Simple and delicious no-knead brioche

Bread without kneading is accepted by everyone today because it is very quick to make without requiring specific equipment, but also and above all because it is excellent. I remember seeing on TV some time ago a professional baker (or baker, I forget) who excelled in making pasta without kneading.
To know how to do it, I refer you to the different methods that I have been able to test here, the and even the.

For brioches, it is not so simple, because it is not enough to obtain a leavened dough. A brioche must also be soft and if possible very stringy. My only try hereturned out to be good in taste, but not very interesting in terms of texture.
At the time, I wanted to test other ways of doing things and then, in the end, I preferred to stay faithful to my usual bunwhich never disappoints me.

Recently, however, I tried a new no-knead brioche recipe after spotting this pretty picture on Pinterest. The crumb seemed really beautiful to me.
The principle is to mix all the ingredients simply with a wooden spoon. It takes a bit of energy to get a smooth dough, but it’s still very easy. The dough is then left for 2 hours at room temperature, then placed in the fridge for a night or two… or even three.
I have not been beyond, but we could a priori go up to 5 days.

When preparing the brioche, take the amount of dough you want and shape it very quickly. Another lift then comes the time to cook it, and finally to enjoy.
She is delicious! Of course, we can blame her for not being long enough, but let’s not forget that she is not kneaded. Its crumb is very soft and much better than many products that you can buy in supermarkets.

Brioche without kneading:

175g water (room temperature)
2 level tsp dehydrated baker’s yeast
4 eggs (room temperature)
175 g butter (melted and cooled)
75 g of honey
60g of sugar
1 tbsp vanilla extract
500g T45 flour
1 tsp salt

Dissolve the yeast in a little water then mix it with the rest in a large glass or plastic bowl with a lid if possible.
Add the previously beaten eggs, then the butter, honey, sugar and vanilla extract. Mix vigorously.
Add the flour and salt all at once and mix briskly with a spoon for one minute until you have a smooth batter.

Cover the dough and let it rise for 2 hours at room temperature.
After this time, place the risen dough in the fridge.

The next day, take half of the dough and place it on a well-floured work surface.
Cut it into three and shape into balls (technique here).
Place the balls in a cake mould, wrap in film and let rise for about 1 hour 30 minutes.

Preheat the oven to 180°C.

Brush the brioche delicately with a little milk or an egg yolk.
Bake for 20/25 minutes.

Unmold the brioche and let it cool on a wire rack.

Repeat the next day or the day after with the rest of the dough.

To finish: nothing prevents you from adding chocolate chips, pink pralines or candied fruits when shaping the balls.

The brioche you have in the photo is made exactly according to the given recipe.
Subsequently, I did other tests and the next recipe that I will give you will have a rather special shaping, and will be made with a dough where I replaced the water with milk. I find the taste better. the recipe is here!
I think that if I do it again (I have a small idea of ​​use which should be very nice!), I will try to reduce the quantity of butter.

Do not hesitate to get started in this brioche, because you will not be disappointed. It can even be used for savory preparations.

I am counting on you to come back and tell me about your various achievements.

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