Brioche, one of the famous highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an egg wash applied before and after proofing.My version of brioche is quite with butter n with silken tofu...for my surprise they turned out awesome...i have already prepared them with eggs before blogging, but after start blogging i learned more about egg replacements like silken tofu, flax seeds, so am trying nowadays mostly my bakes as eggless version...
1/2cup Luke warm milk
2tbsp Active dry yeast
1/2cup Silken tofu
4tbsp Butter (room temperature)
Add the 1tsp of sugar, salt n yeast to the luke warm milk in a large bowl, let them stand until foamy...whisk the silken tofu into the milk-yeast mixture n set aside...In a large bowl, add the flour, remaining sugar n butter, now add the tofu-milk-yeast mixture n mix everything well with wooden spatula...knead them slowly until the dough turns smooth...
Transfer the kneaded dough to a large buttered bowl...cover the bowl with lid r plastic wrap n arrange them in a warm place until they double their size r for about 1hour... punch the dough down...divide them into 3 pieces, roll them well with ur palm of your hand n form as smooth ball..
Roll each ball as thin ropes..braid the ropes together, press the dough together to the ends...as i dont have brioche mould, i just turn aroung themselves to make sightly like flower shape brioche..if u r having brioche mould , go ahead with them...
Place the braided brioche loaf on a greased baking sheet, brush them simply with melted butter....Bake them at 350F for 25-30 minutes..Let them cool for 10 minutes before serving..Brioches are best when eaten straight from the oven..