Recipe for Brioche
Coooking Temperature: 375°F / 190°C / Gas Mark 5.
Calories: 8
Adjust Servings Here: 12 Buns
Description
This is a recipe for Brioche. A French yeast bread and pastry that's enriched with butter and eggs. The recipe is surprisingly simple and easy to make, and can be used to make sweet or savory treats like chocolate babka. Today, we bake the classic Brioche à tête.
Ingredients
Makes 12 buns x 110 grams each
Plus
- 1 Egg yolk for eggwash
- 2 tbsp Water for eggwash
- 2 tbsp Pearl sugar optional
Instructions
Brioche dough
- Dry ingredients - In a bowl, combine salt and flour - set aside.625 g Bread flour, 10 g Salt
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk (110°F), yeast, sugar, and eggs. Followed by the flour.180 g Whole milk, 14 g Active dry yeast, 200 g Eggs, 75 g Sugar
- Knead - Once all the flour is well incorporated, and knead on medium speed for 6 to 8 minutes, or transfer to a well-dusted worktop and knead by hand for 10 to 12 minutes
- Butter - Next, add the soft room temperature butter one cube at a time. Once all the butter is in, knead for 6 minutes more.113 g Butter
- Bowl - Transfer to an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.
- Rise Room temperature - Leave to rise in a warm place for about an hour. It will rise slightly but not too much. Punch the dough down. Fridge - Make a smooth ball again. Cover and let rise in the fridge for 6 to 12 hours or up to 24 hours. Room temperature - Thaw at room temperature for 2 to 3 hours.
Shape the brioche a tete
- Divide - Butter the brioche molds and set them aside. Divide the dough into two portions. Then, divide each into six equal portions of approximately 110 grams each, making a total of 12 buns. Alternatively, you can also make eight equal pieces of approximately 80 grams each. (see video). Shape each portion into a ball. Set aside.
- Method 1 - Press each ball with your fingers to create a slightly oblong shape (like a snowman with a big head and small body). Using your fingers, poke a hole in the center of the large ball (body) and poke the small ball (head) through it. (see video)
- Method 2 - Divide each ball into two - one large and one small. Make a hole in the large ball. Then, place the small ball on top of the large ball.
- Place in the prepared brioche pans. Cover with a clean kitchen cloth and let rise in a warm place until doubled in size. This can take an hour up to 90 minutes.
Proof and bake
- Oven - About 10 minutes before baking, preheat the oven to 375°F / 190°C / Gas Mark 5.
- Bake - Brush each brioche with egg wash and sprinkle with sugar pearls. Bake for 20 to 25 minutes or until lightly golden brown on top.1 Egg yolk, 2 tbsp Water, 2 tbsp Pearl sugar
- Cool on the cooling rack. It is best to rest these for at least 15 minutes before you serve.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen