French Brioche

INGREDIENTS

2 Teaspoons Active Dry Yeast – or 15Gr. fresh yeast
60 Ml. Milk lukewarm – 1/4 cup
30 Gr. Sugar – 2 Tbsp
3 beaten Eggs at room temperature
320 Gr. All purpose flour
1 Teaspoon Salt
113 Gr. – 1/2 Cup Unsalted butter – cool, not cold, not at room temperature, just cool… Like 30 minutes out of the fridge cool
Egg wash – 1 egg beaten

This recipe makes for 4 small breads – I keep two of the breads and incorporate 100 Gr. of candied orange and 50 Gr. of dried raisins which makes a sweeter version I use for cheese service or simple toast on Christmas morning !

PREPARATION

First, take the butter out of the fridge and cut it in small cubes, easier to incorporate in the dough.
Make sure your eggs are also at room temperature (Otherwise, I put them in medium-hot water for 5 minutes)
Warm your 1/4 cup of milk in the microwave for 15-20 seconds until it feels warm to the touch
Pour in your mixing bowl with the active dry yeast and let it bloom for 15 minutes.

In a larger bowl, sift the flour with the salt and pour in the beaten eggs and the yeast mixture. Using a stand mixer, start to mix the dough until everything is well incorporated. Mix for a good 10 minutes at low-medium speed and start to incorporate the butter a few pieces at a time. Wait until the butter is incorporated in the dough before adding anymore. You will notice the dough will start to stretch and become quite yellow… that’s a good sign. Once the butter has been fully incorporated, cover the bowl with a tea towel.
I place my dough in the oven along with another bowl of boiling water. The steam and heat emanating from the water bowl helps the dough to increase in volume quite considerably.
Take the dough out of the oven, cover with a cling film and place in the fridge overnight.

The following morning, take the dough out of the fridge and let it stand at room temperature until it does not feel cold anymore.
Cut the dough in 4 portions and fold them like a baguette or small bread.
Let the dough rise again for 1 to 1 1/2 hour. After the rising period, turn on your oven at 220 Celsius (395 Fahrenheit).
Brush your breads with a beaten egg, this will help your breads to brown at the top. Bake for 30-35 minutes and leave at room temperature until you can slice them and enjoy.

The breads freeze very well.

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