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Brioche
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Brioche

Brioche is a beautifully golden traditional French bread whose high egg and butter content gives it a rich and tender crumb.

Prep Time
45 mins
Cook Time
30 mins
Resting Time
9 hrs
Total Time
1 hr 15 mins
Servings: 4 people
Calories: 271 kcal
Course: Bread
Cuisine: French

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

    Cup of Yum
  1. In a bowl, add the yeast in 3 tablespoons of lukewarm water. Leave to rest for 5 minutes.
  2. 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.
  3. Cover the yeast with the remaining flour and leave to rest for 15 minutes.
  4. Make a well again in the center of the flour and add in the 3 eggs and the vanilla (optional). Add the sugar.
  5. Knead at low speed for 3 minutes.
  6. Add the salt, then knead again for 5 minutes at medium speed.
  7. Once the dough is homogeneous, while continuing to knead at medium to high speed, gradually incorporate the softened butter to obtain a smooth dough.
  8. 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.
  9. At the end of these 5 hours, place the dough in the refrigerator, still covered with a cloth, for 3 hours.
  10. After 3 hours, flour the hands and scoop out a quarter of the dough.
  11. Place the remaining ¾ of dough in a previously buttered and floured Parisian brioche mold.
  12. Make a small cavity in the center of the dough. Form a ball the reserved quarter of dough and place it in this cavity.
  13. 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.
  14. Cover the mold with a cloth and let the brioche thus formed rest for 1 hour in a warm place, away from drafts.
  15. 15 minutes before the end of the rise, preheat the oven to 430 F (220°C).
  16. Using a pastry brush, brush the surface of the dough with the remaining egg and white vinegar mixture.
  17. 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.
  18. Turn out onto a rack and let cool or at least warm before serving.