Brioche (Continued)

Home Baked Brioches

The brioche dough continues as promised.  After a long hard preparation, now it is time for shaping, deciding what brioche that I am going to do.  The brioche dough yields about 1.160 kg.  From that dough, I baked two medium brioches à tête, two meatloaves in brioche and brie in brioche.

Beautiful   Brioches

Freshly Baked Brioches

Preparation and Baking The Brioches à tête

Buttered the tins, and prepare the egg wash: 1 egg and 1 tablespoon milk, mix together thoroughly.

Shaping and Proofing for Brioches à tête

shape the brioches, put in a warm place

to proof for about 1 hour until

the dough almost reaches the top of the tins

brush with the egg wash, then bake in a very

hot oven 200 degrees C for 22 m

baked brioches à tête

Shape other brioches as you wish, then keep in a warm place to rise about 1 hour, brush the brioches with the egg wash, then bake in a hot oven.

Brie in Brioche

Meatloaf in Brioche

The brioches are so light, golden brown and they have a rich buttery taste.  Beautiful and delish.  It was a successful baking day.

For all of you who try to bake the brioches, I hope you are doing well too and enjoy baking.

Until Next Post
Susy