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Brioche - By Chef Indrajit
Savor the mastery of Chef Indrajit with his irresistible take on Brioche, a culinary symphony in every bite.
Serves: 20 people
Preparation Time 30 minutes.
Proofing time approx. 30 minutes.
Baking time 20-25 minutes.
Ingredients:
- Refined flour - 1 kg
- Yeast - 30 gm
- Sugar - 100 gm
- Salt - 5 to 10 gm
- Refined oil - 100 ml
- Egg - 2 numbers
- Milk - 150 ml
- Butter - 45 gm
- Water - 300 ml (approx.)
Method:
1. Mix sugar, yeast, and 50% water and keep for fermentation.
2. Mix egg, oil, and milk. Keep separate.
3. Mix salt and refined flour.
4. Mix all together and give rest for 20 minutes.
5. Divide the dough into 55 - 60 gm portions.
6. Do the stuffing as follows:
- Coriander + ginger chopped =
Masala brioche.
- Tutti-frutti = Candid brioche.
- Raisin + cashew = Dry fruit
brioche.
- Cheese = Cheese brioche.
7. Shape the dough portions and then let them rest for another 20
minutes.
8. Apply egg wash on top and apply toppings.
9. Bake at 190°C for 20-25 minutes.
10. Serve at breakfast time or with tea.
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