Sunday, March 26, 2017

Brioche French Toast

A hearty brioche french toast with crisp bacon and fruits drizzled with maple syrup! 

homemade brioche loaf! 

Overnight Sponge Dough
  • 250gm bread flour
  • 160ml water
  • 3gm instant yeast
  • 1gm salt
Method : Knead everything together till it forms a soft pliable dough. Divide dough into 50gm or 100gm portions and place in a ziplog bag. Chill in fridge to ferment up to 12 hours. Dough can be also freezed up to 3 months.

Brioche Main Dough (knead and proof by Kenwood BM250)
  • 100ml fresh milk 
  • 200gm fresh eggs
  • 50gm fine sugar
  • 1/2 tsp salt
  • 30gm unsalted butter
  • 400gm bread flour
  • 100gm overnight sponge dough, teared into small pieces
  • 4gm instant yeast

  1. Place all the ingredients into bread machine pan accordingly to the sequence above. Select dough function and let the machine knead and proof the dough for 1hr 30mins.
  2. After 1st proofing remove dough from bread machine and place on a lightly floured work surface. 
  3. Divide dough into portions of 200gm. Roll round and set aside to rest for 10 mins, covered.
  4. Flatten the dough into a rectangle shape. Roll it up like a swiss roll, pinch and seal the edge. Repeat with the other dough. 
  5. Take 3 strands of dough and pleat up. Tug the edges and place it into a pullman tin. Allow to proof for another 45 mins or until it reaches 80% of the tin. Bake in preheated oven at 180 deg cel for 35 mins until golden brown.
Recipe ref : honeybeesweets

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