Brioche Recipe

[Serene]

Your Family will surely love!

Ingredients:​

• 500g bread flour
• 10g salt
• 80g granulated sugar
• 10g instant yeast
• 6 large eggs, at room temperature
• 250g unsalted butter, softened and cut into cubes, plus extra for greasing
• Egg wash (1 egg beaten with 1 tablespoon milk or water)
• Optional: pearl sugar for topping (for a sweeter, crunchier crust)

Instructions:​

1. Mixing the Dough:
   • In a stand mixer fitted with a dough hook attachment, combine the bread flour, salt, sugar, and instant yeast. Mix briefly to combine.
   • Add the eggs one at a time, mixing on low speed until each egg is fully incorporated before adding the next.
   • Continue mixing on low speed for about 5 minutes until the dough comes together.
2. Incorporating Butter:
   • With the mixer running on low speed, gradually add the softened butter cubes, a few at a time, allowing each addition to mix in thoroughly before adding more.
   • Once all the butter has been added, increase the mixer speed to medium-high and knead the dough for about 10-15 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl. The dough will be sticky but should be cohesive.
3. First Rise (Bulk Fermentation):
   • Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel.
   • Let the dough rise at room temperature for about 1.5 to 2 hours, or until it has doubled in size.
4. Shaping:
   • After the first rise, gently deflate the dough by pressing down on it.
   • Divide the dough into equal portions and shape them into balls or place them into greased brioche molds or a brioche pan.
5. Second Rise:
   • Cover the shaped dough loosely with plastic wrap or a clean kitchen towel.
   • Allow the dough to rise again at room temperature for about 1 to 1.5 hours, or until it has doubled in size and is puffy.
6. Baking:
   • Preheat your oven to 180°C (350°F) towards the end of the second rise.
   • Brush the risen brioche dough with the egg wash.
   • Optionally, sprinkle pearl sugar on top of the egg wash for added sweetness and texture.
   • Bake the brioche for 25-30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
   • If the brioche is browning too quickly, you can tent it loosely with aluminum foil.
7. Cooling:
   • Remove the brioche from the oven and let it cool in the pan for about 10 minutes.
   • Then, transfer the brioche to a wire rack to cool completely before slicing and serving.

Tips:​

• Make sure your butter is softened but not melted. Room temperature butter will incorporate into the dough more easily.
• You can use brioche molds or a brioche pan for shaping, or even make smaller individual brioches.
• Brioche is delicious served plain, with butter and jam, or as the base for French toast.

Enjoy your freshly baked homemade brioche! It's perfect for a special breakfast or brunch treat.

 

[doebadie]

This Brioche recipe has me drooling! Can almost smell that buttery goodness through the screen—definitely trying this soon!