I don’t know how to brioche the topic, but baking your own bread can make you rise to the occasion.

The sweet taste of a brioche goes well with almost everything. From burgers to foie gras, the brioche is a good match. When it comes to making your own, you might think it is a bit intimidating. But it isn’t! Follow this brioche recipe and make your own sweet bites of heaven!

Brioche history

“It’s all about the butter”
First to make a brioche like bread, were the Vikings, or Normans, who lived on the coast of Northern France. Since the cows there are still the champs in making fantastic butter. Bread made with Normand butter was bound to be a winner!
But first recorded use of the word in French dates from 1404.  Rather a bit later then the first Normans to arrive in France.
The recipe’s origins, it is now widely accepted that it is derived from the Old French verb “brier”, ‘a Norman dialectical form of “broyer”, to work the dough with a “broye” or “brie” (a sort of wooden roller for kneading); the suffix “-oche” is a generic deverbal suffix. “Pain brié” is a Norman bread whose dense dough was formerly worked with this instrument’. The root—bhreg—is of Germanic origin.
If you like to learn more about the history of the brioche bread, you can browse here. But not after you read the rest of this recipe! 🙂
Tips & Tricks
When you are making brioche dough yourself, it is easiest to use a stand mixer because it takes quite a long time to incorporate all of the butter into the dough, and the dough can be fairly difficult to handle while you’re working with it. Fortunately, once the initial dough is made and has risen, the brioche is easy to work with and bake. Then you can either enjoy the loaf as it is or use it in some of your other creations.

Brioche Recipe

Makes: 1.2 kg dough (= 1 loaf )

Brioche recipe Preparation time: 45 minutes plus 9 and a half hours resting
Cooking time: 45 minutes

Ingredients

  • 70 milliliter tepid milk,
  • 15 grams fresh yeast or 7 grams of dried yeast,
  • 500 grams plain flour
  • 6 eggs, beaten
  • 350 grams butter, slightly softened, plus extra to grease
  • 30 grams sugar
  • 1 egg yolk mixed with 1 tbsp milk, for egg wash

Method

1. Pour the milk and yeast into a bowl and stir to dissolve the yeast. Put the flour, one teaspoon fine salt and beaten eggs into an electric mixer fitted with a dough hook and pour in the milk and yeast mixture. Mix on slow speed to combine and knead the dough for five minutes.

2. Scrape down the sides of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes. By this stage, the dough should be smooth, elastic and combined well.

3. mix the butter and sugar together in another bowl. Add a few small spoonfuls of the butter mix to the dough, then with the mixer running at low speed, add the rest a piece at a time.

4. Increase the speed, when the butter mixture is all incorporated. Knead the dough for about 3 minutes, or until the dough is very smooth and shiny and comes away from the bowl with perfect elasticity.

5. Remove the dough hook, leaving the dough in the bowl. Cover with a tea towel or cling film and leave to rise in a warm place (up to 35 C.) for about one hours, until the dough has doubled in volume.

6. Now knock the dough back by flipping it over two or three times with your hand. The dough is ready to use and mould.

7. To shape a large brioche: You can braid the dough by dividing them in three equal strands and start braiding. If you do not know how to braid (or forgot how to start it, like I do all the time) look at this video. But you can also transfer the dough into a loaf pan and bake it as a regular toast shape.

8. Leave to rise in a warm place for about one and a half hours, or until it has at least doubled in volume. Lightly brush the dough with egg wash.

9. Preheat the oven to 200 C/425 F. Bake for 15 minutes, then lower the setting to 180 C/ 350 F and bake for another 30 minutes. Leave the brioche in the mould for five minutes, then tip out onto a wire rack and leave the bread to cool before serving.


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