Tag Archives: Sweet bread

Brioche Bouclettes (Curly brioche)

This brioche is going around the French Culinary blogosphere at the moment. I love the look of this brioche, it’s so pretty and I also like the concept of basting your brioche in a dark sweet syrup, so yummy! I have made a mix of 2 recipes I saw in La popotte de Manue and A 2 mains Cape délice.

Ingredients

2 egg yolks
3 tbsp sugar
1/2 tsp salt
80g butter, cut into chunks
140g milk
1 sachet instant yeast (or 12g fresh yeast)
350g flour

Syrup:
2 tbsp golden syrup
2 tbsp dark brown sugar (like muscovado)
2 tbsp butter
1 tbsp demerera sugar
1 tsp ground allspice

Method

  1. Put the milk, 1 tbsp sugar and the yeast in the TM bowl and warm 3 min/37C/speed1
  2. Add the flour, salt and remaining sugar and knead 3 min
  3. Add the egg yolks and butter and knead again 5 min.
  4. Leave to rest 1 hour in a slightly oiled glass bowl covered with a tea towel in a warm non drafty place.

    Dough after 1 hour rise












  5. Roll down the dough to 5mm thick and cut out rounds with a 6cm wide pastry cutter.









  6. Take 3 rounds and place them side by side slightly overlapping.









  7. Cut them in the middle (I used a pizza cutter)









  8. Roll them together starting from the most underneath piece of dough.








  9. Place them cut side down in a baking tin (I used silicone) and leave some room around them so they can rise properly.

    Before the rise












  10. Leave to rise, covered with a tea towel for 1 hour in a warm place.

    After the rise.












  11. Make the syrup: bring to the boil all the ingredients 3 min/100C/speed 2. Brush the brioche with the syrup.
  12. Preheat the oven at 180C and bake for 30 to 35 minutes (check the brioche at 25 minutes, for me it was done!)

Pain Viennois (Vienna loaf)

This bread is just delicious for breakfast. The texture is so soft, even when the bread is a few days old.

Source : Flexipaninie

Ingredients

250g plain flour
250g strong white flour
3 tsp fast instant yeast (or 20g of fresh yeast)
10g salt
20g sugar
325g milk
40g butter, cut in chunks
50g chocolate chips (optional)
1 egg for the eggwash

Method

  1. Put the milk and yeast in the TM bowl. Mix 30 sec/37C/speed 1
  2. Add the flours, sugar and salt and mix 15sec/ speed 3
  3. Lock the lid, set timer to 2min and press the knead button.
  4. Add the butter and knead again for 2min.
  5. Tip out the dough in an oiled bowl. Cover with a tea towel and let rise in a warm place for 1 hour (your oven, briefly heated to the lowest setting will do lovely).
  6. Punch down the dough and form into 2 medium loaves (or individual ones). Put on the baking tray and cover with the tea towel and leave to rise for 30 minutes in the warm oven.
  7. Take out the dough and preheat the oven to 220C (200C in fan oven). Brush the eggwash over the loaves, make slight cuts with a very sharp knife and bake in the oven for about 20 minutes.