Brioche

Vegetarian
Health score
6%
Brioche
270 min.
12
226kcal

Suggestions


Indulge in the delightful world of homemade brioche, a classic French bread that is as versatile as it is delicious. With its rich, buttery flavor and soft, pillowy texture, brioche is perfect for breakfast, brunch, or even as a decadent dessert. Imagine slicing into a warm loaf, the golden crust giving way to a tender crumb that melts in your mouth. Whether you enjoy it plain, slathered with jam, or transformed into French toast, this recipe will elevate your baking game.

What makes this brioche recipe truly special is the careful balance of ingredients and the love that goes into each step. From the moment you crumble the yeast and mix it with sugar, the anticipation builds as the dough comes together. Kneading the dough until it’s smooth and tacky is a therapeutic process, and watching it rise to double its size is nothing short of magical. The shaping of each individual brioche is an art form, allowing you to create beautiful, individual portions that are perfect for sharing.

With a total preparation time of 270 minutes, this recipe may require some patience, but the end result is well worth the wait. Gather your friends and family around the table to enjoy the fruits of your labor, and don’t forget to save a few for toasting later. Once you experience the joy of homemade brioche, you’ll find it hard to go back to store-bought. So roll up your sleeves and get ready to impress with this delightful treat!

Ingredients

  • tablespoons yeast packed
  • tablespoons granulated sugar finely ((or just blitz granulated sugar in a blender until ground but not powdery)
  • 0.3 cup yeast whole dry cold (( if using compressed yeast, warm if using active yeast)
  • large egg yolk 
  • 2.3 cups flour all-purpose divided as needed (, )
  • 0.3 teaspoon sea salt fine
  • tablespoons butter unsalted softened plus more cut into tablespoons and , (1 stick)
  • large eggs with a hand blender) well beaten

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • blender
  • plastic wrap
  • stand mixer
  • ziploc bags
  • spatula
  • kitchen scale

Directions

  1. If using compressed yeast, crumble the yeast finely into the bowl of a heavy-duty stand mixer.
  2. Add the sugar and let stand until the yeast gives off some moisture, about 3 minutes.
  3. Whisk well to dissolve.
  4. Add the cold milk and yolks and whisk to combine.
  5. If using active dry yeast, sprinkle the yeast over 1/3 cup warm, 105° to 115°F (40° to 46°C) milk in a small bowl.
  6. Let stand until softened, about 5 minutes, then stir to dissolve.
  7. Add to the mixer bowl along with 1 tablespoon cold milk, the sugar, and yolks, and whisk to combine.
  8. Attach the bowl to the mixer and fit with the paddle attachment. With the machine on low speed, add 2 cups of the flour and the salt.
  9. Mix until the mixture forms a sticky, batter-like dough that clings to the sides of the bowl.
  10. Increase the speed to medium. Beat in the softened butter, 1 tablespoon at a time, letting each addition become absorbed before adding another.
  11. Remove the paddle attachment.☞ TESTER TIP: The butter must be very soft (but not melted) so it can be incorporated into the dough.
  12. Cut it into tablespoon-size pieces and let stand at room temperature for at least 1 hour before using.
  13. Using a spatula, scrape the dough into the center of the bowl. Attach the dough hook to the mixer. Knead the dough on medium-high speed until it is gathers into a ball around the hook. Return to medium speed and knead, adding tablespoons of the remaining flour, until the dough is smooth but feels tacky and sticks to the bottom of the bowl, about 3 minutes.
  14. Generously butter a medium bowl. Turn the dough out onto a lightly floured work surface. Gently shape into a ball. Turn the ball, smooth side down, in the bowl, and turn right side up to lightly coat the ball in butter. Cover the bowl with plastic wrap and let stand in a warm place until doubled, 1 1/2 to 2 hours.
  15. Butter twelve 3 1/2-inch-wide brioche tins. Carefully turn the dough out onto a lightly floured work surface, but do not punch it down—its texture should remind you of a feather-filled pillow.
  16. Cut the dough into 12 equal portions. (If you have a kitchen scale, each portion will weigh 2 ounces.)
  17. One at a time, shape each portion into a ball on the work surface, taking care not to break the exterior of the dough. To do this, cup both hands around the dough. Carefully turn the dough in your cupped hands to gently shape it into a ball—overhandling will soften the butter too much.
  18. Place the dough on its side, with the rough underside facing one side. Lightly dust the side of your hand with flour.
  19. Place the side of your hand about 1 inch from the smooth end of the dough. Using the upper part of your hand, including the last finger, move your hand back and forth to cut into the dough, forming a small ball that is attached to the larger portion by a thin strand.
  20. Transfer the shaped dough to a brioche tin, holding the larger portion in one hand and the small ball in the other, taking care not to break the connection.
  21. Place the larger portion of dough in the bottom of the tin. Using your thumb and first two fingers, still holding the small ball of dough, force a hole into the center of the larger portion of dough, reaching all the way down to the bottom of the tin, and stick the smaller ball in the hole. This keeps it from popping off during baking. Repeat with the remaining balls of dough.
  22. Place the tins on a half-sheet pan. Lightly brush the tops of the brioche with some of the beaten egg, reserving the rest.
  23. Choose a warm spot in the kitchen for proofing. Slip the half-sheet pan into a tall “kitchen-sized” plastic bag.
  24. Place two tall glasses of very hot water near the center of the pan. Wave the opening of the bag to trap air and inflate the bag like a balloon to create “head room,” being sure that the plastic does not touch the sticky dough. Twist the bag closed.
  25. Let stand in a warm place until the brioche looks puffy, about 1 hour.
  26. Position a rack in the center of the oven and preheat to 350°F (176°C).
  27. Remove the glasses from the bag, and then the pan. Lightly brush the tops of the brioche again with the reserved egg.
  28. Bake until the brioche are golden brown, about 20 minutes.
  29. Let the brioche cool in their tins for 5 minutes.
  30. Remove the brioche from their tins and serve warm or at room temperature. (Leftover brioche—if there are any—can be frozen for up to 2 weeks. They're terrific toasted.)

Nutrition Facts

Calories226kcal
Protein13.48%
Fat46%
Carbs40.52%

Properties

Glycemic Index
12.09
Glycemic Load
14.34
Inflammation Score
-5
Nutrition Score
13.274347785941%

Nutrients percent of daily need

Calories:225.91kcal
11.3%
Fat:11.76g
18.09%
Saturated Fat:6.12g
38.22%
Carbohydrates:23.3g
7.77%
Net Carbohydrates:20.72g
7.54%
Sugar:2.14g
2.38%
Cholesterol:157.97mg
52.66%
Sodium:65.01mg
2.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.75g
15.5%
Vitamin B1:1mg
66.82%
Folate:231.06µg
57.76%
Vitamin B2:0.49mg
28.69%
Selenium:16.25µg
23.21%
Vitamin B3:4.3mg
21.52%
Vitamin B5:1.49mg
14.93%
Phosphorus:126.11mg
12.61%
Fiber:2.58g
10.32%
Manganese:0.19mg
9.52%
Iron:1.63mg
9.06%
Vitamin A:419.17IU
8.38%
Vitamin B6:0.17mg
8.3%
Zinc:1.06mg
7.08%
Vitamin D:0.84µg
5.57%
Vitamin B12:0.28µg
4.65%
Copper:0.08mg
3.94%
Vitamin E:0.57mg
3.78%
Potassium:114.6mg
3.27%
Magnesium:10.32mg
2.58%
Calcium:24.93mg
2.49%