Making delicious,boulangerie-quality brioche at home is actually far easier than youd think.
Unsurprising really, given the French origins of this delicious bread!
Store-bought Brioche is more often than not a pale example of what a great brioche should be like.
Brioche dough in the early stages go mixing – very sticky!
Mass-produced Brioche often skimps on butter for cost reasons for one.
Its also produced without the care needed to bake a truly great brioche.
Making your own Brioche on the other hand is not nearly as hard as it sounds and infinitely rewarding.
Its …. just … magical!
So, are you ready to bake the most amazing bread of your life??Oui?
Then lets do this!!
waiting around for the dough to mix, proof, rest, bake, cool etc.
The active time is actually a tiny proportion of the overall process.
And I promise you the end result makes itmorethan worth the time investment.
Brioche truly is the most extraordinary homemade bread Ive ever made.
But make no mistake, it does require commitment!
The unique part is in the making!
high protein flour).
Yet not for Brioche.
We know because we tested bread flour vs plain flour versions of Brioche side-by-side!
Only got bread flour?
Brioche is still absolutely worth making.
Its just even better with good old plain flour!
Instant / rapid-rise yeast Instant / rapid-rise yeast is called for in this recipe.
Butter Lots of it … (High five! )
Softened / room temperature butter is needed.
The butter must be softened and not fridge-cold, so it incorporates more easily into the dough.
Target a temperature of 20 22C / 68-71.5F (if you have a thermometer).
The extent of sweetness you encounter in Brioche can vary.
For me, I like it on the less sweet side, straddling the line between sweet and savoury.
So, sorry folks!
2 1/2 eggs it is!
Brioche dough in the early stages go mixing – very sticky!
Wipe dry (to avoid residual water dripping into bowl), then use per recipe.
This can be made using a food processor in 5 minutes flat.
It rises about 10% less but the results are still exceptional!
Brioche dough initially – very sticky and pasty
This is not a typical step you see in bread-making when using instant yeast.
The same also applies to brioche.
Dont even go there … !
Foam test:So we do our yeast foam test to avoid all this potential heartbreak.
This is what it looks like after 10 minutes.
Part 2: Make the dough (its super soft!)
Heads up: Yes really, the dough takes 35 minutes to mix using a stand mixer.
Yes really, for 15 minutes!
(Click here to read about why it takes this long.
So we have to knead for much longer than typical breads for the the gluten to form.)
What should the dough look like at this stage?Super sticky and pasty, and totally un-dough-like.
No way could you knead it with your hands.Youre on the right track!
Brioche dough at start of mixing – thin and super sticky
At first the butter will be pushed around the sides but eventually it will mix in.
What should the dough look like at this stage?Even stickier and pastier!
You may start to doubt me … but have faith!
After 35 minutes of mixing – firm enough to shape.
Scrape down the sides of the bowl every now and then, as needed.
Soft dough = soft brioche!
The following photos show what the dough looks like before and after mixing.
And heres another photo towards the end of the mixing time.
Take a walnut size piece of dough and stretch out into a thin film using your fingers.
If not, keep kneading!
Sometimes it takes longerto knead the dough, depending on the warmth and humidity of the kitchen.
20 minutes is the time it has consistently taken me in a ~21 23C (70 73.5F) kitchen.
This will cause the dough to become excessively greasy.
Do not put it in direct sunlight.
The heat is too strong and will dry out the dough.
CHEEKY TIP:Use your dryer!
Its a draught-free, warm and cosy environment your dough will love!
How the dough looks after Rise #1: It has doubled in size.
Correctly proofedVisual:Dough has increased in volume according to the description given in the recipe directions.
If the indentation remains OR touching the dough causes the dough to deflate, then its over proofed.
Divide the dough into 3:Punch the dough dough to release all the air.
Scrape out onto a lightly floured work surface.
Fold the outside of the dough in 6 times.
Place dough on paper, cover with cling wrap or a lid, lightly sprayed with oil.
Refrigerate for 1.5 hours.
This makes it easier to shape into a braid and makes the surface of the brioche smoother.
Its an optional step because you could proceed straight onto forming the loaf and Rise #2.
Its also a little harder to handle because the dough is very soft.
To be honest, Ilovethe crust of brioche that hasnt been refrigerated because it flakes like croissants.
But in pursuit of perfection, Ive included the refrigeration step!
Braid the dough:Remove dough from fridge.
Place on a lightly floured work surface and roll each piece into a 35cm/14 logs.
Braid the logs, and tuck the ends under to make them tidy.Seevideofor my braiding technique.
Lightly spray cling wrap with oil, then cover the dough.
(Oiling the cling wrap stops the dough from sticking to the cling wrap.
If it sticks, it will causes the dough to deflate when you remove the cling wrap.)
Different size loaf pansare fine to use, but it will affect the shape/height of the brioche.
you’ve got the option to also bake it freeform (ie.
Heres a comparison of before and after rising in the loaf pan:
Now, were ready to bake!
Part 4: Baking
Egg wash:Brush the brioche gently with leftover egg.
If it sits higher, the top goes a little too golden too quickly.
Bake uncovered for 15 minutes at 200C/390F (180C fan).
The brioche should be a bronzed, mahogany colour.
Bake covered 20 minutes more:Remove the brioche from the oven and cover loosely with foil.
Bake for a further 20 minutes (thus 35 minutes in total).
Cooked internal temperature The internal temperature of cooked brioche is 88C/190F.
high in fat).
Lower fat breads have a higher cooked internal temperature.
Dont leave it sitting in the loaf pan as it will overcook and the crust will also go soggy.
Leave the brioche to cool for at least 45 minutes before slicing (or tearing!)
This is a key step for any bread to allow it to finish cooking inside and settle.
And now for the best part EATING IT!!!
Before we start fawning over our amazing finished brioche though, my work is not done yet.
Allow me to geek out a little bit on you on the finer details of this Brioche.
If youre not interested, skip down to therecipe, recipe tutorialvideo, or … toDozer!
Prevent screen from sleeping
I hope it may interest those of you interested in thewhywhen it comes to baking.
Also, working with fresh yeast calls for capable baking experience.
On the flip side however, it significantly reduces the richness and buttery flavour of the end result.
Butter is the heart and soul of a great brioche.
3.Why does brioche dough have to be kneaded for so long?
This means it requires far longer for the gluten to form through the kneading process than regular bread.
Brioche has around 5 times as much butter as an average white bread recipe!
So brioche dough is required to be kneaded for longer than usual to develop the gluten.
4.No standmixer?No worries.
If you dont have a stand mixer you might use a food processor instead!
Its also much quicker, taking just 5 minutes flat.Directions inthe recipe.
The Brioche rises slightly less, but it tastes exactly the same.
Below is a visual comparison of the results.
So why I didnt share the food processor version as the base recipe if its so good?
I wanted to show you how its made properly and traditionally.
My dough looks too soft!
It will come to a point where it can now be handled.
But youll also find the crumb of those breads isnt as soft as a real brioche.
Yes, we made a LOT of brioche in recent months!!
), it looks like bread and it slices like bread without crumbling.
It is for all intents and purposes, bread.
However rather than being chewy, the crumb is soft and giving like cake.
Even more enticing is the distinctcotton candy-likestrands of the interior that peel away when you tug at them.
These strands are truly mesmerising, to both play with and eat!
To me, its one of the features that makes brioche so special and totally unlike any other bread.
Perhaps like popping bubble wrap, it appeals to the inner child within me I find those strands irresistible!
How to serve Brioche
In France, brioche is typically served for breakfast and afternoon tea.
and a good smear of homemade jam.
Traditional that may be, but in my world the applications of brioche are much broader!
I personally find honey too sweet with brioche, but thats just me … A bit much never stopped me though, and nor should it you!
Imagine mopping up the garlic butter on a plate ofGarlic PrawnsorBaked Fishwith brioche … Forsandwiches, sliders,burgers Brioche buns are all the rage at trendy bistros!
Eggs Topped withscrambledorpoached eggs(try it withEggs Benedict!
);
The ultimateBread and Butter Pudding; or
The most incredibleFrench Toastof your life.
Basically, anything you will eat with bread will be better if you replace it with brioche!
You just cant go wrong.
