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starting a brioche experience
Prep Time2 hours
Cook Time25 minutes
Servings: 15 slices
ingredients:
  • 400 g all-purpose flour
  • 7 g dry yeast (1 packet)
  • 50 g fine sugar
  • 150 ml milk (lukewarm)
  • 60 g butter (room temperature)
  • 2 eggs (room temperature)
  • a pinch of salt
  • some flour (for kneading)
for the topping:
  • 1 egg
  • 3-4 tbsp coarse sugar
equipment:
  • handheld electric mixer
  • loaf tin (25 cm)
  • baking parchment
how to:
  • In a large bowl mix flour, dry yeast, sugar & salt.
  • Add milk, eggs & butter.
  • Mix w/ the dough hooks of the handheld electric mixer until it's well done.
  • Form a ball of the dough, cover the bowl w/ a tea towel (or whatever) & put it in the oven; heat the oven for about 2-3 min at about 75° C w/ fan.
  • Let the dough rise for about 1 h.
  • Distribute some flour on a board ... Transfer the dough from the bowl onto the board. Knead the dough, form a loaf & cut it into 4 parts. Knead each part, flat it w/ your hands & fold it several times (6-8 times).
  • Line a tin loaf w/ baking parchment & arrange the dough.
  • Put the loaf tin in the oven; heat the oven for about 2-3 min at about 75° C w/ fan.
  • Let the dough rise for about 30 min.
  • Preheat the oven to 160° C w/ fan.
  • For the topping: whisk the egg & brush it all over the dough; add the coarse sugar.
  • Put the loaf tin in the preheated oven & let it bake for about 25 min. Make the famous test w/ a thin wooden pin ... If necessary add another 5min.
  • Let the brioche bread cool down & start enjoying.
Notes
Prep time: For rising the dough you'll need 90 min (session 1: 60 min, session 2: 30 min). Rising time is included.
It is important that the ingredients you normally store in the fridge (milk, eggs, butter) are at room temperature.