Brioche Bressane

Well, you can call it sugar and butter bun.

But it a luxury kind, as we use brioche as a base.
This time I used a stand mixer for kneading the dough, and I have a reason for using it ^^. As the brioche contains a load of egg and butter, it's not fun when kneading by hand. Hand kneading takes a long time for and a lot of butter makes kneading messy too -*-. So, I really recommended using the stand mixer for kneading brioche dough, and your life will be a lot easier!!
When shaping the brioche, try to keep the dough cool, as the butter will melt if it becomes warm. So be quick (or put it back into the freezer if it becomes soft).
I didn't give you the quantity of the topping, as I think that you can choose by yourself, how rich and sweet that you want your brioche to be, hehe.


Recipe:  Brioche Bressane
สูตรภาษาไทย:  บริออชหน้าเนยน้ำตาล
日本語のレシピ： ブリオッシュ・ブレッサン
Youtube: บริออชหน้าเนยน้ำตาล/ Brioche Bressane/ ブリオッシュ・ブレッサン

Brioche Bressane

Makes 4 (18 cm round) 

Brioche
500 g ........... T55 Flour (or all-purpose flour)
70 g .............. Granulated sugar
7 g ................. instant yeast
10 g ............... Salt
130-140 g ...... Milk
200 g ............. Egg
200 g ............. Unsalted butter

Topping
..................... Egg, for egg wash
..................... Salted butter, cut into 1.5 cm pieces
..................... Granulated sugar

Put the flour, instant yeast, sugar and salt into a bowl of the stand mixer, mix with low speed until combined.
Pour the egg and milk into the bowl, knead using medium speed for 10-15 minutes.

 Or until you can stretch the dough without it breaking (windowpane test).

 Adding the butter gradually by using low speed. After mixing all the butter Knead using medium speed for 5 minutes.

 Brush a bowl with butter and place the dough into the bowl.
Cover with plastic, refrigerate for at least 2.30 hours.

 Remove the dough from the bowl, and cut into 4 pieces.
Roll each piece into a ball.

 Freeze for 15 minutes.

Brush 4 (18cm) rings with butter and place on lined baking sheets.

 Using a rolling pin, roll the dough into 18 cm round.

Place the dough in the ring.

 Cover and let it rise for 30 minutes, meanwhile preheat an oven to 180℃.

 Brush the top of the dough with egg wash.
Poke the dough with your fingertips.

Press the salted butter into the dough.
Sprinkle with granulated sugar.

 Bake in the preheated oven for 15-20 minutes.

Let it cool on a wire rack.