Friday, June 1, 2012

"Overnight" Brioche Braid

For this June 2012, the Avid Baker's Challenge is baking Overnight Brioche Braid from the book, The Weekend Baker by Abigail Johnson. I came to know about ABC through Joyce from Kitchen Flavours. Initially, I thought of just baking along with ABC since I have a copy of this book. As ABC is not "free and easy" like our Bake-Along and Cook like a Star, I was afraid to be removed from the group if I can't keep up to their baking schedule and miss out more than three consecutive of their bakes. However, Hanaâ, the organiser of ABC has kindly agreed to allow me to try out baking with the group now and see how it goes later in the future...

This brioche is named the "overnight" brioche because the author has made three different suggestions to enjoy this bread without baking and eating it all within the same day. Of all, I actually prefer the last option which is to bake this bread first and then store it "overnight" or longer in a freezer until it is required. I didn't like to store yeast-ed dough (unshaped or shaped) in the fridge because I think that the yeast culture will need a longer time to get active again.

Instead of baking one large loaf of brioche, I have baked this recipe into braided rolls. Generally, I find that this bread dough is quite soft and slightly oily and had to add 2 tablespoons of bread flour for half of recipe while kneading the dough.

In regardless of all suggestions, I reckon that this is a must-try recipe because these buttery brioche bread is really good! These rolls being thawed "overnight" or not are all very soft and delicious.


Final proving of these braided rolls
Before and after baking...
Very nice and soft texture... Yum!

This recipe is mostly adapted from the book, The Weekend Baker by Abigail Johnson Dodge. Briefly, the following points are the modifications that I have made from this recipe.
  • Instead of all purpose flour, I use a combination of bread flour and Italian OO flour in the ratio of 1:4.
  • Instead of using warmed whole milk, I've replaced with 25g milk powder plus water for 2/3 amount of recipe)
  • My egg glaze is replaced with egg yolk and milk.
  • Instead of kneading using an electric mixer with dough hook, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr.
  • Instead of one large loaf, I've baked my braided brioche into braided rolls. For 2/3 amount of this recipe, I've divided the dough into 6 portions and further divided each portion into 3 equal pieces. Roll each piece into 12-15 cm long and braided 3 of the ropes together and tuck both ends together to form a circular braid. Repeat shaping for the rest of the 5 portions and place all on the prepared sheet.
  • Using 2/3 amount of this recipe, I've baked 6 braided rolls at 180°C fan forced for 20 min.
This post is linked to Avid Baker's Challenge (Jun 2012). To see the other ABC members' bakes, please go to ABC site. If you would like to join ABC , please contact Hanaâ.


Happy Baking

45 comments:

  1. So buttery and delicious looking!! I WANT one of these rolls right now. My mouth is watering... :)

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  2. Success! What a great looking creation; I can almost taste it..
    Rita

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  3. OHHH I love this!
    Have a nice week end

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  4. OK Zoe! I am ready to bake some breads this summer. I purchased a new KA (because I needed it for other things) and it came with a dough hook. I really want to try a brioche bread next and then brioche buns as we use them all the time for our burgers. Your braided buns look gorgeous but I don't think I will start that fancy just yet. Have a fabulous weekend girl!

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  5. OMG Zoe, the braids are so pretty and neat!
    i agree, this brioche is really good :)

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  6. Zoeee... they looked so yummy!!! im hopeless making bread, so buying them is my best option:-p

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  7. I love your idea of making (smaller) rolls instead of one big loaf. The texture looks soft indeed. I too like to use the dough cycle on my bread machine :o)
    Again, welcome to ABC!!! Have a great weekend.

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  8. This is adorable Zoe maybe my favorite bread I love brioche you always make lovely breads:)
    I will try this soon!

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  9. Great to see you baking with ABC! This Brioche Bread is so soft and fluffy, a sure keeper, one that I will definitely make again. Love your idea of small braided brioches! Will keep these in mind when I make this again next time!

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  10. Oh dear, Zoe your braided brioches looks good. I could never braid so nice as yours...

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  11. Oh wow, lovely brioche you've got there! Excellent for breakfast tomorrow! Would really love to try this out soon. So will you be posting up the recipe? Thanks Zoe!

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    1. Hi Bee,

      ABC does not prefer us to publish any of the recipes of this book in our blog posts. My apology for not posting up this recipe.

      Zoe

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  12. These look amazing, Zoe! I really have to try my hand in brioche. It sounds like my kind of roll. Perfect!

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  13. You shaped these brioche very beautifully! Agreed with you they have very nice texture.

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  14. Your braided rolls are SO pretty, what a great idea!

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  15. i'm such a novice at baking breads or anything using yeast. just don't know how and i hate rolling things out.. i wish you were my neighbor so you could feed me these baked delights. :-)

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  16. Your rolls look amazing. Love those braids.

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  17. These rolls look so good - hot, buttery and completely yummy!

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  18. I'm glad you get to stay in the group and share these recipes with us!

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  19. Zoe, these brioche looks simply delicious ! And you've baked it perfectly ! ;)

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  20. your brioche looks so pretty, i've baked brioche before and i would like to try baking them again using a diff recipe :)

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  21. I think this is the prettiest brioche I've ever seen, Zoe!! I bet it's just delicious, too~

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  22. I love the little braided rolls, thanks for the idea!

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  23. They look so pretty and perfect and delicious! Lovely colour too! Send some over please! :)

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  24. i made brioche once and i will do it again, i used it to make a pumpkin cheesecake pudding - was AMAZING!

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  25. Zoe, I really, really like how you make the braided brioche! I'm going home with this idea now for my future bread making adventure! I just can't take my eyes away from the 1st picture, so cute, so pretty! My next plan is to go to You Tube to learn how to do this precisely! Thanks for the idea!

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  26. These are so cute!! They look perfect and I bet they taste good too. I like the idea of a little brioche roll :-)

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  27. These are so cute...they look perfect!! I like the idea of a brioche roll and I bet they taste delicious too! :-)

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  28. These look perfect and I bet they were delicious!! They are so beautiful, Zoe!

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  29. Wow, these are so pretty! I wanna give them a go but I'm not sure I'll be able to make them as neatly!!

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  30. Wow, I'm super impressed!! These look perfect!

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  31. Simply gorgeous bread! I can imagine it tastes wonderful and has a great texture:)

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  32. Great photos! And I like the idea of making rolls, rather than one big bread. Fun post - thanks.

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  33. Oh my gosh. I love this bread. I bookmarked it to try it out. It looks perfect and I can almost smell it.

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  34. Could not get my eyes of this brioche...they look awesome! And I love the idea of overnight and how you braided them.
    I so wish I could have a roll with my coffee :)

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  35. Oh wow, this bread looks AMAZING!! Nice job! I love brioche and you did a great job with braiding into rolls. It is beautiful! I want to make this now, I'll have to check out that cookbook. Yum!

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  36. Very pretty rolls - better than a large loaf.
    But I can assure you, Zoe - yeasted doughs do not at all suffer from refrigeration! On the contrary, their taste improves by the slow overnight fermentation. The next morning they have risen just fine.
    For breads I remove the dough from the fridge 2 hours before I want to shape them, to warm up. For rolls I shape the dough cold, it warms up quite fast.
    I bake - and sell - breads every week, and ALL my doughs rise overnight in the fridge.

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    Replies
    1. Totally agree with you that bread dough develop better flavour with overnight fermentation. However, It is now winter at Melbourne and so I was afraid that my bread dough was unable to re-activate in this cold weather and to save time, I've decided to make the bread all within the day.

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  37. beautiful! can't wait to try this!

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  38. Wonderful size for kids! My children loved this bread. I can't wait to make it again.
    http://love2cooksweets.blogspot.com/2012/06/abc-weekend-baker-brioche.html

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  39. Hi Zoe!

    My name is Joy, of "Hot Oven, Warm Heart," and I'm a new member of ABC (my first post was last month's scones). I just wanted to come by and introduce myself. Your brioche rolls came out amazing! I love your technique, and look forward to trying that style of roll in the future. Yours look beautifully golden brown, light, and fluffy. Fabulous job!

    I'd love for you to stop by my blog, if you get a chance- http://hotovenwarmheart.wordpress.com/ Hope to hear from you soon :)

    Have a great start to your week,
    Joy

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  40. Lovely! I admire your stamina to wrestle this soft and sticky dough into buns! They look great!

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  41. Great to see them made into rolls. They look so pretty and delicious.

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  42. Amazing brioche! I have added you to my 'Blogs I Love' list. I hope this is okay. Have a beautiful day Zoe x

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