I love all kinds of viennoiserie. Be it croissants, pain au chocolat, danish pastries or bricohes. Unfortunately, these pastries are not easily available in my city. If i really want to have some, I must make them myself.
As I am quite scared of any thing that involves yeast I need to muster up some courage to dig in and dirty my hands. The worst thing i could do would be to just bin them if they turned out too horrible. Alas, I tried my hand at a brioche recipe and it did not turn out as it should have. However, it was just as much tasty and quite addicitve to be frank.
A good Brioche must be rich, slightly puffy with a flaky, soft crust. Mine wasn’t as flaky as it should be. The yeast did not get activated correctly as my dough did not rise too much. Oh! What a bugger! I went ahead and baked them anyway. Much to my surprise, they turned out to be super delicious and a great addition for a Sunday special brunch or tea time snack. These had a buttery, flaky texture and just melted in the mouth.
As they say,”All’s well that ends well.” 😉
Well, not exactly. I felt quite edgy and wanted to make the perfect brioche. So I did the next day. i made a cinnamon walnut brioche loaf and it turned out really well. 🙂
Ingredients:
Parisian Brioche :
250 g all purpose flour
30 g sugar
1 tsp salt
10 g yeast
3 eggs
165 g butter, diced and softened
100 g pearl sugar
Glaze
1 egg/ some milk
Instructions :
Making the Bricohe Dough:
Place the flour, sugar, salt in a mixing bowl. Add in the yeast making sure it doesn’t touch the salt. Knead in the eggs one at a time. Add the softened butter to the dense dough. Continue kneading until the dough is elastic and pulls away from the sides of the bowl, 5 to 10 minutes. Stop when you can hold the dough in your hand and it keeps its shape.
Cover the bowl with a kitchen towel and let rise at room temperature until doubled in volume, about one hour. Line a baking sheet with baking paper.
On a lightly floured work surface, roll out the dough into a rectangle. Cut it crosswise into bars. Place the bars on the baking sheet spacing them well apart. Cover loosely with plastic wrap and let rise for 2 hours.
Baking the Brioche Sugar Bars:
Preheat the oven to 180 C. Lightly beat an egg for the glaze. Brush the brioche bars with the egg glaze and sprinkle with the pearl sugar. You can substitute coarse or brown sugar for the topping.
Bake for 10-12 minutes or until golden. Transfer to a wire rack and let cool before serving.
The Brioche recipe has been adapted from Christophe Felder.
For more oomph, sandwich raspberries and nutella between two of these bars! 🙂
I am taking these delicious bars over to Angie’s Fiesta Friday party. See you there!
What an awesome bars, Radhika. ❤ Have a delicious week. 😀
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Thanks so much Jhuls 🙂 hope you’ve had a good start to this week. 🙂
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You are most welcome. 😉
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Lovely brioche bars. Thanks for sharing and have a lovely week! 🙂
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Thanks Ahila. I’m glad you liked these. Have a nice week too 🙂
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I’m quite miserable with yeast myself but I don’t have your determination or will to try!! Wonderful attempt Radhika!
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Aww..thanks so much Namrata. 🙂
Baking with yeast is a task indeed!
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wow all these amazing blogs – another one – thanks for visiting my blog and following, I see you are an expert baker and food photographer, great stuff, look forward to reading more!
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Thank you so much for visiting my blog. I am so glad you enjoyed it. I cannot say much as to being an expert but i certainly hope to be someday.. 🙂 You have been extremely generous as I have just started to explore my style at photography! I so look forward to exploring your fabulous blog and reading more of your stories. 🙂
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Hi there, no not generous, just like the photographs, thought they were great! happy style exploring and look forward to seeing more of you soon!
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Thank you so much 🙂
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This looks soo nice. Feel like eating one now. 🙂
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thanks so much Sadia. I’m so happy you enjoyed these. 🙂
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Beautiful Brioche :).
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Thank you so much Sonal. 🙂
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Radhika, these brioche bars look positively decadent!! It looks like you did a great job even if they look a little different. 🙂 And they look like they are snack sized, so they are not *too* bad for you, right?
Thank you for sharing these brioche bars with this week’s Fiesta Friday, and I hope you are also enjoying the party!! 🙂
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Thank you so much for stopping by my blog! I am so glad you enjoyed these at the Fiesta party. They were rather delicious and yes, you’re right make a great snack. 🙂
I’m having so much fun mingling with other bloggers and getting to know a lot more! Great job hosting thi sparty! 🙂
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Wow Radhika, this is excellent. Something you would buy at a bakery. No wait. Even better.👍👌☺
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Oh wow! That’s a huge compliment. Thank you so much 😀
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Radhika, these look gorgeous and so tempting!!
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Thanks so much Garima. Glad you liked it! 🙂
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Thanks so much Garima. 🙂
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I could totally devour one of those sandwiched brioche with the nutella and raspberries right now Radhika! I love how you’ve decorated them with the pearl sugar too – such a lovely touch. Perfect for Fiesta Friday this week – enjoy the party! Cheers, Margot
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I’m so pleased you love these Margot! You guys are doing a great job hosting the party this week. I’ve had fun mingling with others. Happy fiesta Friday to you 🙂 cheers, Radhika
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Radhika, I’m a big Fan of Brioche (round or crown shape). Your recipe is delicious. I will definitely try this recipe 🙂
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Ah! Thanks so much dear. These were delicious indeed! 🙂
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Pingback: Breakfast Biscuit | Fiesta Friday #27 | The Novice Gardener
Ah, you kill it everytime Radhi! Love the unique shape and I bet they are buttery perfect! 🙂
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Yes they are buttery and a less flakier. Haha… This shape is so easier than the traditional brioche one. I will attempt that soon 😉 have a nice weekend 🙂
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Wow Radhi. ….just heavenly. …I love all your bakings and these look so yummylicious. …amazing….
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So sweet of you Chitra. Thank you so much 🙂
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I am sure they would taste delicious as they look:-) beautiful pics
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Thanks so much Vidya! They were kind of delicious 😋
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This looks great and I love your presentation!
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Thanks so much Ummey! where have you been ?? missed you!
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I missed you tooo. I’ve been stuffing my face for eid and now I’m so full I can’t move 😫😫😫. Not to worry I shall be in tip top shape soon lolll.
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hahaa… belated Eid Mubarak to you! 🙂
i want to hear all about the delish stuff that you have been gorging on 😀
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I have a post coming up soon…well once I can get up to write it!
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Gorgeous and delicious!!!! Wonderful job on these!!
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Aww..thanks so much Lori. I’m so happy you liked these! 🙂
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Looks awesome , I wanna have a bite 😀
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thanks Malar. you can have a whole bar 😀
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😀
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Sooo, these are the ones that didn’t turn out quite as you hoped? Your successes must be truly amazing! Happy Fiesta Friday.
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I was just expecting them to be slightly more flaky. But they tasted really good. Thanks so much for stopping by, 🙂 Happy Fiesta Friday to you as well. 🙂
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Wow, attempting brioche is brave! And they turned out well! (Especially like the look of it with raspberries and nutella!)
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Aw…thanks so much for stopping by. Glad you liked these. It did taste wonderful with raspberries and Nutella. 🙂
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Oh wow are those bars beautiful and I love how you used brioche. Also that sandwich bar with the raspberries and nutella is decadent and totally wonderful.
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Glad you liked them Suzanne! I had some raspberries at hand and thought It would be fun with raspberries and Nutella. It tasted pretty good!
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Radhi.. Looks Amazing ❤ I have no idea how you bake so very well.. Anything I try in the oven is a terrible disaster 😛
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Thanks Charu 🙂 You need to blame the oven then, bad oven! 😉
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Lol 🙂 ❤ You're the sweetest
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xxx 🙂
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