French pastries have long been famous all over the world. The art of French confectioners is based on an abundance of products and a variety of recipes. We also know a lot of French pastries: profiteroles, croissants, poultry. They are good not only at home with tea, but also at any gala dinner as a dessert.
One of the most famous French buns is brioche. This word dates back to the 15th century, but the modern brioche roll appeared later. It is named after the French confectioner Brioche. But there are other opinions, for example, that the name
the buns came from the verb meaning "beat, knead", or that these buns were originally baked in the city of Brie.
French brioche bun made from yeast dough. It is made according to a special recipe. In addition to eggs and milk, butter is added to the dough, so it turns out to be slightly moist and heavy. The products themselves are so soft, lush and airy that they quickly gained popularity around the world.
How does this air baking turn out? It’s all about an unusual way of making dough. After kneading it is placed not in heat, but in the cold. A day later, once in a warm place, it begins to rise very quickly, in addition, the condition for a quick rise is that the dough is placed in a narrow dish, so the baking is so tender and airy. But the cooking process takes a lot of time, so modern brioche buns are different from traditional.
Unusual and special shape that these buns have. A traditional brioche bun is baked in special tins that have ribbed edges and taper down. On top of the buns form a ball. Muffins that originated from Nantes are still widespread throughout the world. These products are made of several small balls that are stacked on a baking sheet close to each other, and another ball is placed on top. These buns are very easy to recognize: a special round shape, a golden shiny crust and an unusually soft and airy dough.
Now baking options for these rolls are much more.
For example, a ball is made from dough, a depression is pressed from above by fingers and a smaller ball is placed in it. But you can bake rolls of any shape, pastries with different fillings, for example, with jam, are very tasty. Often in the dough for these products add spices: anise, saffron, vanilla.
How to make a brioche bun?
Knead dough from 500 grams of flour, salt, vanillin, 80 grams of sugar, 8 grams of yeast and 6 eggs very well, beat for at least 15 minutes in a blender. Add 250 grams of diced butter and mix thoroughly again. Allow the dough to stand for 45 minutes in a warm place, and then knead well and refrigerate again overnight. In the morning, let the dough rise for an hour and form round buns. Grease them with an egg and bake over medium heat for 10 minutes.
Brioche bun is most often sweet. These delicious sweets were traditionally served in France for breakfast. But sometimes they were made fresh, although they did not lose their popularity from this.