EDC Brioche

[Amanda]

I made this the other day, but probably won't bother again.
I have baked bread in all different sorts of ways for about 10 years now and have made brioche before, so I'm pretty confident about how a good dough should look.
This recipe is not really rich enough - it needs more butter and more egg to make it into the silky, smooth dough that it should be.
The baking time/temp is also over-stated, which would make the finished product even drier and crustier than the one I cooked for less time.

I don't think that it is even worth tweaking this one; I will just look for a better recipe and try to adapt it next time.

[cathy79]

Would love a good brioche recipe so hope you can find one and let us know.

[Nay-nay]

Wow! I loved this dough - it was sooo fun to play with and I found it silky. I know my mum uses this one all the time too.

[cookie1]

I used the EDC Brioche dough to make my custard and almond scrolls. I did leave it much longer to rise. I have never tasted Brioche but these seemed ok to me. (not knowing what a true Brioche should taste like)

[Amanda]

I'm still trying to find my old brioche recipe that I used to make in the breadmaker (now relegated to a dark corner of the pantry), but all of the other recipes that I have found in my search have at least 3 eggs, or 2 eggs and a yolk in them.
Will keep hunting and post it when I unearth it.

[Thermomixer]

Must admit I haven't made the recipe as stated - I made brioche for my consultant using the TMX when she came to give a delivery demo and she asked what it was - I told her Brioche and she said "Is that what it should look like?"

The times and amounts didn't seem right - but don't have EDC here to comment further.

[judydawn]

I made brioche for my consultant using the TMX when she came to give a delivery demo and she asked what it was - I told her Brioche and she said "Is that what it should look like?"

  I thought the consultant was supposed to show you how to use the machine during a delivery demo and not the other way around - no keeping a good cook down, Thermomixer 

[Very Happy Jan]

I used the EDC Brioche dough to make my custard and almond scrolls. I did leave it much longer to rise. I have never tasted Brioche but these seemed ok to me. (not knowing what a true Brioche should taste like)

Ditto Cookie1. I'm wondering if I should now seek out a commercial brioche to check what it looks and tastes like. The custard scrolls were yummo

[meganjane]

I've been reading Maggie Beer's book, "Maggie's Table" and she uses 10 eggs, 300g butter with 600g flour. I've never eaten Brioche, so have no idea how it should look.

She has another recipe for Olive Oil Brioche which has 1/4 cup olive oil, 3 eggs and 1 yolk, to 675g flour.

[Nay-nay]

I love Maggie. 
10 eggs!!  Wow - I'd have to wait a good few days to get that from my gals. 

[Amanda]

I've been reading Maggie Beer's book, "Maggie's Table" and she uses 10 eggs, 300g butter with 600g flour. I've never eaten Brioche, so have no idea how it should look.

She has another recipe for Olive Oil Brioche which has 1/4 cup olive oil, 3 eggs and 1 yolk, to 675g flour.

Yes, I've seen a few recipes that use loads of eggs, but I'm trying to be a little moderate - and not kill us all with cholesterol in one hit!

[Amanda]

Bingo - found it and, yes, it has 3 eggs!
Will give it a go and report back.

[cookie1]

I love Maggie B too. DD bought me  'Maggie's Harvest' for Christmas last year. I can't wait to get back to SA this August or so to go to her kitchen and hopefully the Barossa markets, and lots of other places.

[Chelsea (Thermie Groupie)]

I used the EDC Brioche dough to make my custard and almond scrolls. I did leave it much longer to rise. I have never tasted Brioche but these seemed ok to me. (not knowing what a true Brioche should taste like)

I am the same Cookie.  I love making (and eating) your custard scrolls with the EDC Brioche, but haven't tasted true Brioche.  I also leave the dough to rise for a lot longer and give it a couple of rises at the various stages of scroll making if time permits.  I would love to try a more authentic recipe if you do find and convert yours Amanda.