FRIJE

Instructions

• 1.   Rehydrate the yeast: Milk + yeast: 30s at 40°C speed 2
  (for a version without milk (see notes), simply mix the dry yeast with the flour)
• 2.   TO TEST: Add the butter at the step below, between sugar and flour
• 3.   Add the sugar, then the flour, salt, and eggs: 20s speed 3, then knead for 2 minutes
• 4.   Add butter: knead until incorporated.
  Add a spoonful of flour if necessary to knead until the dough comes off.
• 5.   Rest for 20 minutes. Punch down. Rest again for 20 minutes (or overnight, see "notes")
• 6.   Punch down and shape: Braid, cinnamon rolls, skewers...
  (Optionally add chocolate chips, sugar pearls, dried fruits...)
• 7.   Rest for 20 to 40 minutes.
  Preheat the oven to 160/170°C.
• 8.   Bake for 12 to 25 minutes (depending on the shape)

Notes & Suggestions

• General rule for making brioche:
  
  Butter: ideally it's 50% of the weight of the flour. I limit it to 200/250 per kilo of flour. You can use less, you can use more than 50% too.
  
  Yeast: remember to adjust it to the amount of sugar => less sugar = less yeast (to avoid the taste)
  For a dough with little or no sugar, 20g of fresh yeast (or one sachet of dried yeast) per kilo of flour is enough. (don't forget the salt though)
  
  Salt: 15/20g per kilo of flour (consider reducing if there is enough sugar)
  
  Sugar: according to (most often I use 150g per kilo of flour)
  
  Eggs and/or hydration: 600g per kilo of flour
  Traditionally, only eggs are used in brioche, apparently. ...I substitute some of the eggs with milk, following the same rule. (4/6 eggs/kg + milk to reach 600g)
  
  My observations:
  Flour = dough coming off the sides (old flour, no coming off + pastry flour, better rise)
  Eggs = taste and finesse
  Butter = taste and softness (I have sometimes made the mistake of using cheap butter... it's not good.)
  Salt = elasticity and crust color
  Sugar = fermentation, moisture, and crust color
  Milk = ongoing observation but I have the impression that milk makes it denser (try with water or only eggs to compare)
  I use the ingredients straight from the fridge
  Kneading before incorporating the butter: slowly, then if you want to make it stretchy, quickly.
  Kneading after adding the butter: slowly for incorporation
  Proofing: if you're planning ahead, the second proofing overnight (or 6 hours) in the fridge makes it much more flavorful
  Baking: it's better to bake it slightly underproofed than overproofed. 160°/170°C especially for larger pieces.

Nutritional information *