Classic Brioche
12 servings
240 minutes
Classic French brioche is the embodiment of elegance and refinement. This airy, delicate bread with a golden crust and soft, slightly sweet crumb comes from deep within French gastronomic history, being a favorite of kings and aristocrats. Thanks to butter and eggs, brioche acquires a rich flavor with light vanilla and citrus notes. Its texture is perfect for a morning breakfast with jam and coffee or for luxurious sandwiches. In some French regions, brioche is served with foie gras or used in desserts. This recipe follows classic traditions involving careful kneading and long proofing to ensure the dough's lightness and airiness. Brioche is not just bread; it symbolizes refined baking and homely comfort.
1
Mix the first three ingredients (150 g flour, 90 g water, and 20 g yeast). Let it rise for an hour.
- Wheat flour: 500 g
- Water: 140 ml
- Fresh yeast: 20 g
2
Mix 350 g of flour, 50 g of water, 100 g of room temperature butter, 2 eggs, 90 g of sugar, and 5 g of salt. Optionally add vanilla and the zest of 1 lemon or cinnamon. Combine with the dough that was kneaded an hour ago.
- Wheat flour: 500 g
- Water: 140 ml
- Butter: 100 g
- Chicken egg: 3 pieces
- Sugar: 90 g
- Salt: 5 g
3
Knead by hand for fifteen minutes, let it rest for one to two hours.
4
Divide the dough into two parts. Roll the dough into a circle. Cut into twelve pieces.
5
Roll each triangle to make it as long as possible. Twist it into a croissant starting from the wide part.
6
Leave to rest for one to two hours.
7
Brush with egg and send to the oven for half an hour at 180 degrees.
- Chicken egg: 3 pieces
