“Japanese” Brioche!! Recipe by Chus Molinero
Cooking Instructions 2 hours 1 To prepare the Tangzhong, take a small saucepan, weigh the flour, milk, and water, and heat it up. Stir constantly until it thickens. It will turn into a white cream. Transfer it to a container, cover it with plastic wrap to prevent a crust from forming, and let it cool. 2 Now we prepare the dough. Weigh the required milk and warm a small amount in a cup to dissolve the yeast. In a large bowl, add all the wet ingredients: first the beaten egg, then the cooled Tangzhong and the milk (both the dissolved yeast mixture and the remaining milk). Mix everything together. 3 Add the dry ingredients to the previous mixture: flour, sugar, and salt. Mix until all ingredients are well combined. Cut the butter, which should be at room temperature, and add it to the dough. Knead for about 10 minutes until fully incorporated. The dough should be smooth and slightly sticky. 4 Form a ball with the dough and place it in a clean, greased bowl with a little bit of oil. Cover it with a clean cloth and let it rest until it doubles in size. I like to wrap it with a blanket afterward to keep it warm and help it rise. Let it sit for about 30 minutes. 5 Once ready, transfer the dough onto a floured surface and divide it into three equal balls (I did it by eye, so mine weren’t perfectly even!). Now, stretch each one to form a braid for the brioche. Once braided, place it in a long mold that you’ve greased with a bit of vegetable oil so it doesn’t stick. Cover it again with the cloth and blanket, and let it rise for another 30 minutes until it fills the mold. 6 In a small bowl, beat an egg with a splash of milk and brush the braid so that when it bakes, it gets a beautiful golden and shiny finish. Bake at 180°C (350°F). 7 Let it sit in the mold for 10 minutes after removing it from the oven, then transfer it to a rack to cool completely. The result is SPECTACULAR! I love cutting a slice for breakfast and toasting it, spreading some butter and strawberry jam on it and enjoying it—it’s truly amazing! 1 To prepare the Tangzhong, take a small saucepan, weigh the flour, milk, and water, and heat it up. Stir constantly until it thickens. It will turn into a white cream. Transfer it to a container, cover it with plastic wrap to prevent a crust from forming, and let it cool. 1 To prepare the Tangzhong, take a small saucepan, weigh the flour, milk, and water, and heat it up. Stir constantly until it thickens. It will turn into a white cream. Transfer it to a container, cover it with plastic wrap to prevent a crust from forming, and let it cool. 2 Now we prepare the dough. Weigh the required milk and warm a small amount in a cup to dissolve the yeast. In a large bowl, add all the wet ingredients: first the beaten egg, then the cooled Tangzhong and the milk (both the dissolved yeast mixture and the remaining milk). Mix everything together. 2 Now we prepare the dough. Weigh the required milk and warm a small amount in a cup to dissolve the yeast. In a large bowl, add all the wet ingredients: first the beaten egg, then the cooled Tangzhong and the milk (both the dissolved yeast mixture and the remaining milk). Mix everything together. 3 Add the dry ingredients to the previous mixture: flour, sugar, and salt. Mix until all ingredients are well combined. Cut the butter, which should be at room temperature, and add it to the dough. Knead for about 10 minutes until fully incorporated. The dough should be smooth and slightly sticky. 3 Add the dry ingredients to the previous mixture: flour, sugar, and salt. Mix until all ingredients are well combined. Cut the butter, which should be at room temperature, and add it to the dough. Knead for about 10 minutes until fully incorporated. The dough should be smooth and slightly sticky. 4 Form a ball with the dough and place it in a clean, greased bowl with a little bit of oil. Cover it with a clean cloth and let it rest until it doubles in size. I like to wrap it with a blanket afterward to keep it warm and help it rise. Let it sit for about 30 minutes. 4 Form a ball with the dough and place it in a clean, greased bowl with a little bit of oil. Cover it with a clean cloth and let it rest until it doubles in size. I like to wrap it with a blanket afterward to keep it warm and help it rise. Let it sit for about 30 minutes. 5 Once ready, transfer the dough onto a floured surface and divide it into three equal balls (I did it by eye, so mine weren’t perfectly even!). Now, stretch each one to form a braid for the brioche. Once braided, place it in a long mold that you’ve greased with a bit of vegetable oil so it doesn’t stick. Cover it again with the cloth and blanket, and let it rise for another 30 minutes until it fills the mold. 5 Once ready, transfer the dough onto a floured surface and divide it into three equal balls (I did it by eye, so mine weren’t perfectly even!). Now, stretch each one to form a braid for the brioche. Once braided, place it in a long mold that you’ve greased with a bit of vegetable oil so it doesn’t stick. Cover it again with the cloth and blanket, and let it rise for another 30 minutes until it fills the mold. 6 In a small bowl, beat an egg with a splash of milk and brush the braid so that when it bakes, it gets a beautiful golden and shiny finish. Bake at 180°C (350°F). 6 In a small bowl, beat an egg with a splash of milk and brush the braid so that when it bakes, it gets a beautiful golden and shiny finish. Bake at 180°C (350°F). 7 Let it sit in the mold for 10 minutes after removing it from the oven, then transfer it to a rack to cool completely. The result is SPECTACULAR! I love cutting a slice for breakfast and toasting it, spreading some butter and strawberry jam on it and enjoying it—it’s truly amazing! 7 Let it sit in the mold for 10 minutes after removing it from the oven, then transfer it to a rack to cool completely. The result is SPECTACULAR! I love cutting a slice for breakfast and toasting it, spreading some butter and strawberry jam on it and enjoying it—it’s truly amazing! 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