Brioche Recipe
Do you love buttery, soft bread? Then you will fall in love with Brioche bread. These cute, crisp, and fluffy breads are not just yummy but also very versatile. You can serve it with jelly or even remove the tops to fill it with a savory filling. Brioche goes great with a variety of beverages like coffee, hot chocolates, and teas. Perfect for a quick breakfast in the morning or a relaxing evening snack, your children will love Brioche as much as you will. Have an unexpected guest for tea? Serve a delicious Brioche with any sweet or savory filling you have in the kitchen! And not just the baked bread, even the dough of this bread can be used in multiple ways. You can use it to make the wrapping for so many dishes such as a yummy garlicky sausage or a salmon and rice coulibiac. You can make it with both active dry or instant yeast and it uses such fewer ingredients that you will start considering baking your bread forever! Just make sure that your dough is soft, sticky, and stretchy before it goes in its final shape in the oven. It will ensure that the Brioche is soft and fatty on the inside and crumbly on the outside. It is also important to have patience at each step of this recipe, as any hurry can spoil the curry!
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Ingredients of Brioche
- 3 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/3 cup boiling water
- 1 egg yolk
- 1 cup butter
- 1 tablespoon sugar
- 1 tablespoon dry yeast
- 4 egg
- 2 tablespoon cold water
How to make Brioche
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Step 1 Knead the dough for Brioche
Mix dry yeast in the warm water and set aside until it turns frothy, this should take about 10 minutes. Take a large mixing bowl. Put the flour, salt, and sugar in it and make a hole in the center. Put the eggs and yeast mixture in and start kneading the dough. When the entire thing comes together perfectly and starts looking a bit sticky, transfer to a clean, dry, and well-floured surface. Knead it until smooth and soft for about 7 to 8 minutes.
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Step 2 Add butter and knead once again
Spread the dough on the surface and pour ⅓ of the total softened butter. Knead to incorporate in the whole dough. Repeat the process with the remaining butter. Don’t add all the butter at once and let the dough rest for 1-2 minutes before the second addition.
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Step 3 Cover with a cling film and rest it overnight
Oil another large bowl and put the dough inside. Toss it in the bowl to make sure it is covered with the oil. Now cover it with cling wrap and let it rest for 1 hour in a dry and warm place. After 1 hour, punch the dough again and put it in the refrigerator overnight or for 6 hours. Chilling in the fridge is an essential step to get the bread just right.
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Step 4 Shape them in loaves and rest for another hour
Now take it out on a lightly floured surface and divide it into two equal portions. Shape the dough like loaves and put them in pans. Grease plastic wraps and cover the dough again for an hour. They will double up in bulk again.
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Step 5 Preheat the oven and glaze the bread loaves with egg wash and bake for 25 minutes
In two greased 9×5 loaf pans, put the dough and preheat the oven to 400 degrees Fahrenheit. Glaze it by brushing it with an egg yolk mixed with 2 tbsp cold water and bake for 25 minutes.
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Step 6 Cool and serve fresh
If you are baking rolls, they will be done in 10 minutes. The loaves will also turn golden brown in 25 minutes. Let them cool after taking them out from the oven before transferring them to a wire rack.
Tips
- Do a stretch test before baking your loaves for perfect and chewy Brioche.
- Using a stand mixer to knead this dough will be much easier than by hand.