piece into a rope about 20-25 cm long.
- Arrange the ropes side by side to form a ring on a baking tray lined with baking paper. Ensure the ends are joined securely.
- Setaside the dough on a baking tray cover with towel during 45min.
Baking
- Preheat the oven at 180°C.
- Brush 20 g of milk on the dough.
- Cook on the oven at 180°C during 20min.
- Bake until golden brown and cooked through (about 20-25 minutes).
- Let the brioche cool on a wire rack before serving.
- Serve Warm.
