Now you can make classic brioche in your bread machine, then shape it by hand to meet your specific needs before baking it in a conventional oven. I kindly recommend taking a moment to read the entire recipe from start to finish before getting started.
¾cup(168gr)unsalted butter (1½ sticks) - cold but pliable
4large(200g)eggs - cold
2tablespoonsgranulated sugar
1teaspoontable or sea salt
2½cups(300gr)all-purpose unbleached flour
2teaspoonsinstant yeast
½cup(60g)all-purpose unbleached flour
Glaze:
1large(50g)egg
1tablespoonheavy cream
Instructions
Making the Tangzhong Paste:
Combine ⅓ cup milk and 1 tablespoon all-purpose unbleached flour in a microwave-safe container. Whisk until smooth. Microwave this mixture for 45 seconds on HIGH, stopping halfway to whisk well. The mixture should turn into a thick "gravy" consistency.
Place the Tangzhong paste into the fridge to cool down. When room temperature or cooler, pour it into the bread machine pan. (Or do as I do and place your bread machine pan in the freezer when you walk into the kitchen to make bread. After making the paste, pull the pan out of the freezer and pour the paste into it to cool it down instantly.)
Completing the Dough:
Chop refrigerator-cold butter and set aside.
Add 4 large eggs, 2 tablespoons granulated sugar, 1 teaspoon table or sea salt, 2½ cups all-purpose unbleached flour, and 2 teaspoons instant yeast to the bread maker pan.
Choose the DOUGH cycle and press the "START" button. Mix and knead the dough for 1-2 minutes. Use a small spatula to ensure all the flour is incorporated into the dough. The dough will look sticky and wet, like crumbly cookie dough batter.
After the initial two minutes of kneading described in the previous step, open the lid and add ¾ cup unsalted butter (1½ sticks), two tablespoons at a time, as the machine kneads. The butter should be colder than room-temperature but pliable. Open the lid and squish the butter through your fingers into the dough as it kneads. Try to accomplish this quickly. If necessary, use a small spatula to push the dough around so it will mix evenly.Don't answer the phone while you do this. You don't want the butter to get warm.
When you finish adding the butter, dump the remaining ½ cup all-purpose unbleached flour into the bread machine pan as it kneads. It will continue to be wet and sticky, but that's OK. Close the lid and ignore it.As your dough kneads, the gluten will build strength, and the dough will begin to hold its shape. However, the dough will continue to stick to the sides and pull away reluctantly but not cleanly. Resist adding more flour, unless the dough won't pull away from the sides at all. Then, add no more than one tablespoon.
When the kneading phase ends, leave the dough in the bread machine pan to rise. Hint: I prefer to remove the pan from the machine so the bread machine doesn't warm the dough and cause it to get greasy. Cover the dough and let it rise on the counter until it doubles. Don't let the ambient temperature rise above 75˚F or 24˚C for best results.
Chilling the Dough Before Shaping:
Remove the dough from the bread machine pan onto a lightly floured work surface. (I like a silicone mat that goes into the dishwasher when I'm done.)
Fold the dough several times to make a smooth ball. Drop the dough into a large bowl and cover. Refrigerate at least 4 hours up to 24 hours. Do not skip this step. If you don't have time for the chill, you might want to make another variety of bread.
Remove the dough from the fridge and shape as desired. (See options below.) Work quickly since the dough will get sticky as it warms up.
Mixing the glaze:
Whisk together 1 large egg and 1 tablespoon heavy cream.
Instructions for shaping "brown and serve" type rolls (makes 12 rolls):
Remove the dough from the refrigerator onto a lightly floured surface and shape into a rough ball. Use a bench scraper or a knife to divide the dough into 12 equally-sized portions. Divide each of those portions in half.
Roll each portion into a ball. Place two balls of dough side by side into a greased muffin pan (unless using a USA pan). Cover and allow to rise until doubled.
Preheat oven to 400˚F (200˚C) about 15 minutes before the rolls are ready to bake.
Brush with egg glaze and bake in a preheated oven at 375˚F (190˚C).
Instructions for shaping burger buns:
Form dough into 2 logs.
Cut each log into 5 equally-sized pieces. If you want sliders, cut more pieces. You get to decide. Make more than one size if you want to please everybody.
Form each portion into a ball and flatten it somewhat with your fingers on the Silpat or parchment-paper-lined baking tray.
Cover each bun with plastic wrap and smash it. (I like to use a transparent glass pie plate so I can see how evenly I’m smashing the bun.) Cover with a tea towel and allow to proof for 2-3 hours until the buns double in size.
After rising to almost double their original size, press each bun gently and evenly with your fingers. Don’t worry. They pop right back once you put them in the oven.
Preheat a conventional oven to 425 F (220 C).
Paint with the glaze. Turn oven temperature back to 350 °F (180˚C) and bake for 15 minutes. The internal temperature should reach 195˚F or 90˚C.
Remove bread onto a cooling rack.
Shaping a classic brioche with a topknot:
Place dough on a lightly floured board. Lightly knead and mold into a ball. Divide in half. Cut each half into 6 pieces, then divide in half again to make 12 rolls.
Pull off a small amount of dough from each of the 12 balls to make hats. Roll all portions into little balls. The smoother, the better. Practice helps. Place one large ball in each silicone mold or fill a muffin tin. Use your thumb (gloved) or the handle end of a wooden spoon to press a big hole in the middle, almost to the bottom. Place all small balls on top of the big hole.
Cover rolls with a tea towel and allow them to rise in a warm place until nearly doubled in size. This may take 1.5-3 hours.
Brush the glaze on each roll. Place individual molds or muffin pans onto a cookie sheet to keep the bottoms from over-browning.
Preheat a conventional oven to 425 F (220 C). Then reduce the temperature to 350˚F (180˚C) and bake the rolls for about 15 minutes. Loosely cover rolls with foil if the tops are getting too dark. Internal temperature should reach 195˚F or 90˚C.
Allow the rolls to cool for a couple of minutes. Turn out onto a cooling rack.
Best eaten the same day but also good toasted the next day.
Shaping a brioche loaf:
Roll out the dough into a 11 x 16-inch rectangle with the long side in front of you.
Roll up dough, starting with the long side closest to you. Divide into four equal parts.
Place each roll perpendicular to the long side of a greased 9 x 5 loaf pan or a 9 x 4 Pullman pan.
Cover with a tea towel or shower cap. Allow dough to rise until it reaches the top of the pan.
Preheat a conventional oven to 425 F (220 C).
Brush the loaf with glaze.
Set oven temperature back to 350˚F (180˚C). Bake for 30-35 minutes or until internal temperature reaches 195˚F or 90˚C. Cover loosely with a piece of aluminum foil if the top starts to get too brown.
Let the bread cool for about 10 minutes before removing it from the pan to a cooling rack.
Notes
Variation: Sugar-Crusted Raisin Brioche
Add 3/4 cup of raisins or currants to the dough a couple of minutes before the end of the dough cycle. Continue with step #7 in the general directions above.
Shaping Raisin Brioche
Divide the dough into 24 equally-sized portions after the overnight chill, then roll into balls.
Place two balls side-by-side in each cup of a muffin pan.
Next, allow the formed rolls to rise for about 2 hours.
Finally, glaze and sprinkle rolls with sugar and bake according to the directions above.