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Classic French Brioche

Nadia GalinovaNadia Galinova
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Classic French Brioche
Image: Yordanka Kovacheva
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22/08/2021
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Preparation
40 min.
Cooking
30 min.
Тotal
70 min.
Servings
12
"This brioche recipe is a classic in the French cuisine, for which butter is the key ingredient - do not compromise on its quality"

Ingredients

  • flour - 12 oz (350 g)
  • yeast - 0.7 oz (20 g)
  • eggs - 4 pcs.
  • sugar - 3.5 oz (100 g)
  • milk - 0.7 oz (20 g)
  • salt - 1 pinch
  • butter - 6 oz (170 g)
  • yolks - 1 pc.
  • powdered sugar - for sprinkling (optional)
measures

How to cook

The classic French brioche is very ethereal, light, with a lovely buttery aroma and taste. As you can guess, butter plays a key role here, so you better choose quality.

I advise you to use a mixer to mix and knead the bread dough, as it is a little more peculiar. It looks like Easter bread dough.

Grab the appliance and put the broken into pieces yeast and the milk in the bowl. Stir, add the eggs, pre-sifted flour and sugar.

Beat the mixture for seven minutes. The dough should be soft and elastic, it will probably be sticky, but don't worry about that.

Add salt and the broken into pieces butter. Stir for another two minutes without interruption. Once the dough is ready, leave it to rise for 120 minutes, covered with a damp cloth.

When the time has passed, remove the buttery dough from the bowl. It will be easier for you if you grease your hands. Shape it into a cylindrical shape and transfer it into a large rectangular tray. If you do not have one, you can divide the dough into two parts. Leave it to rise once more for 2-3 hours.

When you see that the brioche has risen, smear it with the egg yolk, which you have previously beaten well. Bake the sumptuous French bread for half an hour at 350°F (175 degrees). Put it on the bottom rack, because it will rise even more during baking.

Also, if you see that after 15 minutes it starts to acquire a dark color, cover it with aluminum foil. Do not open the oven until the 15th minute of baking, as this may interrupt the rising process.

If you wish, you can sprinkle the finished brioche with powdered sugar or serve it without it, cut into slices.

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