Brioche
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Brioche
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Brioche is a beautifully golden traditional French bread whose high egg and butter content gives it a rich and tender crumb.
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Ingredients
- 2 cups bread flour
- ½ cup butter , diced, and softened at room temperature
- 3 egg lightly beaten, at room temperature
- 2 tablespoons caster sugar
- ½ teaspoon vanilla extract , optional
- 1 teaspoon active dry yeast
- 3 tablespoons water at 97 F / 36°C, lukewarm
- 1 teaspoon salt fine
- 1 egg for browning, yolk; mixed with 1 teaspoon white vinegar
- butter , for the mold
- flour , for the mold
Equipment
- Stand mixer
- Mold for Parisian brioche
- pastry brush
Instructions
- In a bowl, add the yeast in 3 tablespoons of lukewarm water. Leave to rest for 5 minutes.
- In the bowl of a stand mixer fitted with a dough hook, add ⅔ of the flour and make a well in the center. Add the yeast into the center of this well.
- Cover the yeast with the remaining flour and leave to rest for 15 minutes.
- Make a well again in the center of the flour and add in the 3 eggs and the vanilla (optional). Add the sugar.
- Knead at low speed for 3 minutes.
- Add the salt, then knead again for 5 minutes at medium speed.
- Once the dough is homogeneous, while continuing to knead at medium to high speed, gradually incorporate the softened butter to obtain a smooth dough.
- Form a ball with the dough, cover it with a damp cloth, and let it rise at room temperature and away from drafts for 5 hours.
- At the end of these 5 hours, place the dough in the refrigerator, still covered with a cloth, for 3 hours.
- After 3 hours, flour the hands and scoop out a quarter of the dough.
- Place the remaining ¾ of dough in a previously buttered and floured Parisian brioche mold.
- Make a small cavity in the center of the dough. Form a ball the reserved quarter of dough and place it in this cavity.
- Mix the egg yolk and white vinegar well and, using a pastry brush, brush the entire surface of the brioche with this mixture. Reserve the rest for a second basting.
- Cover the mold with a cloth and let the brioche thus formed rest for 1 hour in a warm place, away from drafts.
- 15 minutes before the end of the rise, preheat the oven to 430 F (220°C).
- Using a pastry brush, brush the surface of the dough with the remaining egg and white vinegar mixture.
- Bake the brioche for around 30 minutes, lowering the oven temperature to 375 F (190°C) after 15 minutes of cooking. The brioche should be nicely browned.
- Turn out onto a rack and let cool or at least warm before serving.
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