French Brioche

Brioche is a traditional French bread which is rich in its taste due to the use of eggs and butter. #brioche #bread #recipe #rezepte #french #baking #sweet #loaf #breakfast #basic #best #traditional #braided#Bread#Brioche

Brioche is a traditional French bread which is rich in its taste due to the use of eggs and butter. #brioche #bread #recipe #rezepte #french #baking #sweet #loaf #breakfast #basic #best #traditional #braided#Bread#Brioche

Brioche bread is one of the most known and most authentic French bread that exists. It’s made with eggs and butter, which gives this bread a very rich flavor.

The texture of this bread is similar to soft toast bread or challah bread, but much fluffier. Furthermore, it has a very intense flavor and is due to the use of a high amount of butter quite buttery. Some like it, others don’t.

French Brioche , By Best Recipes Demat .

Brioche is a traditional French bread which is rich in its taste due to the use of eggs and butter. #brioche #bread #recipe #rezepte #french #baking #sweet #loaf #breakfast #basic #best #traditional #braided#Bread#Brioche

Total time: 30 minutes
Servings: 8 Servings

Ingredients :

• French Brioche Dough
• 1 tbsp (15g) fresh yeast, or 2 tsp active dry yeast
• 1/4 cup (60ml) milk, lukewarm, use soy or oat milk as a non-diary option
• 2 tbsp (30g) sugar
• 3 eggs
• 2.5 cups (320g) all-purpose flour
• 1 tsp salt
• 1/2 cup (113g) unsalted butter, cold, use plant-based butter as a non-diary option
• Egg Wash
• 1 egg, beaten

Instructions :

• Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the eggs until well combined.
• Place it with the flour and salt in the bowl of a stand mixer, and knead at speed level 1 for 5 minutes (your dough is very sticky). Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
• Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours ➝ makes your brioche soft & airy.
• Take the dough out of the fridge, place on a lightly floured surface, divide into five pieces and fold each one into a log (punch down the dough gently with the ball of your hand, stretch into a rectangle, and roll up into a log). 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.
• Allow the brioche to cool down on a cooling rack before slicing.