Brioche dough has long been a beloved choice for those seeking a buttery, tender bread perfect for both sweet and savory dishes. This classic French bread combines the characteristics of both bread and pastry, making it an indulgent and versatile option for your baking endeavors. From sumptuous French toast to satisfying sandwiches and elegant desserts, brioche bread has a wealth of diverse applications that never fail to impress.
To activate the yeast mix the Dry Active Yeast with ¼ cup of the water needed for the recipe. The water should be lukewarm.
1 pkg yeast
You can also add ½ teaspoon of sugar, and let it rest until it becomes foamy.
1 tablespoon caster sugar
Combine the wet ingredients
Combine all the wet ingredients together: milk, butter, eggs and the frosty yeast.
1 ⅛ cup lukewarm Milk, 2 fresh eggs, ⅔ cup melted butter
Combine the dry ingredients
Strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed.
4 cup flour, 1.5 teaspoon salt
Making the dough with an electric mixer
Once they are thoroughly mixed, you can either continue mixing the flour with your hands or put it into an electric mixer with a dough hook.
Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
Making the dough by hand
Pour the dry ingredients in a flat surface and make a ‘well’ in the centre of the flour mix.
Slowly pour the wet ingredients in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
Knead the dough until it is smooth and compact.
Fermentation and Proofing
Cover your brioche dough in a greased bowl with a clean towel or plastic wrap.
Allow the dough to rise in a warm place, typically around 75-80°F (24-27°C), to ensure optimal yeast activity.
This first rise, known as the first proof, can take anywhere from 1 to 2 hours, depending on the specific recipe and climate.
Once the dough has roughly doubled in size during the first proof, you can proceed with shaping it according to your desired form
Proofing overnight
Some bakers recommend an overnight proof in the refrigerator while others prefer a shorter proof at room temperature.
Shaping and Baking Brioche
First, you'll need to prepare your loaf pans or baking sheets by greasing them lightly.
Braided loaf
For a traditional braided brioche loaf, divide the dough into several equal pieces - usually three or four.
Roll each piece into a long rope and braid the ropes together.
Carefully transfer the braided dough to a greased loaf pan, tucking the ends under to create a neat finish.
Rolls
For brioche rolls, simply divide the dough into equal portions and shape each into a smooth, tight ball.
Place the dough balls onto the prepared baking sheet, leaving enough space between them for expansion.
Baking it
Once you've shaped your brioche dough, cover it loosely with plastic wrap, and allow it to rise until it has nearly doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature of your kitchen.
To ensure a beautiful, golden-brown crust, prepare an egg wash by whisking together one egg with a tablespoon of milk.
1 egg, 3 tablespoon milk
Before placing your brioche in the oven, gently brush the surface of the dough with the egg wash using a pastry brush.
Preheat your oven to 375°F (190°C) for brioche rolls, or 350°F (175°C) for brioche loaves.
Brioche buns typically take around 15-20 minutes to bake, while loaves can take anywhere from 25 to 40 minutes, depending on their size.
To test for doneness, insert a toothpick or skewer into the center of the bread—if it comes out clean, your brioche is ready.
When your brioche is finished baking, remove it from the oven and let it cool on a wire rack for a few minutes before turning it out of the pan.
Video
Notes
Tips and Tricks
When baking brioche, it's important to have patience and use the right ingredients and techniques to ensure a delicious final product.Here are some useful tips to help you perfect your brioche baking skills:
Use large eggs and all purpose flour or type 0. The protein present in both these ingredients will add to the dough's gluten content, allowing it to achieve the desired elasticity and structure.
Use butter at room temperature for a soft and rich dough.
Use warm water or milk (about 80°F to 100°F) to activate the yeast, ensuring proper fermentation and dough rise.
Add granulated sugar to the warm liquid when activating the yeast to give it enough food for fermentation.
While kneading the dough, be patient and perform the windowpane test to check if it's properly developed. The test involves stretching a small piece of dough until it becomes thin and translucent. If it tears easily, continue kneading until it passes the test.
If you're using a bread machine, follow the manufacturer's instructions to achieve optimal results. Make sure to also adjust the settings for different types of brioche based on their varying sweetness and richness levels.
You can add an extra egg yolk to the dough to increase richness and tenderness. The yolk imparts an irresistible yellow color and a slight custard-like flavor to the brioche dough.
Adding extra salt to balance the sweetness can enhance the flavor profile of your brioche. Similarly, incorporating savory elements like cheese, herbs, or cured meats can create a delightful contrast to the inherent sweetness.
Consider making various shapes to add visual appeal to your brioche. Experiment with braids, knots, or rolls, as they look eye-catching and allow for individual servings that are perfect for sharing with family.
Refrigerating the dough overnight is another great trick to facilitate proper gluten development and heighten the sweet bread's flavor.
Make sure to allow the dough to rest and come to room temperature before shaping it, as this will make it easier to handle.
Finally, don't be afraid to get creative with your brioche. From incorporating chocolate chips, lemon zest, or dried fruits to using dairy substitutes, there are endless possibilities to customize this versatile bread to suit your unique taste preferences.