Brioche - MAGIMIX DOUGH BOWL Manual

pétrin Mode d'emploi UK 3

Brioche

Dissolve the yeast in warm milk and set aside.
Put the flour, salt, sugar, butter and yeast/milk mixture in your food processor, fitted with
the dough bowl and blade. Switch on in continuous mode.
Add the eggs one by one via the feed tube. If necessary, use the spatula to push the
ingredients back down into the mixture.
Continue kneading until the dough is supple and elastic. It should start to wrap itself
around the dough blade.
Allow the dough to rise in the dough bowl for 30 min. Knock it down by pressing the pulse
button 4 or 5 times. Remove the dough bowl from the main bowl and place it on a sheet
of aluminium foil. Remove the dough blade, together with the handle.
Leave the dough to prove for 2 hours at room temperature or for 1 hour in a very low
oven at a temperature of around 30 °C. Remove the brioche, if opting for the latter
solution, and preheat the oven to 180 °C (gas mark 4).
Bake for the time indicated in the recipe.
Remove the brioche from the bowl while still warm and enjoy.
You can add pink sugar-coated almonds or chocolate to your brioche dough.
For a more golden crust, brush it with evaporated milk or with egg mixed with a little
milk before baking.
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Food processor
Preparation time
Resting time 2
Baking time
plain flour
sachets dried yeast
butter
caster sugar
eggs
warm milk
pinches of salt
3200 4200
10 min 10 min
1 1
/ hrs 2 / hrs
2 2
20 min 20 min
210 g 250 g
1 2
70 g 100 g
30 g 40 g
2 3
6 tsp 8 tsp
4
2
•
5200
10 min
1
2 / hrs
2
30 min
380 g
2
150 g
50 g
5
10 tsp
6