Brioche without mixing

Category: Bakery products
Brioche without mixing

Ingredients

wheat flour / grade 250 grams
butter 100g
honey 60 grams
sugar 30 grams
water 75 gram
egg C1 2 pieces
zest of lemon (orange) or 50 to 50 1 tsp
vanilla taste
pressed yeast 10 grams
salt 2 grams
powdered sugar option
flour for burning 30-40 grams
margarine for lubricating the mold

Cooking method

  • Melt butter with honey. Refrigerate.
  • Dissolve the yeast in water.
  • Mix eggs with sugar and salt, add zest and vanilla.
  • Mix all ingredients with a spoon until smooth.
  • The dough looks like this Brioche without mixing... It's viscous.
  • Cover and leave at room temperature for 2 hours.
  • Then refrigerate for 24 hours or more. Can be kept up to 5 days.
  • I had the dough for 2.5 days.
  • After 1.5 days, I just mixed it.
  • This is what the dough looked like after the refrigerator Brioche without mixing
  • I dumped the dough on a sprinkled table and collected it into a bun.
  • Brioche without mixingBrioche without mixing
  • The dough gathered well, but it was sticky when cut. Therefore, we work with it quickly so that it stays cold, flour fingers longer.
  • The dough was divided into 4 parts, about 150 grams each.
  • Shaped into round buns and placed seam down in greased molds.
  • Proofing for 1.5-2 hours.
  • Lubricated the top with a mash of yolk and milk.
  • We bake in an oven preheated to 190 degrees 25-30. If the top starts to burn, then cover with foil.
  • Let stand for a couple of minutes in the form, take out, cool on the wire rack.
  • Sprinkle with powder if desired.
  • Brioche without mixing
  • Brioche without mixing
  • Brioche without mixing
  • Enjoy your tea!

The dish is designed for

4 pieces

Time for preparing:

5 hours

Note

The recipe was spied on a foreign website.
Of course, I do not have a classic version of forming a roll. It was necessary to divide the dough into 6 parts and put in a mold or, if baked in such forms, then put a dough ball on top. But that's not the point.
What about brioches? This is tender tenderness! The roll is crumpled under its own weight. It is airy, aromatic and incredibly tasty. The dough melts in your mouth. Another advantage is no hassle! Recommend!

Tumanchik
I understand that I loved just such a crumb old-fashioned rum woman
oh Anzhik, Anzhik ... and I just baked Bernadette ... well, where am I going to keep up with you!
I have new pants with you, because I won't fit in the old ones
ang-kay
Tumanchik, Bernadette is also good, did you like it? And we will buy new pants for each other
Trishka
And Mlyn, Anzhenlchik again you, and again such boulders !!!
And where should I take a runoff of time in a day Schaub to talk it over, eh?
Albina
Angela, such deliciousness and beauty 🔗

Tumanchik
Quote: ang-kay
Tumanchik, Bernadette is good too, did you like it?
current baked. hot isho
ang-kay
Ksyusha, you will have time for everything. You asked for 9 lives!
Tumanchik
Quote: ang-kay
And we will buy new pants for each other
I don’t even think about it! you exhibit more butters - and you buy!
ang-kay
Albina, yummy. Thank you.
Quote: Tumanchik
current baked
Waiting
Quote: Tumanchik
you exhibit more butter
I'll start counting soon, to be fair.
Tumanchik
Quote: ang-kay
I'll start counting soon, to be fair.
and I will add your bread and win
come on pants! I wear black! after these brioches I will be size 56
ang-kay
Quote: Tumanchik
and I will add your bread and win
You will finish badly that I will stop exhibiting as a specialist.
Tumanchik
Quote: ang-kay

You will finish badly that I will stop exhibiting as a specialist.
Look, good people, how she shrugs off so that I don't buy pants!
I will walk in leggings and drop your photos at night, so that I’m scared!

but the Chinese do not sew such large sizes

ang-kay
You and I will be kicked out of here.If only not leopard!
Tumanchik
Quote: ang-kay
If only not leopard!
neither mnu current is black, but I will try to choose a pose
no, they won't be kicked out ... so they'll beat a little
Tata
Angela, what a beauty!!!!!
prona
Angela, How interesting! I took it to your bookmarks, thanks!
ang-kay
Tata, Natasha, Thank you. I hope the recipe comes in handy.
Bridge
Angela, pictures, as always, talking !!! I just feel the crumb soft and oily. Mmmm !!!
Mikhaska
Angelchik! It's fine! You are, as always, the queen of buns!
Thank you for me until they let it go.
ang-kay
Natasha, Irina, Thank you, my darlings!
Helen
Angela, well, what beauty must be done ...
Shyrshunchik
ang-kay, Angela, add the recipe to the bookmark, today I have your roll with cottage cheese and halva in the fridge
RepeShock
Quote: ang-kay
Another advantage is no hassle! Recommend!

Thank you, Angela !!!!
Such beautiful pastries !! Even me, indifferent to this kind of buns, wanted to bake)
Galina S
Angela !!!!!!!!!! beloved !!!!!!!!!!

Fotina
I'm going to put on the brioche dough right now!

And I just strongly demand that the recipe be recognized as the best of the week right away!
ang-kay
Elena, Tatyana, Irina, galya, Svetlana, thanks, my beloved girls!
Svetlenki
AngelaThanks for another great recipe without kneading. It's amazing how complex (definitely not simple) recipes in execution turn with your help into something really feasible by the hands of an ordinary housewife (to which I belong).

Bernadette is firmly in our menu.

Brioche is next in line.

Thank you!
ang-kay
SvetaThank you for your continued support and attention to my recipes.

I made the cake. I'll cut it tomorrow

Innushka
ang-kay, almost like biscuits, fluffy sweet and tasty
you can add zest and there will be a bomb in general)
Olechka.s
Angela is a great recipe and not so confusing. Baking traditional, long, so more than something is not hunting, but these will probably take root. Very pretty! Thank you!
Mila1
Oh, how delicious !!! Angela thanks for the recipe! Must be bookmarked ... and not for long
Money
ang-kay, Angela, I couldn't resist, the dough is already standing in the kitchen, will it thicken in a day? I plan to bake tomorrow evening and I understood the flour only for dusting, so I'm worried about the consistency ...
Babushka
Angela, bravo! Thanks for this recipe! I will definitely try, as I love brioches. I have very intricate custard and raspberry recipes that need to be kneaded for 15 minutes!
ang-kay
Girls, thank you all very much for your attention to the recipe and kind words. I hope you find these baked goods useful too. Bake to your health.
Quote: Innushka
you can add zest
Inna, can.
Quote: Money
the dough is already standing in the kitchen, will it thicken in a day? I plan to bake tomorrow evening and I understood the flour only for dusting, so I'm worried about the consistency ...
Tatyana, on the first page there is a photo of the test. It is sticky and viscous. In a day, of course, it will thicken, but you need to work with it quickly so that it does not get too warm and make your fingers "flour".
Quote: Babushka
I have very confusing recipes
TatyanaThis one bribed, because no hassle.
Scops owl
Thanks for the recipe, I take it in the bookmarks. Only I don't have forms for them. And what kind of heat did you use?
ang-kay
Larissa, thank you for your visit. I baked in tins for babies. Can be baked in a bread or muffin pan.
Svetlenki
Quote: ang-kay
Can be baked in bread or muffin tins

Angela, I was just thinking about it, I even wanted to consult. We sell long shaped brioches like braids filled with chocolate chips or vanilla cream, they bake them in low (2.5-3 cm) disposable foil molds. I will twist it, what do you think? Or too sticky dough?
ang-kay
The dough is sticky, you can weave it sideways, but if you want to twist it like a fender, it’s hardly possible. A lot of flour will be needed in addition. And for us this is not good.
Svetlenki
I'll do it first, then without frills - I'll feel the dough, and then I'll make a decision. Thank you!
Ne_lipa
Angela, what wonderful recipes you have, and these brioches are super. How I like such a long dough, it is unusually fragrant, and even convenient to use - I took it out when I needed it and bake it myself.
ang-kay
Victoria, Thank you. And with the test, you're right. Very convenient and aromatic.
please
Wow what a beauty
Money
Angela,
here is my report on brioches:
Brioche without mixing
Brioche without mixing
Brioche without mixing
ang-kay
Tatyana, beautiful. Why don't you upload it here?
Money
Angela, corrected, thanks)

UPD
all according to the recipe, I just dared to add a little raisins, it was very tender dough and baked only after a night in the refrigerator, according to the principle "I can't stand being married" Very tasty, it smelled like Easter cakes. THANK YOU
ang-kay
Tatyana, everything worked out great. Well done. Did you like it?
Money
ang-kay

Quote: ang-kay
Tatiana, everything worked out great. Well done. Did you like it?

Very tender, airy dough
Will now often live in the refrigerator
RepeShock

Angela, you finished me off))) even I got to brioche
True, I don't have premium flour when I was born in the house, therefore, from 1 grade.
Well, and, not without a gag, of course) she crushed it with a flat cake, poured almond crumbs, wrapped it in a roll
Accept!

🔗

🔗

🔗

Very aromatic (lemon zest is simply a must here!), Tender and tasty
Even for me, very far from yeast dough, it was easy to work with this dough.
Thank you, Angela!
ang-kay
Irinawhat can I say? The beauty. I will finish anyone. Thanks for the wonderful report. I hope you will bake it more than once.
RepeShock
Quote: ang-kay
I will kill anyone

Of course, you can't just look at your pastries, you want to eat right away

Quote: ang-kay
I hope you will bake it more than once.

I think I'll bake them with Easter cakes

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers