My brioches TM21/TM31 with photos

[bimby]

Name of Recipe:My brioches TM21/31 with photos

Number of People: about 6

Ingredients:

500 g. flour (300 gr. Manitoba: the fable The Count-200 gr.fiore The Count 00)
25 gr. yeast
150 cc. milk
120 gr. butter
80 gr. sugar
2 eggs
1 teaspoon salt
the peel of 1 / 2 lemon or orange grated.
egg yolk



Preparation:

Put milk in the TMX bowl 2 min. 40°, vel.1, (TM31 37 °, vel. 2), add the yeast 10 sec.vel.4-5, then the butter and sugar 1 min. vel.4 (TM31 vel. 5), then the eggs 10 sec. Vel. 4, (TM31 vel. 5) flour, salt and lemon peel or orange, 1 min. vel.6 and 1 min. and 1 / 2  (TM31 vel  4 / 5 min), the dough should be smooth and soft.

Leave dough covered until doubled in size. When doubled remove pieces of dough about the size of a small apple. With the closed hand-roll the dough by turning the hand over the dough on the bench.  Leave these balls of dough to rest in a baking tray lined with baking paper or on silicone mat (or in brioche moulds if you have them).  When almost finished using all the dough make up as many small balls as you have large rolls.  Make a hole/indentation in the centre of the tops of the large balls and place a little doughball on top.  Allow them to rise again until doubled, brush the tops with the egg yolk diluted with a little milk; put in the oven at 180 degrees for 20 minutes.

Miriam

from the Italian forum http://bimby.mastertopforum.com/



Photos:








Tips/Hints:

They are very delicious, above all with nutella. I'll post also the recipe of nutella, as soon as possible.

Please correct the recipe if there are some mistakes, thanks (- have made changes - hope it is OK - Thermomixer)

[Thermomixer]

Hi Miriam

They look superb - just like in the boulangeries of France.

You can use the     symbol (that you gave us ! Thanks) in place of "ear" in your recipe.

A little trick too, when you go to MODIFY the post it inserts the

Name of Recipe:
Number of People:
Ingredients:

Preparation:

Photos:

Tips/Hints:


At the start - so you need to delete that agian - 

Ciao

[bimby]

I corrected it, I think everything is all right

Do you think that  it is correct in English?

People will understand it?

[Thermomixer]

Hi Miriam

I can understand - but I might get MM to make some changes.

They really are impressive - very authentic.

[Master Moderator]

Miriam,

Thank your for your delicious recipe. Your English is fantastic. Very understandable. Congratulations. We really appreciate your effort.

I will make some little corrections later today. I hope you don't mind.

Have a great day

MM/Admin

[bimby]

Thanks a lot

I'll post other special Italian dishes as soon as possible.

I hope it'll be grateful

[brazen20au]

wow, they look AMAZING!

[Gralke]

I remember Miriam posting great recipes in the Portuguese forum (I believe its the same person). I am at the moment making these brioches - they still need to prove and then I will bake some and keep the rest of the dough in the fridge as I want to be able to make some on short notice and my freezer capacity is filled up!
......
So in the meantime the dough has risen, seemed a little sticky to the touch but I rolled it out on some flour and it worked really well. I did three just with the dough and a fourth one filled with cinnamon and sugar and rolled it up like Miriam explains. Unfortunately I could not find my camera to take photos and you will have to take my word on this: they are wonderful, I did a mini one and just shared it with my son and we both loved them.
Thanks for a wonderful recipe.
Just a query: Could I post this recipe on a Portuguese forum, if I mention the source?

[Thermomixer]

Sure - no problems - but could you please link to http://bimbylandia.blogspot.com/2009/03/le-mie-brioches-tm2131.html which is the new Bimby Blog.

They are a great dish to make - look very professional.

[I Love Bimby!]

Thermomixer - what have you started??? Just had a look at that link you posted for the portugese forum.  Thats it - I think I'll quit being a consultant and spend my new found spare time drooling over those fabulous recipes and cooking, cooking and more cooking!      Watch out hips!!
You have just made this girls day!!!!

[Gralke]

Thank you - will do so.

[Gralke]

I just thought I would "bumb" this topic up. I have been making these briches now for quite a while and they are, in my opinion, the best brioches ever. I admit that I have never had the original from France and hate the bought stuff so my opinion is based on my taste but the citrus peel and the egg and the butter give this bread a lovely taste.
Off to make some now!
Barbara

p.s. If I may so, I think this topic should be moved to "bread" as, in my opinion, its not really a dessert, more a breakfast or tea recipe.

[vivacity]

Oh, yes, there are some great recipes on that site Luckily, I just discovered that the automatic google translator is really good Thank goodness, I thought I'd have to learn another language ...

And then I thought I'd have a look at the French TMX site since with google I can now translate the recipes. Here are the ingredients for a creme caramel: 320g icing sugar, 12 eggs, 10 lumps of sugar, 1020g milk, vanilla sugar, cinnamon. Isn't it interesting that in some countries eggs are seen as the devil's spawn and in others they are used liberally...

[Thermomixer]

Thanks Gralke - you are right - best to move to bread - will get MM to do it

They are great and as Viv says - the Bimby Italian forum is wonderful.

Love the term - devil's spawn - never heard that one.  Yes, those Frenchies love eggs.