Brioche Recipe with step-by-step photographs

A scrumptious and genuine French brioche recipe with step-by-step photographs.

Brioche

For those who dwell in France or Switzerland, brioche bread might be present in nearly each bakery in each city, and it’s fairly a typical deal with for breakfast or morning tea.

Small brioche buns are usually fairly standard with kids, however I do know many adults who would fortunately devour a brioche bun alongside their sturdy morning espresso.

What’s a Brioche?

A French brioche is a kind of yeasted bread which is sweetened and wealthy in butter.

In Europe, particularly in France and Switzerland, brioche breads are generally offered as small buns that are meant to eat at breakfast. I often put a small brioche bun in my childrens’ lunch field as a snack.

Some bakeries additionally promote massive loaves of brioche which might be sliced and served toasted or untoasted.

Brioche à Tête

The brioche buns generally offered in Switzerland are referred to as “Brioche à Tête” as a result of the buns have somewhat “head” on prime of the “physique”. It’s a humorous, however cute, form and my kids at all times have a great snort after they see me making this sort of brioche.

This form of brioche can also be referred to as “Brioche Parisienne“.

Brioche Recipe

Making French brioche is just like making bread with yeast.

This brioche recipe requires you to begin the day earlier than as a result of, because of the excessive butter content material, chilling the dough will make it simpler to deal with and form.

The brioche recipe beneath has directions to make a “Brioche à Tête”, however you should use this dough to make different bread shapes as nicely.

Making Brioche Forward of Time

If I’m making this brioche bread for brunch on the weekend, I like to begin the evening earlier than.

You have to about 20-Half-hour to make the dough, however whereas it’s proving for 1-2 hours, you’ll be able to watch a Netflix episode or two 🙂 After that, you merely place the bowl of dough into the fridge and name it an evening.

The next morning, stand up fairly early to switch the dough to a buttered brioche pan (which you can even put together the evening earlier than), after which let the dough show once more for 1-3 hours. You possibly can both go for an early morning jog or crawl again below the cover till the brioche dough is able to bake.

Tips on how to Make Brioche Bread

Step 1

Measure the flour, sugar, yeast and salt into the bowl of an electrical stand mixer.

This recipe makes use of on the spot yeast, so you’ll be able to add the yeast on to the dry elements.

Step 2

In a small bowl, evenly whisk collectively the milk and eggs. The milk must be warmed to blood temperature, and the eggs must be at room temperature.

Step 3

Utilizing the dough hook on the stand mixer, combine the liquid elements into the dry elements, and hold beating till every little thing comes collectively right into a sticky dough.

Chances are you’ll have to scrape down the perimeters of the bowl a couple of times.

Beat on medium velocity for 5-10 minutes till you will have a ball of sticky dough.

At this stage, the dough must be loosely forming across the backside of the dough hook.

Step 4

Slowly incorporate the butter, one tablespoon at a time. Repeat till the entire butter has been used.

Beat once more on medium-high velocity for about 10 to twenty minutes, or till you will have a really smooth and sticky dough which comes away from the perimeters of the bowl.

I additionally advocate doing the windowpane take a look at, which is to stretch a chunk of dough from the dough hook, till it’s skinny sufficient which you can nearly see by way of the “window” of dough, and with out the dough breaking as you do that take a look at.

Beating (or kneading) the dough for a adequate period of time will let you develop the gluten within the dough, and it’s the gluten which is able to give the dough some elasticity, which in flip will lead to a pleasant chewy texture.

For those who don’t knead the dough lengthy sufficient, the ensuing brioche may have a texture extra just like a cake than bread.

Step 5

Lighly oil a big bowl. You have to a bowl that’s massive sufficient for the dough to not less than triple in measurement.

Use a dough scraper to take away the brioche dough to the bowl.

Place the bowl someplace heat for the dough to show for 1-2 hours, or till it has doubled in measurement.

With out touching the dough, cowl the bowl with clingfilm, and place the bowl with the risen dough into the fridge to chill in a single day.

The dough will rise some extra in a single day.

Step 6

Take away the bowl of dough from the fridge.

Punch down the dough and gently knead it right into a clean ball. The dough must be very chilly and simple to handle.

Butter a big brioche pan, or use some non-stick baking spray.

The brioche pan I exploit is 22.5 cm/9 inches broad.

To make a Brioche à Tête, separate the dough into two items – about 2/3 for the “physique” and 1/3 for the “head”.

For the physique, roll the bigger piece of dough in your arms till you will have a clean ball. Tuck in any seams beneath. Use your thumbs to softly create an indent within the centre of the ball, as if you’re making a donut, however don’t create a gap – simply an indent. Place the dough into the brioche pan.

Step 7

For the pinnacle, roll the smaller piece of dough till you will have a clean ball. Then gently elongate the ball till it’s formed like a fats log. Insert the log into the indent of the dough already within the brioche pan.

Step 8

Place the brioche pan someplace heat for the dough to show for 1-3 hours, or till it has doubled in measurement. Ideally, the physique of the brioche ought to rise till slightly below the rim of the brioche pan.

Because the dough is chilly at this stage, it might want as much as 3 hours to show, however a lot relies on how heat your room is.

Step 9

When the brioche is able to bake, gently brush the highest with some egg wash.

Bake for about Half-hour, or till it’s evenly golden. When you have a digital thermometer, the brioche is cooked if the inner studying is 85°C/185°F.

Whether it is browning too shortly (verify across the 10-15 minute mark), place a sheet of foil over the brioche to cease it from darkening additional.

Ideas for Making French Brioche

1. I like to recommend utilizing bread flour when making brioche. Bread flour accommodates extra protein, which is important to create extra gluten. And it’s the gluten which helps to provide the brioche bread some elasticity, which is able to lead to a pleasant, chewy texture.
2. The brioche dough requires not less than 3 periods of proving to develop flavour, in addition to the chewy texture. I love to do one heat session of proving (which is “fast”, i.e. 1-2 hours), one in a single day session within the fridge (about 8-10 hours), after which a ultimate heat session earlier than baking (about 1-3 hours).
3. You might substitute the in a single day proving session within the fridge with one other heat session of proving, however the texture is not going to be as optimum (it can nonetheless style nice!).
4. If, for no matter cause, your brioche dough deflates upon the ultimate session of proving (this could occur if there’s a sudden change in temperature within the room), merely punch down the dough, roll it right into a clean dough, and return it to the buttered brioche pan. Begin the nice and cozy proving session once more (about 1-2 hours). Your brioche will prove even higher for the additional proving time 😉
5. Generally, when making Brioche à Tête, the pinnacle might collapse upon proving, and even upon baking, i.e. it can sink into the physique of the brioche. It takes a little bit of apply to work out the proportion of dough wanted for the pinnacle, and in addition the way it must be connected to the dough.
6. For a faster brioche bread, merely roll the dough into a big clean ball, and show as per the recipe above. After brushing with egg wash, sprinkle generously with pearl sugar earlier than baking.

Brioche Loaf

To make a brioche loaf, please see my recipe with step-by-step photographs right here:

What to Serve with Brioche

Jam is often served with brioche, however I really like mine with a beneficiant lashing of chocolate hazelnut unfold.

Print

Brioche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 opinions

• Resting Time: 2 to five hours
• Creator: Thanh | Eat, Little Fowl
• Prep Time: 40 minutes
• Cook dinner Time: 30 minutes
• Whole Time: 1 hour
• Yield: Serves 4 to six
• Class: Bread
• Technique: Oven
• Delicacies: French

A scrumptious and genuine French brioche recipe with step-by-step photographs.

Components

For the Brioche

• 2 cups (300 g) sturdy white bread flour (see Kitchen Notes beneath)
• 1/4 cup (55 g) granulated sugar
• 1/4 oz (7 g) on the spot yeast (see Kitchen Notes beneath)
• 1 teaspoon high quality salt
• 1/3 cup (90 ml) milk, warmed to blood temperature
• 3 eggs, at room temperature
• 1 stick (100 g) unsalted butter, softened

For the Eggwash

• 1 egg crushed with a touch of milk

Directions

Start this recipe the evening earlier than.

Day One

1. Measure the flour, sugar, yeast and salt within the bowl of an electrical stand mixer.
2. Connect the dough hook to the stand mixer and evenly combine the dry elements collectively.
3. In a small measuring jug, whisk collectively the milk and eggs.
4. Slowly add the milk and egg combination to the dry elements, and hold mixing till a sticky dough types. The dough ought to type collectively loosely across the dough hook. Chances are you’ll have to scrape down the perimeters of the bowl a couple of times to ensure the entire elements are well-incorporated. This step ought to take about 5-10 minutes on medium velocity.
5. Add a tablespoon of butter and beat till it has been included into the dough. Repeat with the remaining butter, including one tablespoon at a time.
6. As soon as the entire butter has been added, hold beating for about 10-20 minutes on medium-high velocity.
7. The dough is prepared when it’s smooth, sticky and elastic in texture, and when it comes away from the perimeters of the bowl as an alternative of sticking to the perimeters. I additionally advocate doing the “windowpane take a look at“, which is to stretch a chunk of dough from the dough hook, till it’s skinny sufficient which you can nearly see by way of the “window” of dough, and with out the dough breaking as you do that take a look at.
8. Frivolously oil a big bowl. You have to a bowl that’s massive sufficient for the dough to not less than triple in measurement.
9. Use a dough scraper to scrape the brioche dough into the oiled bowl.
10. Place the bowl someplace heat for the dough to show for about 1-2 hours, or till the dough has doubled in measurement.
11. Don’t contact the dough. Cowl the bowl with the risen dough with some clingfilm, and place within the fridge to relax in a single day (8 to 10 hours). The dough will proceed to rise a bit extra within the fridge.

Day Two

1. The dough may have risen extra in a single day within the fridge.
2. Punch down the dough to launch the air from the dough.
3. Gently knead the dough right into a clean ball.
4. Generously butter a big brioche pan (or use a non-stick baking spray). I exploit a brioche pan which is 22.5 cm/9 inches broad.
5. Separate the dough into two items, about 2/3 for the physique and 1/3 for the pinnacle.
6. Roll the bigger piece of dough right into a clean ball. Use your thumbs to create an indent within the centre of the ball. Place this piece of dough into the brioche pan.
7. Roll the smaller piece of dough right into a clean ball. Elongate the dough to create a fats log. Insert this piece of dough into the indent of the dough already within the brioche pan.
8. Place the brioche pan (uncovered) someplace heat for 1-3 hours, or till the dough has not less than doubled in measurement. Because the dough is kind of chilly at this stage, it can often take longer than regular to show. However a lot relies on how heat the room is. 
9. Preheat the oven to 200°C (390°F).
10. Place a steel baking sheet within the oven.
11. Gently brush the highest of the brioche with the eggwash.
12. Place the brioche pan on the steel baking sheet (which has been preheating within the oven).
13. Bake the brioche for 30-35 minutes, or till it’s evenly golden. You would possibly wish to verify your brioche at about 10-Quarter-hour to ensure it isn’t browning too shortly. If that’s the case, place a sheet of foil over the brioche to cease it from browning additional.
14. When you have a digital thermometer, the brioche is cooked if the inner studying is 85°C/185°F.
15. Take away the brioche from the oven and let it settle within the pan for about 5-10 minutes earlier than unmoulding.
16. Let the brioche cool fully on a wire rack earlier than serving.

Kitchen Notes

CAKE PAN SIZE
I exploit a brioche pan which is 22.5 cm /9 inches broad.

DIFFERENT TYPES OF FLOUR
* I like to recommend utilizing bread flour when making brioche or different forms of enriched dough. Bread flour accommodates extra protein than plain flour (all-purpose flour), so search for flour which has 11-13% protein content material.
* For Swiss readers, I exploit Zopfmehl (or farine pour tresse) when making bread and brioche.

DIFFERENT TYPES OF YEAST
* Please notice that there’s a distinction between on the spot yeast (additionally referred to as on the spot dried yeast or fast-action dried yeast) and dried yeast (additionally referred to as lively dry yeast). In case you are undecided what sort of yeast you will have, please verify the packaging for directions on the way to use the yeast.
* With on the spot yeast, you’ll be able to add it on to the flour combination with out having to activate it first.
* With dried yeast, you have to to activate it first (often in some heat liquid).

PROOFING THE DOUGH
Dough wants a heat setting for the yeast to activate and trigger the dough to rise. For those who don’t have a heat place in your house, strive one of many following concepts:
* Within the oven with the oven gentle switched on (works just for some ovens).
* Within the oven with a tray of boiling water on the underside shelf.
* Within the oven at a low temperature of about 25-30°C (77-86°F).

ELECTRIC STAND MIXER
Given the excessive butter content material, it’s best to make this brioche utilizing an electrical stand mixer or a meals processor fitted with a dough hook. Nonetheless, you’ll be able to, in fact, make the dough by hand if you happen to don’t thoughts a little bit of an upper-body exercise.

OVEN TEMPERATURES
All recipes on this web site state temperatures for an everyday oven (i.e. a traditional oven with out fan). When you have a convection oven with a fan, please seek the advice of the producer’s handbook on the way to alter the temperature and baking time accordingly.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this helpful Conversion Chart for Fundamental Components.

Replace

This recipe was first printed on 21 February 2020. It has been up to date with new photographs and extra complete recipe notes.