Pairs well with Brioche
Show only recipes from France
Brioche
(2.5)
359.9K views • 1mo ago
8.9K
78
2.5% engagement
A delicious and flaky brioche bread that is perfect for breakfast or dinner, served warm with tea.
00:15:00 total
Serves 20
medium
Breakfast
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- all-purpose flour - 1 kg (for brioche)
- yeast - 10 grams (active dry yeast)
- warm water - 250 ml (to activate yeast)
- sugar - 200 grams (for sweetness)
- salt - 3 grams (to enhance flavor)
- eggs - 4 (room temperature)
- butter - 200 grams (softened, for kneading)
- baking powder - 5 grams (for leavening)
- powdered milk - 3 tablespoons (for richness)
- Chantilly cream - 1 packet (optional)
- sugar syrup - to taste (optional glaze)
- water - 250 ml (for syrup)
- lemon slice - 1 (for syrup)
Instructions
- Activate Yeast: In a cup of warm water, add a large spoonful of yeast, stir well, cover, and set aside until activated.
- Mix Ingredients: In a wide plate, combine the yeast mixture, sugar, eggs, powdered milk, and optional Chantilly cream, stirring well.
- Add Dry Ingredients: Add flour, baking powder, and salt to the mixture and knead.
- Incorporate Butter: Gradually add softened butter while kneading until fully incorporated.
- Knead Dough: Knead the dough for 10 minutes until soft and fragrant.
- Ferment Dough: Place the dough in a bowl, cover, and let it ferment in a warm place for 1 hour.
- Shape Dough: Divide the dough into 20-22 pieces, shape each piece into rolls, and arrange on a tray.
- Second Fermentation: Cover the shaped rolls with a cloth and let them rest for 30 minutes.
- Prepare Egg Wash: Decorate the rolls with an egg yolk mixture.
- Bake: Preheat oven to 200°C and bake for 12-15 minutes until golden.
- Cool and Serve: Cover with a cloth after baking to keep soft. Optionally, brush with syrup before serving.
- Make Syrup: Boil water, sugar, and a slice of lemon for 7 minutes to make syrup.
