Hi, I’m Clara. Today, we’re going to prepare french brioche recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
French brioche Recipe
French brioche is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. French brioche is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have french brioche using 11 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make French brioche:
- Prepare 300 gr bread flour
- Get 200 gr all purpose flour
- Prepare 4 eggs
- Prepare 60 gr warm milk
- Get 60 gr sugar
- Get 10 gr salt
- Make ready 30 gr fresh yeast or 14 gr dry yeast
- Prepare 300 gr butter, cubed and cool
- Prepare Eggwash:
- Get 1 egg
- Make ready 30 ml milk
Instructions to make French brioche:
- Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast.
- In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl.
- Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it.
- Let it knead for 5 minutes.
- Slowly add the butter into the mixture while mixing. Bring the speed into medium level.
- Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C.
- Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature.
- Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap.
- Place the dough in refrigerator overnight at least 16 hours.
- Dust your working tops.
- Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish.
- Shape the dough and place it on greased baking tray/baking tin.
- Cover the baking tin/tray with oiled plastic wrap.
- Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature.
- Pre-heat oven 170°C for 30 minutes.
- Make egg wash. Brush the surface of the proofed dough with egg wash.
- Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown.
- Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins.
- Cool the brioche on cooling racks.
- Serve it toasted or enjoy as it is.
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