- Dish type
- French bread
Treat yourself, or someone special, to a French breakfast by serving these gorgeous little brioche rolls with jam. If you prefer to make a loaf, follow the instructions in the footnote.
40 people made this
IngredientsMakes: 20 brioche rolls
- 350g plain flour
- ½ teaspoon salt
- 100g butter, softened, plus extra for greasing
- 80ml lukewarm milk
- 1 level teaspoon (5g) dried active yeast
- 3 medium eggs
- 1 1/2 tablespoons caster sugar
- 1 egg yolk, for brushing the tops
MethodPrep:45min ›Cook:15min ›Extra time:2hr30min rising › Ready in:3hr30min
- Grease individual fluted brioche tins, if you have them, generously with butter. Otherwise grease a muffin tin or a baking tray.
- To make the dough, place the flour, salt and butter in a bowl. Place milk in a jug and sprinkle in the yeast; let it dissolve. Whisk in the eggs and sugar; add to the flour mixture. Knead for 5 minutes using a dough hook in an electric food mixer; dough should no longer stick to the side of the bowl.
- Cover dough and leave to rise in a cool place for 2 hours; it must not get too warm. Knead for a further 5 minutes. Cover; leave to rise for 30–50 minutes until doubled in size.
- Turn dough out onto a lightly floured work surface and shape into a cylinder. Slice into 25 pieces. Shape 20 pieces into balls and press them into the tins.
- Using an index finger, make a deep hole in the centre of each of the 20 balls of dough. Cut each remaining piece of dough into 4; shape these extra pieces of dough into small balls. Pull or stretch the topof the dough on each one and push the point deep into the holes made in the large dough balls.
- Preheat oven to 220 degrees C / Gas 6. Beat egg yolk with 2 tbsp water and brush over the brioches. Cover and leave for 30 minutes until doubled in size.
- Bake brioches for 15–20 minutes until golden; they should slip out of the tins easily.
To make a brioche loaf:
Prepare the dough in the same way (steps 1-3). Grease a 23cm (2 lb) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
I love brioche and so do my boys so I thought I would try this. I made it as a loaf rather than individuals but I didn't think to turn the oven temp slightly lower than said to compensate for the fan and the loaf burnt. However I just cut the burnt bits off and served warm with home made butter and it was well received.-15 Jul 2013
Dough didn't rise, it's because you need to use fast action yeast not dried active yeast, the dried active yeast in this recipe needs to be activated in water. This just wasted 3 hours of my life, and left me with no bread rolls for a big bbq I was holding. Rubbish-29 May 2016
Never made Brioche before and what a winner of a recipe ,,turned out just great.. will be making again for sure ,,thanks for sharing-24 May 2014(Review from this site AU | NZ)
Easy Classic French Brioche Bread
Brioche is considered one of the most famous French bread. It is both light and sweet yet also incredibly rich in flavor which makes it one of the most versatile breads. It is delicious with both savory foods and sweet.
Brioche dough is extremely workable and not difficult to make, though you may want to save this recipe for a Saturday morning or a long afternoon when you have extra time to commit to the soothing rhythm of kneading, chilling, shaping, letting rise, and baking required to make the bread. The last step of eating is an exercise in self-control, as this brioche recipe smells incredible as it bakes and you will not want to wait.
Once the bread has cooled to just warm enough, slice it and serve with butter. Put a special pot of preserves on the table, if you wish, but it really is not needed this brioche is an excellent stand-alone treat. Brioche is also delicious with foie gras.
Make the dough
- In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.) Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK. Scrape the dough off the hook again.With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready. (If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)
Let the dough rise
- Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.
Let the dough rise again
- Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.
Shape the brioches
- If the dough was refrigerated, let it warm to room temperature, about 2 hours.Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high).Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a bench knife, divide the dough into 2 equal pieces, about 1 lb. 3 oz. each. Divide each half into 8 equal pieces of about 2-1/2 oz. each, for a total of 16 pieces of dough. Cover the dough with plastic to prevent it from drying out.Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.To form the “tête,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head. Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.
Proof the brioches
- Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.
Bake the brioches
- In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be 190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding. Serve while they’re still warm to the touch.
Make Ahead Tips
Brioches are best served barely warm. They reheat well, so any that are not eaten within a day or two can be reheated in a 325°F oven until the outside is crisp, about 7 minutes for small brioches or 15 minutes for large. They can also be sliced and toasted.
Pair with Baked Eggs with Chives and Cream for an utterly simple yet luxurious breakfast.
You can also use this recipe to make 2 full-size brioche loaves or 2 large brioches a à tête. For loaves: After dividing the dough into 16 balls, butter two 8-1/2ࡪ-1/2-inch loaf pans. Arrange eight dough balls in two rows of four in each of the pans. For large brioches à tête: After dividing the dough into 16 balls, butter two 7-inch brioche à tête molds. Place one dough ball in the middle of one of the molds. Arrange six more balls around the side of the mold, resting on the first ball (they won’t touch the bottom of the mold). Place the last ball on top of the dough in the middle. Repeat to make one more 7-inch brioche à tête. To bake both variations: Proof and apply the egg wash as for the small brioches à tête. Bake for about 25 minutes or to an internal temperature of 190°F. Let cool on a rack for 25 to 30 minutes before unmolding.
Wrap cooled brioches well and store at room temperature for up to two days, or freeze for up to five weeks. Let them thaw, wrapped, at room temperature.
What You Need To Make Brioche Hamburger Buns
Just because there’s a whole aisle dedicated to bread at the grocery store doesn’t mean you need a factory to make gourmet hamburger buns! Here is a quick step-by-step guide (and don’t forget to get the full recipe with measurements, on the page down below) :
- Combine all-purpose flour, sugar, yeast, and salt in a large bowl of a mixer.
- In a separate bowl or jug, whisk together milk and eggs. Pour some of the wet mixture into the dry ingredients and knead on medium speed with the dough hook attachment. If you need more liquid for the dough to come together, add more.
- Once the dough has come together, and there is no dry flour, add in your sliced, softened butter. Knead the dough for another 6-8 minutes, and your dough will start to become soft and shaggy.
- Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place this ball into a greased bowl and cover with plastic wrap. Keep this little ball of love in a warm place for 1 1/2 – 2 hours. This is the first proofing of the dough.
- After 1 1/2 – 2 hours, it is time to make the buns! Divide the dough into 6 pieces, roughly 3 ¾oz each. Shape each piece into a smooth ball and place on a parchment paper-lined baking sheet to proof for the second time (watch how to do this!). This proofing will take around 45 to 60 minutes.
- After their second proof, brush each bun with egg wash and sprinkle with sesame seeds. (You can go without sesame seeds, but they really do add so much flavor for such a tiny package!)
- Bake the buns at 375°F (190°C) for 20-22 minutes or until they are golden brown.
- 3 ⅓ cups bread flour
- ⅓ cup white sugar
- 2 teaspoons active dry yeast
- 1 pinch salt
- ¾ cup milk, warmed
- 2 eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vegetable oil, or as needed
- 1 cup cookie butter (such as Biscoff®), divided
Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top trace the rim with a sharp knife to cut dough into an 8-inch circle.
Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.
Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.
- One 1/4-ounce packet active dry yeast
- 1/3 cup plus 1 tablespoon lukewarm buttermilk (100°&ndash105°)
- 3 cups bread flour
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 5 large eggs
- 2 1/2 sticks unsalted butter, melted and cooled
- Canola oil, for greasing
In a small bowl, whisk the yeast with the buttermilk until it dissolves. Let stand for 10 minutes, until foamy.
In the bowl of a stand mixer fitted with the dough hook, mix the bread flour with the sugar and salt. With the machine at medium speed, add the yeast mixture, then add 4 of the eggs, 1 at a time, beating well after each addition. Drizzle in the butter and beat for 10 minutes the dough will look slightly greasy. Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight. Let the dough stand at room temperature for 1 hour before proceeding.
Lightly oil a 10-by-5-inch loaf pan. On a work surface, roll out the dough to a 10-by-8-inch rectangle. With a long side facing you, fold the dough in thirds and fit seam side down in the prepared loaf pan. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 1/2 hours.
Preheat the oven to 425° and set a rack in the center. In a small bowl, beat the remaining egg. Brush the top of the brioche with some of the egg wash and make a 1/4-inch-deep slit down the center of the loaf. Bake for 20 minutes. Brush the top again with egg wash and bake for 20 minutes longer, until the top is deep golden and an instant-read thermometer inserted in the center of the loaf registers 182°. Transfer the brioche to a rack to cool for 30 minutes, then unmold and let cool completely.
Brioche is a wonderful bread — rich, fragrant and versatile. But classic recipes are complicated, often starting a day or two ahead and involving a pre-ferment, a long, two-part mixing/kneading session, and an overnight in the refrigerator.
It turns out all that fuss isn’t really necessary. We have developed a dough that works beautifully with the stretch-and-fold technique. This technique is fast and easy, and it preserves more of the flour’s natural flavor, so the brioche tastes great without the need for a pre-ferment or refrigerator time. It’s easy enough for beginners and is ready in just a few hours, but tastes like it was fussed over for days.
Brioche is delicious served for breakfast with butter and good jam, makes terrific grilled cheese or sandwiches, and can even be fashioned into gourmet hamburger buns. Enjoy!
Printable Multi-language Recipes
• Printable Recipe
• Recette imprimable
• Druckbares Rezept
• Receta Imprimible
Yield : One loaf, 8 x 4” / 20 x 10 cm.
Timing : Start this bread about 4 hours before serving.
|U.S. Volume||U.S. Weight ||Metric||Bakers %|
|Milk, cold||½ C + 1 tsp||4.4 oz||125 g / 123 ml||50%|
|Instant yeast||1½ tsp||0.18 oz||5 g||2.0%|
|Egg, cold||1 large||1.8 oz||50 g||20%|
|Unsalted butter, cold||3½ T||1.8 oz||50 g||20%|
|Bread flour||1½ + 2 T*||8.8 oz||250 g||100%|
|Salt, fine||¾ tsp||0.16 oz||4.5 g||1.6%|
|Sugar||2 T||0.9 oz||25 g||10%|
|Additional egg, for glaze||1 T||0.5 oz||15 g|
*Measure by dipping the cup into a container of flour, then removing the excess with the flat side of a knife.
Equipment : Folding Proofer, bread pan 8 x 4” / 20 x 10 cm.
Get ready . Set the Proofer to 85 °F / 30 °C and fill the water tray half full with water. Put the cold milk, yeast and egg into a container and stir, then add the cold butter. Set the mixture in the Proofer to warm for an hour. Grease the pan with shortening or butter and lightly coat it with flour.
Mix the ingredients . Add the flour, sugar and salt to a mixing bowl and stir to combine. Stir the milk mixture again to disperse the yeast and add it to the dry ingredients. Mix until the dough is uniform, with no dry flour or butter lumps.
Rise and fold the dough. Put the dough in the Proofer to rise. During the first 30 minutes that the dough is in the Proofer, give it three folding sessions. To fold, scrape a section of dough from the side of the bowl, lift it, and fold it to the center. Do this eight times for each folding session, rotating the bowl to work all of the dough evenly.
After the three folding sessions, allow the dough to rise undisturbed until it has doubled (reached a volume of about 4 C / 1 liter ) in 30 minutes more. Total rise time for the first rise is 60 minutes.
Shape the dough . When the dough has doubled, turn it out onto a lightly floured work surface and deflate it by gently pressing it down and forming a rectangle. With a sharp knife, cut the dough into three pieces (about 5.8 oz / 165 g each).
Shape each piece into a ball . To do this, gently stretch each side of the piece and fold to the center. After four stretch and folds, the dough should resemble a square. Next, stretch and fold the corners of the dough until a round shape is formed, being careful not to tear the dough. Turn the ball seam side down and allow it to rest while shaping the other two pieces of dough. Arrange the three rounds seam side down in the prepared bread pan.
Proof the bread . Place the loaf in the Proofer and allow it to rise for about one hour. In most pans, the loaf will rise a little higher than the rim of the pan. The loaf is ready to bake when a finger poked gently into the side of the dough makes an indent that springs back slowly.
Preheat the oven. While the loaf is proofing, preheat the oven to 350 °F / 175 °C, and lightly beat the egg for the glaze.
Bake the brioche . When the brioche has finished proofing, brush the top with the beaten egg and bake until nicely browned, about 25 minutes. If you are taking the internal temperature, it should read at least 190 °F / 88 °C. Cool in the pan 10 minutes. Loosen the sides of the loaf by running a table knife around the edge of the pan, then unmold the brioche and finish cooling on a rack.
Alternative Shape – Braided Brioche
To make a braided brioche, follow the recipe as written above until it comes time to shape the dough. When the dough has finished its first rise, deflate it by pressing it into a rectangle. With a sharp knife, cut the dough into three long pieces (about 5.8 oz / 165 g each). Flatten each long piece and roll into a cylinder, pinching the seam to seal.
Press the three pieces together at one end, then braid by bringing alternate outside pieces to the center. Press the ends together at the end of the braid to seal, then arrange in the bread pan. Proof, glaze and bake according to the recipe, above.
FRENCH BRIOCHE RECIPE
* PREPARING TIME: 30 – 40 mins plus 15 hours proofing
* BAKING TIME: 30 – 40 mins
A. Brioche bread
- 250 gram (2 cups) bread flour
- 30 gram (2 tablespoons) caster sugar (can increase to taste)
- 5 gram (1 teaspoon) salt
- 5 gram (1.5 teaspoon) instant dry yeast
- 3 eggs (150 gram – shells excluded)
- 125 gram (1/2 cup or 1 stick plus 1 Tbsp) unsalted butter – softened at room temperature
- 3 ml (1/2 tsp) vanilla extract
- 3 ml (1/2 tsp) bergamot extract (available on sites such as Amazon US here).
- 1 beaten egg for egg wash (can be substituted with water)
- silvered/ sliced almonds for topping
B. Honey lemon glaze
Butter is the key ingredient that constitutes the Brioche’s signature rich flavor and texture. The higher your butter’s quality is, the more delicious your bread will be. Therefore, butter shouldn’t be substituted with anything else.
This recipe has a video tutorial and has been uploaded on my YouTube Channel (Savoury Days Kitchen). If you can’t play the video on this site, you can watch it directly on YouTube via this link.
Note: the video is in HD setting and has English subtitle, please press CC to activate it.
1. Add into a mixing bowl the bread flour, sugar and salt, and mix well. Then add the instant yeast and mix.
- Note: this recipe requires INSTANT yeast as it has no liquid to activate dry yeast. Be careful when choosing ingredients.
2. Make a well in the middle of the flour mixture, then add in all of the eggs and flavorings to your taste (I use vanilla and bergamot extract).
3. With the dough hooks, start kneading at low speed for 3
4 minutes until all of the ingredients are incorporated and start to form dough.
4. Raise to medium speed and continue kneading for 5
7 minutes until the dough is smooth, quite elastic and pulls away from the side of the bowl. The temperature of the dough should be between 26 and 27 degrees C/ 77 – 80 deg. F. If higher, let the dough cool down at room temperature.
- Note: different types of flour may require different amount of water (i.e., have different hydration level). So if you feel that your dough is too stiff and hard (which means it needs more liquid), you can beat an egg lightly and add this egg into the dough, 1
5. Add in butter (softened and not melted). Knead at low speed to incorporate butter into the dough, about 3
4 minutes, then raise speed to medium, continue kneading for another 3
5 minutes, until the dough is smooth and shiny. DON’T knead the dough for too long as it will be harder to shape it later on.
6. Wrap the dough with parchment paper and let rest at room temperature (18
7. Proof the dough in the fridge, at 2
14 hours. The dough will rise a bit but also gets firm due to the large amount of butter inside, which turns solid under cold temperature.
8. Scale and divide the dough into three parts. Cover them with plastic wrap and put back into the fridge, let them relax there for another 20 minutes.
9. Take the first part out of the fridge (the other two still stay in the fridge). Roll it into a long stick, which is about 35
40 cm long. Repeat with the other two pieces of dough. If the room temperature is higher than 27 degrees C/ 80 degrees F, put the dough back into the fridge after being shaped.
- Note: You can use some dry flour to coat your hands and the counter (to prevent the dough sticking to your hands). However, don’t use too much as it will make the dough slip on the counter. In addition, try to shape the dough as quickly as possible to avoid butter melting.
10. When finish, come back to the first dough. This time, roll it into an approx. 60 cm long strand. This twice-shaping process allows the gluten in the dough to rest and relax for a few minutes hence, the dough won’t shrink when being shaped. Repeat with the other two pieces of dough.
11. Braid the dough into a 3-strand braid. Then transfer it to a baking tray lined with parchment paper or a silicone baking mat. Connect the two ends of the braid to make a closed circle.
12. Cover the dough with a large proofing box and proof at 20
75 degrees F until the dough has doubled in size. It may take 2
* Important notes: As there is quite a lot of butter in Brioche dough, it is crucial to keep an eye on the temperature so that the butter will not melt due to too warm temperature. Some examples are:
- Kneading the dough by machine at a too fast speed for a long time will raise the temperature of the dough.
- Kneading the dough by hand: the warmth from your hands may affect the butter.
- Shaping the dough too slowly in hot temperature with warm hands -> butter may melt.
- Proofing the dough in too warm temperature.
13. Keeping the butter solid is important because if the butter melts, the texture of the final bread will be less fluffy and soft (even thick and dense).
14. Preheat the oven at 170 degrees C/ 338 degrees F – top and bottom heat. When dough has doubled in size, gently apply the egg wash (1 egg lightly beaten) all over the dough. Then put sliced almonds on.
15. Bake the Brioche at 170 degrees C/ 338 degrees F in about 20 minutes then at 160 degrees C/ 320 degrees F in 10
15 minutes until the bread is golden brown and your kitchen is full of the wonderful buttery smell.
16. If the bread turns dark too fast, you can cover it with a piece of aluminum foil.
17. When the bread is done, take it out of the oven and let it cool down on a rack.
18. Meanwhile, prepare the icing glaze by mixing all of the ingredients including icing sugar, honey and lemon juice in a bowl.
19. When the Brioche has cooled down, use a spoon to pour the honey and lemon glaze over it.
Well-made Brioche should have a dark golden brown crust. The interior can be more or less yellow depending on the color of your butter and egg yolks. The crumb has an extremely tender and moist texture, but also fluffy and stringy – you can pull the bread apart like cotton candy, which is my favorite part about eating it. When you chew on the bread, it melts in your mouth in all its buttery glory.
If you make it right, the Brioche bread can be sealed and stored for 4 days and still tasting nice and soft. You could also seal the bread in a ziplock bag and freeze it, and the bread is good to eat for 6-8 weeks (thaw it in the fridge before eating). And if you can’t finish the whole loaf (which is unlikely for me, considering how good it is) and the bread becomes dry, don’t throw it away because Brioche is the perfect ingredient for the delicious bread pudding.
I have made it using unrefined flour, and I have used 1TBS of milk and a bit more of sugar. 1/2 tsp bergamot was too much in my case, so next time I will use 1/4. Overall, AMAZING result (^.^) Thanks so much for sharing.
- Storing: Once the bread has cooled to room temperature, store covered in plastic wrap at room temperature for 3 to 4 days.
- Freezing: Allow loaf to come to room temperature then cover in several layers of plastic wrap and freeze for 1 to 3 months. Freezing fresh bread the day it is baked will give you the best taste and texture when thawed.
- Thawing: Thaw bread covered in the refrigerator overnight or at room temperature for 2-3 hours.
- To Reheat: Place loaf uncovered in a 350˚F oven for 10 minutes, or heat individual slices in the toaster.
There’s nothing that compares to the sweet aroma of home-baked bread wafting through your house. If you love this classic Brioche bread, then you won’t want to miss these popular recipes:
A lot of bread recipes that use milk will call for it to be scalded first (heating to a temperature of 180°F/82.2°C). This serves to deactivate the whey protein in the milk, which can weaken gluten structure, leading to a denser loaf. To achieve optimal oven spring, and to make the dough much easier to work with during the mixing and forming stage, scalding the milk and described in the above instructions is highly recommended.
For best results, allow your butter to come to room temperature, and incorporate it one small pat at a time. The butter will have a tendency to ride up the side of the mixing bowl. When this happens, simply stop the mixer, and hand mix the butter back into the dough using the dough hook attachment.
MIXING BY HAND
Although the instructions use a stand top mixer, I actually prefer to mix this dough by hand. Once the mixing technique is mastered it can actually be faster than a mechanical mixer and the ingredients will be better blended. The specific technique used to hand mix this dough is called "frisage" and is demonstrated in this video here.
Chilling the dough in the refrigerator overnight accomplishes two things. First, the slower fermentation will help to add complexity of flavor, yielding a tastier loaf of brioche. Second, because this dough has a high fat content, it will be extremely hard to handle and form at room temperature. This is why the dough is portioned and formed as soon as it is removed from the fridge.
For added flavor and convenience, you can delay the fermentation a second time after forming simply cover the loaf pans with plastic wrap, and instead of allowing the loaves to proof at room temperature, place in your refrigerator for up to 16 hours.
When removed from the refrigerator, if the dough has already doubled in size, bake immediately as instructed above. If it has yet to double in size, leave covered at room temperature until the dough has finished proofing, and then bake.
When using this method, you may find that the yeast activates unevenly when baked directly from refrigeration, giving you certain portions of dough that rise faster than others. Best case scenario would be to pull the dough from the fridge once it's risen 1.5X its original volume, and then allow it to rise to a total of 2X its original volume at room temperature before baking. This "tempering" at room temperature will lead to a more even oven spring.
SKIPPING THE OVERNIGHT REST
If you're in a hurry, this brioche bread can be made in one day by omitting the overnight rise.
- After mixing, allow the dough to proof at room temperature for about 1 hour.
- Place in your fridge and chill for 2-3 hours.
- Pull dough from the refrigerator and form into loaves immediately as instructed above.
- Proof at room temperature until doubled in size, and bake according to the temperatures given above.
USING DIASTATIC MALT POWDER
An optional ingredient in this dough formulation is diastatic malt powder. I sometimes find that this scares people since they aren't familiar with the term, but it really is a normal and natural dough enhance. Diastatic malt powder is created by first allowing barley to sprout, after which it is dried and ground into a fine flour.
This releases and enzyme that when hydrated will help break up the starch in flour to simple sugars that yeast can more readily consume. This in fact happens naturally, all-be-it at a much slower rate, when flour is hydrated by water in any bread recipe. The addition of diastatic malt powder allows for more starch to sugar conversion which results in a superior oven spring, moister crumb, and a more shelf stable product.
However, this recipe will still be awesome without the addition of diastatic malt powder, so feel free to leave it out for sake of convenience or if you happen to be afraid of big words.