Basic Brioche
Classic tender buttery French bread
Basic Brioche step by step
Brioche might sound like a fancy French bread, but the truth is far from that. This bread is easy and forgiving. You can make it on a weekly basis with no hassle at all. The time frame is a few hours, start to finish. We use longer resting times — sometimes in the fridge, sometimes outside — to control the yeast rise. After the first knead, put the dough in the fridge for 90 minutes. We don't want strong yeast action here — we're looking for about a 30% rise. The reason: we don't want a bread full of air bubbles. We need it firm. Don't worry, it'll still be light. The second proofing comes after the dough is out of the fridge. Knead it a bit to wake the yeast, divide it into 2 parts, and proof it in the brioche pans. Again, we're not looking to double the dough. 30% is all we're after.Baking time
The brioche bake resembles a pound cake more than a bread. We don't use high temperature like we do with bread — no heat shock for 10–20 minutes followed by a temperature drop. Instead, bake it steady at a low-medium 175°C / 350°F so the dough bakes evenly and still develops a nice crust. Give it a try. It's an upgraded bread that'll be the start of every great breakfast.Method
- 1
mixing ingrediants· 8 min
In the Mixer bowl fitted with the paddle attachment put the flour and yeast, mix for a few seconds, add the eggs, milk and sugar, mix for 2 more minutes.
- 2
adding butter and mixing some more· 9 min
Add the salt and mix for 4 more minutes, add the butter 1-2 pieces at a time until fully absorbed in the dough and mix for 5 more minutes on medium speed. From time to time scrape the bottom of the bowl with a spatula. After 5 minutes of kneading move the dough to a floured surface.
- 3
kneading the dough· 92 min
On a floured surface, knead the dough for 2 more minutes by hand, you may need a spatula since the dough is very sticky and flexible, from time to time add some flour but only the minimum in order to work the dough. Shape the dough into a ball, cover with a plastic wrap and place in a bowl in the fridge for 90 minutes
- 4
Proof the brioches· 1 -1/2 hrs
Take the dough out of the fridge, hit it a few times to let all the air out, divide the dough into 2 even parts and shape into a ball using your palm. Grease 2 X15cm round deep cake non-stick mold and place the balls inside. Proof the dough for 1- 1.5 hrs. or until the dough has risen in at least 30% (it does not need to be double its size).
- 5
baking time· 30 min
Heat your oven to 175°c/ 350°F. Brush the brioche with the egg glaze and place inside the oven, bake for 30 minutes or until a skewer inserted into the center comes out clean. Note that because of the egg glaze the brioche might look ready before it's actually fully baked. Remove the brioche from the baking pan and cool on a wire rack for 5 minutes . Serve warm or at room temperature.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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