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My review
Brioche
Michelle Chen
"A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage."
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Ingredients
1 d 3 h 20 m servings 228 calsOriginal recipe yields 16 servings (2 9x5-inch loaves)
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- US
- Metric
Directions
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- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Footnotes
- Cook's Notes:
- You can use 1 ounce of fresh yeast instead of active dry yeast, if you prefer.
- For Cheese Brioche, knead in 4 ounces of grated Gruyere in step 5.
- To make brioche a tete, grease muffin tins or fluted brioche molds. Divide the dough into the right number of portions for your pan. To shape the rolls, divide each piece again in portions of about 2/3 and 1/3. Roll them into balls. Put the larger piece into a plug and insert it in the hole so that it makes a small round, sitting on top of the first piece. Leave the brioche for 30 minutes, or until the base has risen to the edge of the pan. Brush with egg wash. Bake until deep golden-brown, checking after 10 minutes.
- Editor's Note:
- To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Mix on low speed with the dough hook until the dough is fully developed, 10 to 15 minutes, scraping the dough down occasionally. With the mixer running, gradually add the softened butter a tablespoon at a time, mixing well after each addition. Place the dough in a greased bowl and proceed with the recipe.
Nutrition Facts
Per Serving: 228 calories; 13.3 g fat; 22.1 g carbohydrates; 5 g protein; 90 mg cholesterol; 246 mg sodium. Full nutrition
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Reviews
Read all reviews 2630 Ratings
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Most helpful positive review
3/3/2007
may seem a little complicated but its not, its actually very easy to make. And my I add very delicious.
Most helpful critical review
11/23/2001
This is a very buttery French bread. Made plain it's not that good, it needs to go with something.
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3/3/2007
may seem a little complicated but its not, its actually very easy to make. And my I add very delicious.
11/23/2001
This is a very buttery French bread. Made plain it's not that good, it needs to go with something.
11/8/2011
Amazing!!! Made this by hand... easy but time consuming. Will definitely start first thing in the morning next time lol. Mine came out perfectly golden brown, slightly crispy on the outside, moi...
1/2/2011
This was an outstanding bread. It was soft and buttery, with a just-shy-of-firm crust. I substituted bread flour to get a firmer dough. I kneaded it with a stand mixer equipped with a dough h...
7/17/2011
This is really good. I was sure I messed up somewhere when I did the butter part but it came out really yummy. I used this to make Gil's Brioche French toast (AR). Thanks for the recipe I will b...
7/24/2011
A great recipe with excellent end results. I did this by hand and it went fine but will definitely use a bread dough hook with my mixer next time! I used Gil's French Toast with the brioch...
9/8/2011
This bread was AMAZING!!!!!! So buttery and almost flaky inside, and an almost crisp outside, I made one loaf braided and the other plain, and can't wait to make French Toast with it tomorrow mo...
6/12/2015
Like a couple of the other reviewers, I thought I'd done something wrong when I got to the butter addition. The dough broke apart and didn't incorporate the butter as easily as I wanted it to bu...
4/24/2014
Made three batches, one was plain, one with choco chips and one with fruit jam as topping. All were perfect. Had little trouble with making exact brioche shape, so we made a little dent on top t...