|Posted by Bee & John on November 9, 2014 at 1:15 AM|
I was delivering a lovely new TM5 (THAT's a silly statement.. I would hardly deliver an OLD one would I?) Anyway.... this lovely new owner decided to make a Brioche... and of course I said "lovely.... I love the Brioche recipe".... Up comes the recipe on the chip and I'm thinking... "WHAT on EARTH is happening with the Brioche recipe?!?!
It was SO different I thought that it was an error on the chip... or maybe an error in the cookbook....
BUT I spoke to a friend / client recently who is French and she said that the Brioche recipe in the Basic Cookbook is the PROPER, traditional French recipe for light, buttery Brioche! The one that was in the EDC was an Anglised version.
Today I wanted to make BOTH brioche's to check out the difference.
The one I'm used to (The one in the EDC) has Lots of milk, lots of flour, one egg, some butter and some sugar with 3 minutes of kneading. (yes of course yeast too) - for a very similar recipe here is the recipe for Chelsea Buns
The traditional French one has a TINY bit of milk, lots of butter and sugar, half the flour, FOUR eggs and 10 (yes, TEN) minutes of kneading!
So what is the difference in the bread between the 2 recipes???? Both are amazing, both have their benefits for different outcomes.
In short - the one I'm used to (the first one) is a lovely light, soft, sweetish bread that is perfect for shapping into scrolls, rolls and/or loaves. The second one, the French one, (apart from more expensive to make and taking more time) is an incredibly LIGHT bread that MUST be made into a loaf as the dough is silky/slimy/soft and would be impossible to shape, although ok to make into little balls like for Monkey Bread (little balls dipped in cinnamon sugar and piled in a tin, then baked).
Do Do Do..... The problem I have with the new, traditional French version is.... the recipe calls for 20g of milk (yes ony 20g of milk) to be warmed for a few minutes with the yeast - well, no dissrespect to the Thermomix recipe people, but that isn't enough to soak up the yeast, the yeast gets stuck on the base of the bowl and might even be killed off a bit by being directly on athe warmed base. My suggestion is to add the BUTTER as well as the milk and yeast to the first step and then warm it. NOTE: if the butter is not at room temperature (ie: out of the fridge) cook for 3, not 2, minutes at 37oC
Another hint: if you don't want your French Brioche to be too rich, you can subsitute full cream milk for the butter, but reduce it to (a total of) 100g of milk rather than 20g of milk + 120g of butter. The reduction is because milk is "wetter" than the butter is.
I just love the EDC Brioche and use it for cinnamon scrolls and/or fruit buns - it is also a great base for a fruit loaf. The French Bioche is just too soft/gooey to do this.
As much as I doubted the French one, I was stunned by just how high a small amount of dough can rise! And how light the bread ends up. The bread is "lighter" in actual weight AND texture, and will be fantastic fresh and warm from the oven, or cooled then toasted and/or used as french toast. Yumm!
So - basically -
EDC bread after first prove (yes, I let it prove in the bowl)
French style after first prove - see how smooth and silky? And remember, only half the flour in there but it rose TWICE as high as the other one!
EDC style after baking as Cinnamon Scrolls
French style (in the new Basic Cookbook) after baking... it rose nearly FOUR times the amount of the original dough!