A golden and tender brioche enriched with butter and eggs, featuring a delicate and airy crumb. This French classic made at home will delight your breakfasts and afternoon snacks with its irresistible aroma and melting texture that bears no comparison to store-bought brioches.
⏱️480 min
📊Medium
👥6 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
500 gT55 wheat flour
150 gsoft butter
4 piècesfresh eggs
50 gwhite sugar
10 gfine salt
10 gfresh baker's yeast
100 mlwarm milk
5 gvanilla powder
Instructions
1PREPARE YOUR INGREDIENTS: Bring all ingredients to room temperature, except the butter which should be soft but not melted. Pour the warm milk (approximately 35°C) into a small bowl and dissolve the crumbled fresh yeast with a fork until you obtain a homogeneous mixture. This will activate the yeast that will generate the characteristic leavening effect of brioche. Let rest for 5 minutes.
2MIX THE INITIAL DOUGH: In a large mixing bowl or the bowl of a stand mixer, pour the flour in a mound and create a well in the center. Add the beaten eggs, white sugar, and vanilla. Gently pour the yeast-milk mixture. Begin mixing with the mixer hook or your hands until you obtain a homogeneous dough with no visible flour. The dough should be slightly sticky and viscous, which is normal for a rich brioche.
3INCORPORATE THE BUTTER PROGRESSIVELY: Once the dough begins to come together, sprinkle salt over the surface. Begin incorporating the soft butter in portions of 20-30g, kneading well after each addition. Knead for 15-20 minutes until the butter is completely absorbed and the dough becomes smooth, elastic, and glossy. You will know it is ready when the dough pulls away from the bowl sides and no longer sticks to your fingers. This step is crucial for obtaining an airy and tender texture.
4FIRST RISE: Place the dough in a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let rest in a warm place (approximately 25-26°C) for 2 to 3 hours minimum. The dough should double in volume and show bubbles on the surface. You can test the rise by gently pressing with a finger: it should bounce back slowly. If your kitchen is cold, place the bowl in your closed oven with the light on.
5SHAPING AND SECOND RISE: Turn the dough onto a lightly floured work surface and divide it into 6 equal portions. Shape each portion into a tight ball and place them in a buttered brioche mold or individual small molds. Cover again and let rest for 1.5 to 2 hours until the dough reaches the top of the mold. During this time, preheat your oven to 190°C (setting 6-7).
6BAKING WITH EGG WASH: Prepare a beaten egg with a pinch of salt for the wash. Gently brush your brioches with this mixture using a brush, then sprinkle if desired with pearl sugar or sugar pearls for a sweet crunch. Bake in the preheated 190°C oven for 30-35 minutes until the brioche is well golden (uniform golden-brown color). Check for doneness: the brioche should sound hollow when tapped on the bottom and a blade inserted should come out moist but not sticky.
7COOLING: Remove the brioches from the oven and let them rest 5 minutes in the mold, then unmold them onto a cooling rack. Let cool completely before serving (at least 1 hour). The brioches will continue to cook slightly with residual heat. You can enjoy them warm or cold, plain or spread with jam and butter. They keep 2-3 days in an airtight container and reheat perfectly in the oven.