Brioches are delicious sweet breads. Unfortunately, they are hard to find in the US. Thanks to this easy recipe, you can make your own delicious French brioche! So excited to share this recipe with you!
This wonderful Brioche recipe is from a fellow French blogger. You can view it on her blog in French here.
For the Brioche:
|3.4 fl. oz. Low Fat Milk (100ml)|
|1 oz. Granulated Sugar (30g)|
|3/4 of 1 teaspoon of Salt|
|8.8 oz. Flour (250g)|
|1.2 oz. Unsalted Butter (35g)|
|0.6 oz. Fresh Yeast (17.5g)|
For the Brioche Surface (to put on the surface of the Brioche prior to baking):
|Raw Cane Sugar or Pearl Sugar|
Finding Fresh Yeast
You will find Fresh Yeast in the refrigerated section of your grocery store, and it looks like this:
In case you live in an area where it is difficult to find fresh yeast, you can order it online on the NY Bakers site.
Alternatively, you can use 1 envelope of dry yeast (1/4oz.). However, the brioche tastes better when made with fresh yeast.
You will need a food processor with a dough blade. I have this one:
Making the Dough
Step 1: In a food processor with the dough blade on, put the following ingredients IN THIS ORDER: milk, granulated sugar, salt, 1 egg, and flour. It is very important to follow the order. Knead in your food processor for 1 minute.
Step 2: After 1 minute of kneading, add the Fresh Yeast in little pieces.
Step 3: Continue kneading in the food processor. In a food processor with various speeds, knead for 10 minutes on speed number 2. If you have a food processor with only 1 strong speed, knead for about 5 minutes.
Step 4: Add the butter at room temperature.
Step 5: Knead again on speed number 2 for about 5 minutes (or less if your processor only has one strong speed), until the butter is fully incorporated into the other ingredients. You should be able to remove the dough from the food processor without it sticking too much to the sides. If not the case, knead some more. (Note: It is normal for the dough to be sticky, but it should not be too sticky.)
Step 6 : Put the dough in a large salad bowl, and cover it with a kitchen towel like this:
Keep it covered for 1 hour and 30 minutes. The dough should double in size, and look like this:
Making the Brioche
Step 1: Once the dough has doubled in size, take it out of the bowl, and put it on a flat surface covered in flour. With your fist, apply pressure to the dough by pushing in multiple times to remove gas.
Step 2: Divide the dough in 3 pieces of about equal size. Make 3 long cylinders, and make a braid like this:
Step 3: Cover the Brioche with a kitchen towel, and keep it covered for 45 minutes. The dough should rise again.
Step 4: Beat 1 egg with a fork, and brush it on the surface of the brioche with a pastry brush. Sprinkle with raw cane sugar or pearl sugar.
Step 5: Put the brioche in the oven at 350 degrees Fahrenheit. (Do not preheat the oven, put the brioche straight in). Bake for 30 minutes.
Optional: sprinkle with more raw cane sugar or pearl sugar.
You just made a French Brioche from scratch! Congratulations!