Brioche

Recipe: Brioche

Brioche recipe, nothing like a homemade brioche, this is my first I think my recipe will still evolve. I liked working with this brioche dough, I loved its scent, it is already good before baking. With farm eggs it must be another size, you really have to let the dough rise for at least 3 hours. I will test other recipes, chocolate brioches, raisins, of course I will put the most interesting online.

Recipe ingredients

• Brioche recipe for 2 pieces:
• 450 g flour
• 1 teaspoon of fine salt
• 1 tablespoon of sugar
• 4 eggs
• 250 g butter
• 40 g brewer’s yeast

Instructions

1. The day before :
2. Mix the flour, salt and sugar in the mixer with the hook.
3. Break 4 whole eggs and start beating.
4. Add the soft melted butter, 2 tablespoons of water and the yeast.
5. Beat the dough for 10 minutes and place it in the refrigerator overnight.
6. The next day :
7. Divide the dough ball into 4.
8. Roll out each ball of dough into a rectangle.
9. Fold it in 4.
10. Extend and fold several times.
11. Spread it out and roll it into a cylinder.
12. Let rise for at least 3 hours, covered with a cloth in a warm room.
13. When the brioche is risen, brown it with egg.
14. Put it in the cold oven.
15. Then put the thermostat on 5/6, without opening the oven for 25 to 30 minutes.

Number of buns: 2

Cooking time: 30 minutes

4 star rating: 1 review

What wine to drink with: Brioche

My favorite wine for this recipe: Riesling Late Harvest Grape Riesling
Temperature between 08 ° and 10 °

Thanks to François and Bernadette for their brioche recipe and their explanations

Break the eggs Knead with a mixer Ready dough well rolled up Let rest The dough to rise Split into three Spread again To fold Spread again Ready to cook Cooked