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

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