Brioche Recipes

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Brioche image

From Baking with Julia, my favorite baking book. DO NOT make substitutions, or shortcuts in this recipe. I can not and will not guarantee the results if you do. But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.

Provided by P48422

Categories     Yeast Breads

Time 1h15m

Yield 3 loaves

Number Of Ingredients 9

1/3 cup warm whole milk (100- 110 degrees F)
2 1/4 teaspoons active dry yeast
1 large egg
2 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon kosher salt
4 large eggs, lightly beaten, room temp
1 1/2 cups unbleached all-purpose flour (approx)
6 ounces unsalted butter, room temperature


  • Put the milk, yeast, egg and 1 cup of the flour in the bowl of a heavy duty mixer.
  • Mix the ingredients together with a rubber spatula, mixing just until everything is blended.
  • Sprinkle over the remaining cup of flour to cover the sponge.
  • Set the sponge aside to rest uncovered for 30-40 minutes.
  • After this resting time, the flour coating will crack, your indication that everything is moving along properly.
  • Add the sugar, salt, eggs, and 1 cup of the flour to the sponge.
  • Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
  • Still mixing, sprinkle in 1/2 cup more flour.
  • When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
  • During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
  • In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough.
  • You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface.
  • When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy.
  • With the mixer on medium-low speed, add the butter a few tablespoons at a time.
  • This is the point at which you'll think you've made a huge mistake, because the dough that you worked so hard to make smooth will fall apart- don't worry, don't panic- carry on.
  • When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl.
  • Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
  • When you're finished, the dough should feel somewhat cool.
  • It will be soft and sill sticky and may cling slightly to the sides and bottom of the bowl.
  • FIRST RISE: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
  • SECOND RISE AND CHILL: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl.
  • Work your way around the circumference of the dough, lifting and releasing.
  • Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
  • STORING: If you are not going to use or bake the dough after it's second rise, deflate it, wrap it airtight, and store it in the freezer.
  • The dough can remain frozen for up to a month.
  • Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
  • TO BAKE IN LOAVES: Divide the dough into thirds.
  • Divide each section into 6 equal pieces, and shape each piece into a ball on a lightly floured work-surface.
  • Place the balls side-by-side in a greased loaf pan so that you have 3 short rows, each with two balls of dough.
  • Do the same with the other two pieces of brioche dough.
  • Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
  • Preheat the oven to 375°F.
  • Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
  • Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
  • Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
  • Cool to room temperature on a rack.
  • NOTE: You could also use this dough to make the very finest sticky-buns you've ever eaten in your entire life, or you can press it out in a deep dish pizza pan, cover it with cream cheese mixed with powdered sugar, the put fruit slices or berries over it for a very upscale"fruit pizza".


Brioche image

Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning. A nice variation is to knead in 1/2 cup raisins soaked in 1/4 cup rum just before the last rise.

Provided by Food Network

Yield Makes 1 dozen rolls

Number Of Ingredients 9

1 package active dry yeast
1 1/2 cups warm milk (105 degrees to 115 degrees F)
1/2 cup sugar plus 1 tablespoon sugar
2 tablespoons extra virgin olive oil
2 egg yolks
4 1/2 to 5 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg white
Sorbetto, for serving


  • In a large bowl, dissolve the yeast in the warm milk. Stir in 1 tablespoon of the 1/2 cup sugar and the olive oil. Set aside until foamy, about 10 minutes.
  • Whisk the egg yolks into the yeast mixture until well blended. Whisk in 1 cup of the flour, the rest of the 1/2 cup sugar, and the salt. Cover with plastic wrap and let stand in a warm place for 1 hour.
  • Whisk in the remaining flour 1/2 cup at a time, switching to a wooden spoon when necessary, until too stiff to stir. Turn the dough onto a floured work surface and knead until smooth, about 5 minutes, adding more flour 1 tablespoon at a time as necessary if the dough is sticky.
  • Place the dough in a lightly oiled bowl and turn the dough to coat it. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled, about 1 hour.
  • Divide the dough into 12 portions, shaping each into a ball. Place each ball in a muffin cup and let rise in a warm place until doubled, about 1 hour.
  • Preheat the oven to 375 degrees F. In a small bowl, whisk the egg white and sugar just until the sugar is dissolved. Set aside.
  • Bake the rolls for 18 to 20 minutes, or until golden. Remove from the oven and brush with the egg white mixture while still warm. Let cool in the pan.
  • To serve, slice in half and fill with a scoop of sorbetto.


Brioche image

A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.

Provided by MC

Categories     Bread     Yeast Bread Recipes     Egg

Time P1DT3h20m

Yield 16

Number Of Ingredients 9

1 tablespoon active dry yeast
⅓ cup warm water (110 degrees F)
3 ½ cups all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
4 eggs
1 cup butter, softened
1 egg yolk
1 teaspoon cold water


  • In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
  • Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
  • Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
  • Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g


Brioche Loaf image

I love this recipe and you are going to love it! It makes the softest, buttery brioche loaves in the entire world.

Provided by Abbi Heather

Time 2h45m

Yield 24

Number Of Ingredients 13

½ cup warm water (110 degrees F/45 degrees C)
1 ½ tablespoons active dry yeast
1 teaspoon white sugar
5 ½ cups all-purpose flour, or more as needed
¾ cup white sugar
½ cup warm milk
4 large eggs
1 ½ teaspoons salt
1 tablespoon honey
1 cup unsalted butter, at room temperature
1 large egg
1 tablespoon milk
1 tablespoon pearl sugar


  • Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Set aside to activate the yeast, 5 to 10 minutes.
  • Place 4 cups flour, 3/4 cup sugar, yeast mixture, warm milk, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until dough starts to come together. Mix in honey, then little pats of butter, along with remaining flour; knead until it comes together in a soft, tacky dough.
  • Dump dough onto a floured work surface and cut into 2 even pieces. Form into balls and place in separate oiled bowls. Cover with plastic wrap and place somewhere warm until doubled in size, about 1 hour.
  • Dump dough onto a work surface. Lightly punch down and knead for a few seconds. Form the balls into loaf shapes and place seam-side down in greased 8x4-inch loaf pans. Lightly cover the pans with a lint-free kitchen towel and let rise until dough comes to the top of the pans, about 45 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Mix egg and milk together to make an egg wash.
  • Lightly brush the top of the risen loaves with egg wash and sprinkle with pearl sugar.
  • Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 30.2 g, Cholesterol 59.5 mg, Fat 9.1 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 164.4 mg, Sugar 7.6 g


Basic Brioche image

This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like. This is actually a very easy dough to make, especially in a bread machine, which handles this small amount of dough perfectly.

Provided by Rose Levy Beranbaum

Categories     Bread     Bake     Advance Prep Required

Yield Makes 16 small brioche (or one 8 1/2-by-4 1/2-by-4 1/2-inch-high loaf)/17.5 ounces/500 grams

Number Of Ingredients 16

Dough Starter (Sponge):
water, at room temperature (70° to 90°F): 2 tablespoon (1 ounce or 29.5 grams)
sugar: 1 tablespoon (scant 0.5 ounce or 12.5 grams)
instant yeast: 1/4 teaspoon (0.8 grams)
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1/2 cup (2.5 ounces or 71 grams)
eggs: 1 large egg (2 ounces or 58 grams weighed in the shell)
Flour mixture:
unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1 cup plus 1 1/2 tablespoons (5.5 ounces or 156 grams)
sugar: 2 tablespoons (about 0.75 ounce or 25 grams)
instant yeast: 1 1/4 teaspoons (4 grams)
salt: 1/2 teaspoon (3.3 grams)
eggs: 2 large eggs, cold (4 ounces or 113 grams weighed in shells)
unsalted butter, very soft: 8 tablespoons (4 ounces or 113 grams)
Egg Glaze (if making a large loaf, glaze is optional)
eggs: 1 large egg yolk (1 tablespoon)
cream or milk: 1 teaspoon


  • 1. One day or up to 2 days ahead, make the dough. In the mixer bowl, place the water, sugar, instant yeast, flour, and egg. Whisk by hand until very smooth, to incorporate air, about 3 minutes. The sponge will be the consistency of a very thick batter. (At first the dough may collect inside the whisk, but just shake it out and keep whisking. If it's too thick to whisk, it means you've added too much flour and will need to add a little of the eggs to be added Step 3.) Scrape down the sides of the bowl and set it aside, covered with plastic wrap.
  • 2. Combine the ingredients for the flour mixture and add to the sponge. In a small bowl, whisk the flour with the sugar and yeast. Then whisk in the salt (this keeps the yeast from coming in contact with the salt, which would kill it). Sprinkle this mixture on top of the sponge. Cover it tightly with plastic wrap and let it stand for 1 1/2 to 2 hours at room temperature. (During this time, the sponge will bubble through the flour mixture in places; this is fine.)
  • 3. Mix the dough. Add the 2 cold eggs and mix with the dough hook on low (#2 if using a KitchenAid) for about 1 minute or until the flour is moistened. Raise the speed to medium (#4 KitchenAid) and beat for 2 minutes. Scrape the sides of the bowl with an oiled spatula and continue beating for about 5 minutes longer or until the dough is smooth and shiny but very soft and sticky. It will mass around the dough hook but not pull away from the bowl completely.
  • Add the butter by the tablespoon, waiting until each addition is almost completely absorbed before adding the next tablespoon, beating until all the butter is incorporated. The dough will be very soft and elastic and will stick to your fingers unmercifully, but don't be tempted to add more flour at this point; it will firm considerably after chilling. (The dough will weigh about 19 ounces/536 grams.)
  • 4. Let the dough rise. Using an oiled spatula or dough scraper, scrape the dough into a 1-quart dough rising container or bowl, greased lightly with cooking spray or oil. Lightly spray or oil the top of the dough and cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise until doubled, 1 1/2 to 2 hours.
  • 5. Chill the dough. Refrigerate the dough for 1 hour to firm it; this will prevent the butter from separating.
  • Gently deflate the dough by stirring it with a rubber scraper or spatula, and return it to the refrigerator for another hour so that it will be less sticky and easier to handle.
  • 6. Deflate the dough and allow it to rest, chilled. Turn the dough out onto a well-floured surface and press or roll it into a rectangle, flouring the surface and dough as needed to keep it from sticking. The exact size of the rectangle is not important. Give the dough a business letter turn, brushing off any excess flour, and again press down or roll it out into a rectangle. Rotate it 90 degrees so that the closed side is facing to your left. Give it a second business letter turn and round the corners. Dust it lightly on all sides with flour. Wrap it loosely but securely in plastic wrap and then place it in a large zip-seal bag. Refrigerate for at least 6 hours or up to 2 days to allow the dough to ripen (develop flavor) and firm.
  • 7. Shape the dough and let it rise. Remove the dough from the refrigerator and gently press it down to deflate it. Cut the dough into 16 pieces (a scant 1 1/4 ounces/33 grams each). Without a scale, the easiest way to divide the dough evenly is to lightly flour your hands and roll it into a long cylinder. Cut it in half, then continue cutting each piece in half until there are 16 pieces.
  • Pinch off a little less than one-quarter of each piece, for the topknot. Roll each larger piece of dough into a ball and press it into a prepared brioche mold. With lightly floured hands, shape each of the dough pieces reserved for the topknots into an elongated pear form. Using your index finger, make a hole in the center of each brioche, going almost to the bottom of the mold, and insert the elongated part of a topknot deeply into the hole. Cover the molds loosely with oiled plastic wrap and let rise (ideally at 75° to 80°F) until the edges of the dough reach the tops of the molds, about 1 hour. (See page 493 for step-by-step illustrations.)
  • 8. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lower level and place a baking stone or baking sheet on it before preheating.
  • 9. Glaze and bake the brioche. Lightly beat together the egg yolk and cream for the glaze. Brush the top of the brioche with the egg glaze, being careful not to drip any on the side of the pans, or it will impede rising. Allow it to dry for 5 minutes and then brush a second time with the glaze. Use greased scissors or a small sharp knife to make a 1/4-inch-deep cut all around the base of the topknot so it will rise to an attractive shape.
  • Set the molds on a baking sheet and place them on the hot stone or hot baking sheet. Bake for 10 to 15 minutes, or until a skewer inserted under a topknot comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
  • 10. Cool the brioche. Remove the brioche from the oven and unmold them onto a wire rack. Turn top side up and allow them to cool until barely warm.
  • Note The small brioche can be reheated in a 350°F oven for 5 minutes.
  • For the best flavor development in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for up to 24 hours.
  • Black Pepper Brioche When I tasted this brioche, filled with lobster salad, at Larry Forgione's An American Place years ago, I imagined that it would be a great counterpoint to the smokiness of bacon in a BLT. Simply add 1 1/2 teaspoons (4 grams) coarse or butcher's grind black pepper along with the salt. For foie gras, 1 tablespoon (12 grams) green peppercorns in vinegar (drained) can be substituted.
  • Sweet Potato Brioche This delightful version was inspired by Julia Carter, who used to be Susan Spicer's pastry chef at Bayona Restaurant in New Orleans. Sweet potato, or yam, adds a beautiful golden color and moister texture to the brioche, without adding the eggy flavor that more egg would produce. The flavor of the sweet potato, however, is so subtle as to be unnoticeable.
  • Add 1/2 cup (about 4.5 ounces/126 grams) of sieved baked sweet potato or yam to the dough when adding the cold eggs. The overall sugar can be decreased by 1 tablespoon to compensate for the sweetness of the potato.
  • Brioche Loaf The basic recipe, or the above variations, can be baked as one large loaf. Follow the recipe as written through Step 6, then proceed as directed below.
  • 7. Shape the dough and let it rise. Deflate the dough as directed, then press or roll the dough into a rectangle about 7 1/2 inches long and 5 inches wide. Roll it down from the top in 3 turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it seam side down in the prepared pan, pressing it down firmly. Cover it lightly with oiled plastic wrap and allow it to rise until the top of the dough reaches the top of the pan, 1 1/2 to 2 hours.
  • 8. Preheat the oven. Preheat the oven to 350°F 30 minutes before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
  • 9. Glaze (if desired), slash, and bake the brioche loaf. For a shiny top crust, brush with the optional egg glaze. With a sharp knife or single-edged razor blade, make a 1/4- to 1/2-inch-deep lengthwise slash in the dough, starting about 1 inch from one end of the pan and going to within 1 inch of the other end.
  • Set the pan on the hot stone or hot baking sheet. Bake for 35 to 40 minutes or until golden brown and a skewer inserted into the center comes out clean (an instant-read thermometer inserted into the center will read about 190°F).
  • 10. Cool the brioche loaf. Remove the brioche from the oven and unmold it onto a wire rack. Turn top side up and allow it to cool until barely warm, at least 2 hours.
  • Giant Brioche
  • Makes: a 9-inch-by-5-inch-high round loaf/2 1/4 pounds/1047 grams
  • Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6. Shape and let rise as in Step 7. Glaze and bake as in Steps 8 and 9, but after 5 minutes at 425°F turn down the oven to 375°F and continue baking for 45 to 55 minutes or until a skewer inserted under the topknot comes out clean. (An instant-read thermometer inserted into the center will read about 190°F.) After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil, shiny side out. Cool for several hours until barely warm.
  • Dairy Dinner Challah
  • People often complain that challah seems dry. This one isn't, because it's a true brioche, made with butter. According to kashruth (kosher) laws, bread made with butter or dairy products cannot be eaten when meat is served at the same meal. So break with tradition, and serve fish instead of chicken one Friday night. This challah will still be moist the next morning, ready to be lightly toasted and topped with smoked salmon.
  • Makes: a 9-by-5-inch-high round loaf/ 2 1/4 pounds/1047 grams
  • Make a double recipe of Basic Brioche dough (2 pounds 6 ounces/1 kilogram, 80 grams), following the recipe as written through Step 6, then proceeding as directed below.
  • 7. Shape the dough and let it rise. Remove the dough from the refrigerator. Flatten it gently so as not to activate the gluten, making it stretchy. For a loaf with a braided top, divide the dough into 3 equal parts. Roll each on a lightly floured counter into a rope about 26 inches long. (If the dough is very elastic, allow it to rest, covered with plastic wrap, for 5 to 10 minutes.) For the most symmetrical loaf, braid the dough starting from the center and working toward each end, pinching it at the ends (see page 73). Coil the braid into the pan, starting at the center, and tucking the end underneath. Or, for an elegant snail shape, make one long thick rope and coil it around in the same manner.
  • 8. Glaze the dough and let it rise. Brush the dough with the egg glaze, going deep into the crevices. Cover and refrigerate the remaining glaze. Cover the dough with a plastic box or oiled plastic wrap and allow it to rise in a warm place until the dough has reached the top of the pan, about 1 1/2 to 2 hours.
  • 9. Preheat the oven. Preheat the oven to 425°F 1 hour before baking. Have an oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
  • 10. Glaze and bake the challah. Brush the challah again with the egg glaze, going well into the crevices; be careful not to drip any down the side of the pan, or it will impede rising. Sprinkle the challah with the poppy seeds.
  • Place the pan onto the hot baking stone or hot baking sheet and bake for 5 minutes. Lower the heat to 375°F and continue baking for 50 to 55 minutes or until the bread is golden and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190°F). After about 20 minutes at 375°F, or when the top crust is brown, tent it loosely with foil.
  • 11. Cool the challah. Remove the pan from the oven and unmold the challah onto a wire rack. Turn it top side up to cool completely.
  • Convenience Brioche
  • To make the dough in a bread machine with a programmable setting and pause button, after mixing the sponge (Step 1), scrape it into the bread machine container and sprinkle the flour blanket on top, as in Step 2. Add the cold eggs (Step 3) and mix the dough for 3 minutes, then let it proceed through the knead cycle for about 8 minutes, or until the dough is smooth, shiny, and elastic. You will need to pause the machine a few times to scrape out any flour or dough that collects in the corners of the container. Add the softened butter at once and continue the kneading cycle until it is incorporated, about 3 minutes, pausing and scraping down the sides if necessary.
  • For the first rise (Step 4), turn off the machine and let the dough rise (with the lid closed) until approximately doubled, 1 1/2 to 2 hours. Remove the container from the machine, cover it with plastic wrap, and refrigerate it for 1 hour (Step 5). Return the container to the bread machine (you can leave the plastic wrap in place) and deflate the dough by pressing the mix button and mixing for about 30 seconds. Return the container to the refrigerator for 1 hour. Then proceed from Step 6, deflating and chilling the dough.
  • • In a superb article on brioche in Pleasures of Cooking, the cookbook author Paula Wolfert recommends melting and browning about one-fifth of the butter (2 tablespoons) for an extra rich, delicious flavor.
  • • On some mixers there may not be an adjustment to raise the bowl, and the dough hook may not work as well for this small amount of dough; if this is the case, use the paddle beater.
  • • If after unmolding a brioche loaf the sides are still pale in color, place the loaf directly on the oven rack and continue baking for about 5 minutes to brown the sides and make them firm to prevent collapse.
  • • If a deeper shine is desired, the brioche can be double-glazed by brushing with the glaze immediately after shaping and then a second time just before baking. This also serves to prevent the dough from drying out during rising. Understanding
  • This dough is exceptionally wet. Just enough extra flour is added to be able to handle it for shaping, resulting in a very light, soft bread. I do not use the food processor for this dough because it is so sticky that it is very difficult to remove from the bowl and blade; it also lifts up the blade when incorporating the butter.
  • Flour: 100% Water: 55.4% (includes the water in the butter and egg white) Yeast: 2.1% Salt: 1.5% Fat: 47.7% (includes the fat in the egg yolk)


Brioche image

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Provided by Liberty Mendez

Categories     Breakfast, Brunch

Time 1h15m

Number Of Ingredients 7

450g strong white flour
2 tsp fine sea salt
50g caster sugar
7g dried active yeast
100ml whole milk
4 eggs at room temperature, beaten, plus 1 for egg wash
190g salted butter , cubed and softened


  • Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
  • Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
  • Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
  • Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
  • Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
  • Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.

Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium


Brioche image

At 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of this brioche recipe fresh from the oven. -Wanda Kristoffersen, Owatonna, Minnesota

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

3-1/2 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon grated lemon zest
1/2 teaspoon salt
2/3 cup butter, cubed
1/2 cup 2% milk
5 large eggs


  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat butter and milk to 120°-130°. Add to dry ingredients; beat until moistened. Add 4 eggs; beat on medium speed for 2 minutes. Add 1 cup of flour. Beat until smooth. Stir in the remaining flour. Do not knead. , Spoon into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface. Cover with a bowl; let rest for 15 minutes. Cut one-sixth from the dough; set aside. Shape remaining dough into 12 balls (about 2-1/2 in); place in well-greased muffin cups. , Divide reserved dough into 12 small balls. Make an indentation in the top of each large ball; place a small ball in each indentation. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg; brush over rolls. Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool.

Nutrition Facts : Calories 295 calories, Fat 13g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 7g protein.


Brioche image

Provided by Craig Claiborne

Categories     side dish

Time 2h45m

Yield 2 loaves

Number Of Ingredients 9

3/4 cup milk
4 to 4 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt if desired
3 packages rapid-rise yeast
8 tablespoons butter plus butter for greasing a bowl and pans
1 cup egg yolks (from about 12 eggs)
Plus 1 egg yolk
1 tablespoon cold water


  • Put milk in a small saucepan and heat to 130 degrees.
  • Put 4 1/4 cups flour, the sugar, salt, yeast, 8 tablespoons butter and 1 cup egg yolks into the container of a food processor. Start blending while gradually adding the milk to produce very stiff dough. If blending slows, stop the machine and turn the dough out onto a lightly floured board. Knead by hand about 5 minutes, adding up to 1/4 cup more flour to produce a spongy dough. Add as little flour as possible. When ready, the dough may be a trifle sticky.
  • Lightly butter inside of a mixing bowl and add ball of dough. Cover with clean cloth and let stand 1 hour and 10 minutes or until double in bulk.
  • Butter two 8-cup loaf pans. Divide dough in half and shape into 2 oval shapes. Put one oval in each buttered pan and press the dough, making it rounded on top. Place in warm, draft-free place and cover with clean cloth. Let rise about 35 minutes.
  • Meanwhile, preheat oven to 375 degrees.
  • Using scissors, clip the top lightly and uniformly in several spots up and down the center of each loaf. Beat the one egg yolk with the water and brush the top of each brioche with a little of the mixture.
  • Place in the oven and bake 35 minutes to an internal temperature of about 200 degrees.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 12 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 54 milligrams, Sugar 7 grams, TransFat 0 grams

More about "brioche recipes"

2021-11-18 Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Fit the bowl on your stand mixer, and using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour.

2022-02-23 Let the eggs in the bowl and butter sit at room temperature until the butter is softened, 1 to 1 1/2 hours. Heat 2/3 cup of the whole milk in the microwave until warm (120°F to 130°F), about 45 seconds. Pour over the eggs. Add 3 cups bread flour, 3 tablespoons granulated sugar, 3 1/2 teaspoons instant yeast, and 2 1/4 teaspoons kosher salt.



Brioche recipes. Discover all the delicious things you can make with brioche. We’ll show you how to make the golden bread from scratch with our tried-and-tested recipes. Use homemade dough to make a tasty wellington, savoury bites or sweet breads. Or try shop-bought brioche in easy recipes for French toast, bread and butter pudding and juicy burgers. Showing 1-16 of …

2021-09-30 Mix on slow speed for 5 minutes, then increase the speed and mix for a further 8 minutes. Slow down the mixer and add the butter, a few cubes at a time. Continue mixing for another 5 minutes, or until the butter is incorporated and nice, luscious, gluten strands are visible in the dough. Skip to step 5.

2022-03-16 Leave the buns to rise again until puffy and doubled in size, about 1 1/2 hours. When there is about 10 minutes left, position two racks in the upper and lower third of the oven and heat to 375 F. To make the egg wash, whisk together the egg and milk. Gently, brush the buns all over with the egg wash.

Ingredients for recipe: Classic Brioche 1/4 cup 2% milk, just above body temperature (105 F) 2 Tbsp all-purpose flour 1 tablespoon dry instant yeast 2 tablespoons icing sugar, sifted 2 large eggs, at room temperature 1/4 teaspoon salt 6 tablespoons unsalted butter. at room temperature 1 egg whisked with 2 Tbsp of water, for brushing

2021-10-28 Rip up brioche bread and spread it into a casserole dish. Pour over a custard mixture of lots of eggs, milk, and vanilla and let it soak into the bread. Cover with aluminum foil and place it in the fridge overnight. In the morning sprinkle with sugar and cinnamon and bake until golden. Fried brioche sticks

2012-06-18 Preheat the oven to 350 F. Brush the tops of the brioche with the egg wash; place the tins on a baking tray and bake for about 25 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tins to cool completely. Step 5

2020-05-13 Total Time: 4 hours 30 mins Ingredients For the sponge 1 c. all-purpose flour (128 g.) 1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 …

23 recipes | Page 1 of 3 Spiced brioche with buckthorn curd by Simon Rogan Rosemary brioche by Lee Westcott Saucisson brioché Lyonnais by Steve Groves Rye and chocolate Easter brioche by Miranda MacDonald Toasted brioche, Cornish curd cheesecake, wild strawberries by Alyn Williams Grouse, fried brioche and fig purée by Kevin Mangeolles

2022-05-02 Christmas Morning Brioche and Tomato Bake A Bountiful Kitchen. small tomatoes, melted butter, grated cheese, brioche, salt, milk and 5 more. Sweet! Cardamom Doughnut Brioche French Toast Food Republic. green cardamom pods, vanilla paste, brioche, Orange, butter, milk and 2 more.

2020-07-30 Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size. Preheat the oven to 350°F / 180°C before baking the buns. You can check if the buns are proofed by doing the indentation test (see recipe notes). Once proofed, brush the tops with an egg wash.

2014-12-04 19. Brioche Plum Tart: This delicious bread-meets-tart tops slightly sweet brioche with slices of ruby red plums to create quite the breakfast treat. (via Spork or Foon) 20. Chocolate Hazelnut Butter Rolls: A dollop of Nutella is rolled into these hazelnut-sprinkled crescent rolls.

2020-05-07 3 1/4 teaspoons active dry yeast. 2 1/4 cups (315g) all-purpose flour. 2 1/4 cups (340g) bread flour. 1/3 cup plus 1 tablespoon ( 82g) sugar. 1 tablespoon kosher salt. 5 large eggs, plus one for egg wash. 1 cup plus 6 tablespoons ( 310g) unsalted butter, at room temperature, cut into 1 tablespoon pieces. Nutrition Facts (per serving) 269.

2020-11-08 How to Make Perfect Brioche at Home: Classic Brioche Recipe. Written by the MasterClass staff. Last updated: Nov 8, 2020 • 5 min read. Brioche is a classic French bread that is so rich, it almost feels like a dessert.

2021-02-08 Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more. With the mixer on medium-low speed, add the butter, a few pieces at a time. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl.

2019-07-01 Place them in a greased (or with parchment paper lined) 10×5-inch loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature. Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30-35 minutes until brown.

Knead for about 10 minutes, until smooth and shiny. Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. …

2018-12-03 Preheat the oven to 350 degrees F / 180 degrees C while the dough is proofing. Bake for 37 to 40 minutes in the center of the oven. Tent the loaves with foil if the crust is getting too dark. While it’s baking, prepare the sugar water by mixing 2 teaspoons sugar with 1 tablespoon water until the sugar is completely dissolved.

2021-07-22 Jul 21, 2021 7:00pm. (20 images) Fennel and orange sugared brioche. A crisp, golden crust with a soft, buttery centre – brioche can do no wrong. For brioche à tête, or Parisian brioche, seek out a fluted brioche tin to make Nadine Ingram's saffron and sour-cherry brioche, or the fennel and orange number that's all sweet and sugar.

Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more.

2021-03-10 This brioche bread recipe makes a yellow, buttery and tender bread. Ingredients 125ml (½ cup + ½ Tablespoon) lukewarm milk (95-104°F / 35-40°C) 2 ½ teaspoon instant yeast or active dried yeast 50 g (1¼ cup) granulated sugar 600g (5 cups) all-purpose flour* 1 ½ teaspoon salt 5 large eggs (approx. 260g-270g excluding shell.)

Spray a large bowl with baking spray with flour. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1½ to 2½ hours. On a lightly floured surface, turn out dough and fold a few times to knock out a bit of air. Return dough to greased bowl; cover and refrigerate for at least ...

2021-10-17 Brush the dough with the reserved egg white. Preheat the oven to 400F. Bake the brioche for 10 minutes. Without opening the oven, reduce the heat to 350 F, and continue baking the bread for an additional 30 minutes. The bread is done when a …

2021-06-04 Brioche dough is extremely sticky once all the butter is incorporated. Too sticky to knead by hand! Mixing – Part 2 (20 minutes): After you can no longer see lumps of dough, mix on Speed 2 for 20 minutes. Yes, a whole 20 minutes! Click here to read about why it takes this long. Scrape down the sides of the bowl every now and then, as needed.

Method. Making the dough: 20–30 minutes. In a large mixing bowl, whisk together the milk, eggs and yeast with a balloon whisk until the yeast has softened. Add the flour, sugar and salt along with about a quarter (35g/1¼oz) of the butter (to help our dough be a little more manageable and a little less sticky when we knead).

Set the loaf pans on a baking sheet, for easy handling. Bake in a preheated 350°F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes. Bake until the internal temperature reaches at least 190°F in the center, and up to 205°F for a crustier loaf. To make the glaze: Combine the confectioners' sugar, vanilla, and salt.

2021-03-22 In a large bowl, whisk together eggs, melted butter, and remaining sugar. Stir in the proofed yeast mixture. Add flour 1 cup at a time, stirring with each addition. Add last 1/2 cup of flour 1 Tablespoon at a time until dough pulls away from the sides of the bowl and isn’t sticking to clean fingertips.

2020-09-02 Step 3 - Transfer the bowl in the fridge and let rise overnight. The next morning, take the bowl out of the fridge and let it warm up to room temperature for 1 hour. Grease and flour a 8.5x4.5x2.5-in loaf pan; set aside. Step 4 - Transfer the dough onto a floured working surface. Divide it into 6 equal pieces.

The Best Brioche Donuts Recipe - Simply Home Cooked great The steps for making brioche donuts Froth the yeast. In a measuring cup, add the warm water and milk to 1 Tbsp. of sugar and the yeast. Whisk. After about 10 minutes, it should be frothy. Combine the ingredients. In the bowl of a stand mixer, add the flour, salt ...

To make individual brioche, divide the dough into 12 pieces. Take a marble-sized piece of dough from each of the 12 pieces and set it aside. Roll each larger bit of dough into a ball; place them in greased brioche tins or paper pans. Roll the small pieces into balls. Set them aside and let them rise with the small brioche for 45 minutes to 1 hour.

2021-06-22 Step 1: Activate the yeast. First, melt the butter either in the microwave in 10-15 second increments or over a double boiler. Then combine the butter, milk, sugar, and yeast and set aside for 5 minutes for the yeast to activate (this isn’t necessary when using instant yeast).

2021-06-30 4 Stir in the sugar, salt and sprinkle on the yeast. 5 Mix to a soft dough with the eggs and milk. 6 Knead on a floured board for 10 minutes. 7 Divide the dough into 8 pieces. 8 Make individual brioche by reserving one fifth of each piece for the ball on top. 9 Place each brioche into a muffin tin putting the small ball on top.

2020-09-08 How to Make Brioche Day 1. Combine Dry Ingredients: In the bowl of your stand mixer fitted with the paddle attachment, add 1 cup of flour, yeast, sugar and salt. Mix on low just to combine. Add Water: Add in the water and mix on medium for 2 minutes until combined, scraping the sides and bottom of the bowl as necessary. Add Eggs: Add in the eggs, one at a time, …

2021-03-17 1 Grease a 5 × 10 in. (12 × 26 cm) loaf pan loaf pan with butter. In the bowl of a stand mixer fitted with the dough hook, mix together the flour, sugar, and yeast on high speed (without spattering yourself). 2 With the mixer still on high speed, add 1 pinch of the fleur de sel and four of the eggs. Reduce the speed to medium and add the two ...

2019-02-19 Cover the bowl with a towel and allow it to rest in a warm place for 30 minutes. Build the Dough: Next, whisk the eggs in a medium bowl. Add the whisked eggs, vanilla extract, and melted butter to the dough mixture. Whisk in the remaining flour in small portions. The brioche dough should be soft and slightly sticky.

2022-04-19 Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours. Preheat the oven to 350 degrees. Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.

2022-03-18 Place each slice of French toast on a baking sheet and bake in an oven preheated to 350 degrees for 5-10 minutes. This is great if you want to serve all the French toast hot at once. Toppings: This brioche French toast is delicious topped with butter, powdered sugar, syrup, berries, nutella – whatever you like!

2020-09-05 Using the hook of your mixer, or a dough whisk, mix all the ingredients in the mixing bowl to form a scraggly dough. Place the bowl on your mixer with the dough hook attached. Start kneading the dough on speed 2 – 3 (low – medium low speed) for about 1 minute. Adding the wet ingredients into the yeast mixture.

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