In this video, I show you how to make incredible french toast!
INGREDIENTS:
BRIOCHE SPONGE:
Flour (1 cup/ 130g)
Instant yeast (2 tsp/ 6g)
Milk (1/2 cup/ 120g)
BRIOCHE DOUGH:
Flour (3 cups/ 450g)
Sugar (1/2 cup/ 105g)
Salt (2 tsp/ 12g)
Eggs (5)
Butter (1 cup/ 1 stick/ 227g)
FRENCH TOAST MIXTURE (good for 4 large slices or 8 smaller ones):
Eggs (4)
Milk (1 cup)
Vanilla essence (2 tsp)
Cinnamon (1 tsp)
Salt (pinch)
Brown Sugar (3-4 tbsp)
DIRECTIONS:
BRIOCHE BREAD:
1. Combine your sponge ingredients in a bowl and let it rest for at least 1 hour ON YOUR COUNTER until the size has doubled. If this doesn't happen your yeast is dead and you have to start over.
2. Portion and measure out your butter and leave it on your counter for at least 15 minutes to soften. You can also microwave it for 30 seconds.
3. Then combine your dough's dry ingredients in the bowl of a stand mixer (with the dough hook) and start gently mixing on 3. Add your eggs one by one.
4. When a cohesive dough has formed (after 3 minutes of kneading), add in your sponge and mix again for another 3-5 minutes at the same speed.
5. Then slowly start adding your butter one small portion at a time and make sure it's well combined into the dough. Periodically stop and scrape down the sides of your bowl as well.
6. When all your butter has been incorporated, turn the speed up to 4 and knead this dough for around 13-15 minutes or until it passes the windowpane test as I showed in the video. You will have to hold your stand mixer down as it will shake a lot.
7. Then transfer your dough to a greased bowl and leave it on your counter for anywhere from an hour and a half to two hours or until the size has doubled.
8. Grease your baking tin and line with baking paper.
9. Take out your dough and shape it into 2-3 balls and tightly pack them into your tin.
10. Let this proof on your counter for another hour.
11. Brush your dough with an egg wash mixture (1 egg + 1 tbsp water) and place it into an oven preheated at 180c for 45-50 minutes. PLACE YOUR DOUGH ON THE SECOND LAST RACK. PLACING IT IN THE MIDDLE WILL BURN THE TOP AS IT WILL RISE QUITE A BIT.
12. Remove your bread and let it stay in the tin for 5 mins.
13. Pull out your bread using the paper and let it rest on a rack or two spoons for another 15-30 minutes before cutting.
FRENCH TOAST:
1. Preheat your oven to 220c and try and use bread that is at least a day old (so that is doesn't disintegrate while cooking)
2. Combine your ingredients for the mixture and place your bread slice in it for 30 seconds (if thicker than an inch). Thinner slices should be done in 10 seconds.
3. Melt a tbsp of butter in a pan and place your slices in. Don't keep the heat too high and cook for around 4 minutes on each side until beautifully golden brown.
4. Transfer to a baking tray when done and place into the middle of your preheated oven.
5. Cook for 4 minutes and flip for another 4-minute cook. Thinner slices will be done in 2 minutes on each side.
6. Serve immediately and top with butter and syrup of your choice.
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20 май 2022
