Homemade Brioche
8 servings
60 minutes
Homemade brioche is a symbol of the sophistication of French pastry, featuring a delicate texture and rich, slightly sweet flavor. Its history dates back centuries when brioche became a favorite treat of the French nobility. The airy dough, enriched with eggs and butter, creates softness and silkiness, while its subtle sweetness makes it perfect for breakfast or alongside morning coffee. Brioche pairs wonderfully with jam, honey, or simply a slice of butter. It can be used to make French toast or as a base for sandwiches with delicate fillings. Simplicity and elegance in one recipe!
1
Prepare all the ingredients. Leave the butter at room temperature beforehand.
2
Mix 4 eggs.
- Chicken egg: 5 piece
3
Add sugar, yeast, and 100 ml of warm milk to the eggs. Mix well.
- Sugar: 40 g
- Fresh yeast: 14 g
- Milk: 120 ml
4
Add flour and knead for 10 minutes.
- Wheat flour: 350 g
5
Gradually add 100 grams of softened butter to the dough. After 2 minutes, add salt.
- Butter: 130 g
- Salt: 7 g
6
Leave the dough at room temperature for 30 minutes. Then send the dough to the refrigerator for 1.5 hours.
7
You can also leave the dough in the refrigerator overnight.
8
Grease the mold with the remaining butter.
- Butter: 130 g
9
Place the dough in a mold and let it rise at room temperature for 1.5–2 hours. If the kitchen is cool, you can leave the dough in a closed oven with the light on.
10
Mix the remaining milk and egg, and brush the brioche with the mixture.
- Milk: 120 ml
- Chicken egg: 5 piece
11
Bake for 25–30 minutes at 180 degrees, preferably in convection mode.
12
Cool on a rack for 10 minutes, then remove the brioche from the mold and leave it on the rack until completely cool.
