Brioche Bread Heart, soft and tender, suitable for sweet brushed with melted butter before baking or savory sprinkled with many seeds for bread making. It’s very simple to prepare, the dough only uses egg whites and oil instead of butter.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
BRIOCHE BREAD HEART
- 3/4 cup flour (W260/290)
- 7 tbsp milk
- 1 tsp fresh yeast
- Starter Dough (Previously prepared)
- 3 1/4 cup flour (W260/290)
- 2 1/2 tbsp sugar
- 1/3 cup milk
- 4 egg whites egg whites
- 1/4 cup extra virgin olive oil
- 2 tsp salt
- to taste butter (Or seeds to add before baking)
BRIOCHE BREAD HEART
First, prepare the starter dough: in a bowl, mix the milk, yeast, and flour with a fork until you get a soft batter. Cover and let rise until doubled in size.
Then, put the starter dough in a stand mixer, add the flour, and start kneading with the dough hook, adding the sugar and milk gradually, mixing coarsely.
Add the egg whites in three parts, incorporating each time.
With the dough incorporated, slowly add the extra virgin olive oil and finally the salt, proceeding to the final incorporation.
Place the dough in a bowl, seal with cling film, and let it rise at 79°F until doubled in size.
At this point, turn the dough onto a lightly floured work surface and divide it into 8 parts. Roll out with a rolling pin to create circles, roll them up, and place in a heart-shaped baking pan with the seam side down.
Cover with a cloth and let rise again until doubled in size.
When doubled, decide if your Brioche Bread will be sweet or savory. For a savory brioche, brush the surface with a water and oil emulsion and sprinkle with many bread-making seeds, or for a sweet brioche, brush the surface with melted butter.
Bake in a preheated oven at 392°F for about 30 minutes.
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