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French Brioche

cook:

5 h 0 min

0.0

(56)

Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, this dough is pretty easy to make. I recommend using a stand mixer instead of kneading by hand in order to fully incorporate the butter in the dough. Using organic bread flour which contains higher protein levels, the dough results in a higher rise and more open crumb. This is very important when making brioche as the dough needs to be strong enough to handle the amount of butter and develop a proper gluten structure to support it. If you have some leftovers please keep them. There are so many recipes using day-old brioche bread. I’ll share some of them later this week!

1 brioche loafs

US

original

metric

Picture for French Brioche

1 brioche loafs

US

original

metric

Ingredients

500 gr white flour

260 gr milk

130 gr soft butter

90 gr sugar

10 gr dry yeast

10 gr salt

2 free range eggs

Egg+ a sip of milk (egg wash)

Directions

Step 1

In a stand mixer’s bowl combine milk, sugar, and yeast. Mix and add the eggs.

260 gr milk

90 gr sugar

10 gr dry yeast

2 free range eggs

Step 2

Add the flour and start to knead on lowest speed. Once all the ingredients incorporated, start to add the butter slowly slowly, one piece at a time.

500 gr white flour

130 gr soft butter

Step 3

Once the butter all incorporated add the salt. Keep kneading on second lowest speed for another 5-6 min. While kneading, use a spatula and scrape the dough from the bowl and keep kneading.

10 gr salt

Step 4

Round the dough into a tight ball and place it to rest, covered, until doubled in size (the dough can rest in the fridge overnight).

Step 5

The following morning take the dough out of the fridge for 30 min.

Step 6

Then divide into 100 gr pieces. Shape each piece into a tight ball.

Step 7

Place the balls in a buttered loaf pan right next to each other.

Step 8

Let them proof until almost double in size.

Step 9

Preheat the oven to 350F or 180C.

Step 10

Brush with an egg wash. Bake for 30-35 min or until the internal temperature reaches 190F or 90C. If the top is getting brown too fast just cover the top with aluminum foil.

Egg+ a sip of milk (egg wash)

Step 11

Take out from the oven and let it rest in the pan for 5-10 min. Then remove from the pan and let it cool completely on a rack.

Step 12

YASSS!

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