Brioche by Hans Ovando

Brioche by Hans Ovando

Category: Bakery products

Kitchen: french

Ingredients
The flour is strong	750 g
Salt	20 g
Sugar	115 g
Milk	100
Cream 35% or Greek yogurt at least 7%	20 g
Eggs	430 g
Live yeast	30 g
Butter	225 g
Natural pistachio paste	100 g
Flavored Pistachio Paste	20 g
Dried cranberries	200 g
White chocolate 31%	150 g
Green pistachios	150 g
Vanilla pod	0.5 pcs
Lemon zest	0.5 pcs
Powdered sugar	200 g
Almond flour	200 g
Egg white	150 g
Corn starch	20 g

Cooking method

• The recipe was provided by Hans Ovando as part of the marathon. post with his permission) If you dare to make this wonderful brioche, give yourself a couple of evenings. It is best to do the kneading with a combine, it is very difficult manually. Ideally, if the room is cool, the temperature of the dough at the end of the batch should not exceed 24 degrees. This is critical! The batch itself takes from 1.5 hours to 3 hours, depending on the air temperature. If the dough reaches a temperature of 23 degrees, you need to either change the mixer bowl to another from the freezer, or cool the dough, bowl, hook. BUT don't chill the dough below 18 degrees! You can put ice over the mixer bowl. On the second day, form, proof and bake. The brioche is tasty, light, fluffy, with a fibrous crumb, moderately sweet, very balanced in taste. It is advisable to stand it after baking for several hours before serving)) if you have enough strength to hold on
• First, by ingredients:
• Strong flour is flour with a high protein content, not less than 13%, in Russia, Manitoba, Nordic. whole grain, not for pizza.
• If there is no purchased pistachio paste, you can do it yourself: peel the pistachios, lightly fry or bake in the oven at 150 degrees for 10-12 minutes, then grind into a paste in a blender, this is not quick. if the mass does not want to become a paste at all, add a tablespoon of odorless vegetable oil, ideally grape seed oil. the paste can be stored in the freezer.
• White chocolate 31% is Calebo marshmallow, I replaced it with regular Calebo 24% white chocolate.
• Green pistachios can be partially added to the dough together with cranberries and chocolate, the rest can be used to decorate the finished product before baking.
• The last 4 ingredients for the icing sugar.
• The first thing to do: soak the cranberries in fruit liqueur overnight, weigh the already soaked ones. Grind lemon zest with sugar, add vanilla grains.
• We use all products from the refrigerator, except for butter, its temperature when mixed into the dough should be 14 degrees. Milk can be put into the freezer at the beginning of kneading.
• 1. Knead flour, egg and salt dough in a food processor using the hook attachment at low speed until gluten develops. The dough will gather into a lump, will be rubbery, when you try to tear off a piece, it will spring a little. Add sugar with zest and vanilla in parts. Achieve complete uniformity of the dough.
• 2. Add cream, stir until all liquid is absorbed.
• 3. Introduce half of the butter at 14 degrees, after 5 minutes add the remaining butter, mix thoroughly, then chop the yeast there, knead well, add pistachio paste and knead until the gluten window is fully developed: tear off a piece of dough, start twisting it, slightly stretching, gluten the window is absolutely round, with smooth edges, with films around.
• 
• when we find the window, add milk, which has become very cold during this time in the freezer, it will cool the dough and make it possible to stir in the rest of the ingredients and manually collect the dough into a lump without overheating it
• 4.Add chopped white chocolate and cranberries. The finished dough is very plastic, smooth, slightly glossy, with an amazing aroma, magical pistachio color)) Roll it manually into a tight ball, as if pulling the dough down. We put it in a bowl greased with vegetable oil, sprinkle it with vegetable oil on top, cover with foil in contact and put it in the refrigerator on the lower shelf for 24 hours for fermentation at a temperature of 2 degrees.
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• 5. After 24 hours we take out the dough, it is dense, but very plastic. We work quickly) Divide by the number of supposed brioches, from half a portion I got 7 pieces of 150 grams each. a classic brioche is made from balls, we divide 150 g into 5 balls of 30 g each, roll each ball tightly on the table, the denser we make the ball, the better the dough will rise in the end, put it in a mold with a French shirt
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• cover with a film sprinkled with oil and put away for proofing at 26 degrees until the increase is 2-3 times. It took me 3 hours. I put it in the oven with a bowl of hot water, and changed the water periodically. Cooking the icing: mix the powder, almond flour, egg white and cornstarch, put it in a pastry bag, cover the entire surface with brioches, sprinkle with pistachios or almonds, pearl sugar, you can sprinkle it with powdered sugar and bake for 20-30 minutes at 170 degrees
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• decorate and enjoy the amazing taste of real French baking
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• Who dares, that fellow!

The dish is designed for

14 pieces 150 g each

Uraaaa !!!!! Olga, thank you so much for using the recipe !!!!
And so everything is detailed! I haven't got my hands on her yet, but she's so cool !!!!!!
I will definitely cook it!

Have you already made a tart in the last task? I think suddenly I missed)
And his carrot is just a miracle how good!
Hans arrives in Moscow in June, there will be two microns for dough and chocolate❤! I'll be away (don't get in!

Olya! What, all the same, an interesting batch of this brioche! Completely uncharacteristic, well, or unusual for us (at least for me) for yeast dough!

Olya, thanks for the recipe.
I also did it, but for me kneading for 1.5 hours with dancing around a cold bowl is too confusing and pointless (by the way, one girl wrote in the comments that she burned her Kitchen in such a batch). Therefore, the dough was kneaded in the traditional way: liquid + yeast + flour. At the end there is oil. The result is the same, but a lot of time is saved.

[Irina F]

Irina F Irish, cook for health! yeah, all from the opposite, I myself made such a kneading tart for the first time, I hope I'll post it tomorrow)) I'm thinking of carrot tart, put it out with a recipe too? : girl-th: he is cool



Kara, Irish, to your health!
I think if you change the kneading technology, you will still get an ordinary Russian bun, I didn't brioche around the bowl, I didn't really jump around the bowl, I had 18 degrees in the kitchen) I put it in the refrigerator a couple of times, because I had to finish the cake. in general, it was not stressful for me to make this batch, and my cheap mixer did a great job, I don't know what the girl was doing with the kitschen, I think something was not done quite right)

Well, a bun, not a bun, but the crumb is exactly the same as yours, and the gluten window was no worse

[OlgaU]

OlgaU, I looked at her on Instagram, gorgeous to the point of impossibility! And in my opinion, while I was wandering through the tags of the marathon, I saw exactly your photos of the proofing
but I will not master the completely correct version.
Kara, if possible, in a nutshell, how did you knead? For those who are not too strong in yeast, brioches and tyda, but really want something delicious for Easter

[Kara]

KaraIrish, yes this is understandable, in my opinion, it is much easier to knead an ordinary sponge and bezoparny pastry to a gluten window than a brioche dough, it is definitely faster, but the result, I am convinced, will be different from the photographs, the organoleptic properties will be very difficult to assess, with such ingredients it is tasteless the dough cannot turn out in any case, but we are in the recipe about brioche, it was invented not by me, but by the Chef with a capital W, this is his native cuisine, I trust him, I really like the result according to his recipes, I propose to do everything exactly according to recipe and according to the technology proposed by the chef, and then change according to your preferences, if such a desire arises

Kara, if you can, in a nutshell, how did you knead? For those who are not too strong in yeast, brioches and tyda, but really want something delicious for Easter

Irina, I took the ingredients in the same proportions. He warmed the cream and milk until warm, crumbled the yeast, added 15 grams of sugar and 50 grams of flour from the total amount. Gave the dough to rise (30 minutes warm). Beat eggs, poured all the dough, began kneading. Gradually added flour, when it was completely mixed in, added softened butter and pistachio paste. After that, I kneaded with kenwood for about 30 minutes just until the gluten window. And then everything is according to the recipe

[Chiribim]

Chiribim, Irin, I highly recommend doing everything according to the recipe, it's not as scary as it seems, and then with new skills and the title of Queen of Brioche, you can safely change the recipe at your discretion

[Kara]

Kara, yeah, thanks, now I will have something to focus on!
OlgaU, I have one or two more days to collect decisiveness in the bins. However, I'm not sure if my eaters will notice the difference. Yes, and I ... I read somewhere that Brioche was very fond of Napoleon, and it sank. I'm not Napoleon, of course, but I also respect baked goods. Brioche in absentia

[Olya]

Olya! I myself thought to lay out the carrot, it hurts too cool !!!!
But, you'd better post it, your final photos are just awesome, and the cooking process is probably there)
And then I'll stick to you and bring mine too)))
The public should know this recipe !!! 😃