Crown Shaped Brioche

Name: Crown Shaped Brioche
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 30 grams Sugar; 4 grams Salt; 30 grams Egg yolk; 20 ml Water; 90 ml Milk; 3 grams Dry yeast; 40 grams Unsalted butter; 1 Milk for brushing on top; 1 Unsalted butter for the pan; 1 Bread flour for dusting the pan

cookpad.japan @cookpad_jp

I made this rather luxurious crown-shaped brioche as a birthday present for my father.

When kneading the dough, if you add all the butter from the start, the bread will become stale faster. As the dough has more flour than butter, make sure that the butter melds, add the butter brought to room temperature in two batches. Recipe by La Land

I made this rather luxurious crown-shaped brioche as a birthday present for my father.

cookpad.japan @cookpad_jp

I made this rather luxurious crown-shaped brioche as a birthday present for my father.

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Ingredients

6 servings

200 gramsBread (strong) flour
30 gramsSugar
4 gramsSalt
30 gramsEgg yolk
20 mlWater
90 mlMilk
3 gramsDry yeast
40 gramsUnsalted butter
1Milk for brushing on top
1Unsalted butter for the pan
1Bread flour for dusting the pan

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Steps

1

If you are using another type of bread flour that absorbs moisture more than the type I used, you may need to add 4 ml more water
2

Prep: butter the inside of the ring pan, and dust it evenly using a tea strainer with bread flour. Turn the pan over and shake off any excess flour.
3

Put all the ingredients listed up to the yeast in the bread machine, and start the "dough only" program. Add half the butter 5 minutes in, and then the rest of the butter 5 minutes after that.
4

Take out the completed dough onto a work surface, and deflate it completely. Divide into 9 portions, round off each and let it rest for about 20 minutes.
5

Place each piece of dough with seam side up. The dough should be about 7cm in diameter (the same as the palm of your hand)
6

Round off the dough so that the seam is on the inside. Pull in the left and right sides of the dough and stick them together.
7

Pull in the other sides too, and stick together.
8

The bottom side looks like this.
9

Place a piece of dough on a work surface seam side down, and roll it gently with your cupped hands. The bottom side looks like this.
10

Seal the seams tightly.
11

Put the rounded off dough balls seam side down in the ring pan.
12

Leave to rise (2nd rising) until the dough increases to 1 cm above the rim of the pan.
13

Preheat the oven to 200 °C at the right time, gauging when the dough will have finished rising.
14

Brush the tops with milk. Brush gently so that you don't damage the tender dough. You just need to brush the milk on very thinly.
15

Lower the oven temperature to 180°C and bake the bread for 20 minutes. When it's done, drop the pan from a height onto your countertop to shock it, and take the loaf out of the pan. Leave to cool, and it's done.
16

I tried splitting the bread when it had cooled down. The crust splits cleanly as if peeling off the skin of a fruit.