Brioche - Viennoiserie

Viennoiseries (French etymological sense: 'things of Vienna') are baked goods made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. Viennoiseries are typically eaten at breakfast or as snacks.

Brioche is considered a Viennoiserie, in that it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. 

Ingredients

4 Teaspoons Sugar
2.1/4 Teaspoons Instant yeast
50 ml Warm Milk
50 ml Warm Water
1/2 Teaspoon Salt
2.1/2 Cups All purpose flour
1 Tablespoon Heaped Butter - unsalted
2 Eggs


Method

Beat the eggs lightly and reserved a tablespoon for brushing the bread. 

Take a bowl add sugar, yeast, salt, egg, mix it till sugar melts, add all-purpose flour, milk and water to form a soft dough, knead it well for 10 minutes. Then take it on the kitchen counter and keep adding butter a little by little as you are stretching the dough, knead it for 10 minutes, cover the dough with wet cloth and let rest it for 30 minutes. 

After 30 minutes punch the dough and again let it rest till it doubles in volume. Then divide the dough into big and small portions, using the palm of your hand roll it on one edge of the portion and make a hole in the center of the larger portion, tuck in the smaller part in through the center and pull out to form the brioche shape, place these in the muffin pan.

Let them rest again covered with a wet cloth, till it doubles in volume. Add a tablespoon of milk to the egg and mix well then brush the brioche very lightly and bake them at 200 degrees for 20 minutes. 

These were so soft and tasty, we had them with tea. I sent few of them to my friend and they could not believe that these were made at home.

Note: If you are using salted butter then reduce the salt content to half.

This is my entry for the BM #48, theme Pick one, Do three. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Labels: Breads, Blogging Marathon, Vienna