Brioche

Step by step: Brioche

• Step1

  Sift 700 grams (1.5 lb) of flour into the mixing bowl. Add 1 tablespoon of salt, 80 grams (2.8 oz) of sugar, 1.5 tablespoons of dry yeast and mix.

• Step2

  Mix the eggs with 60 ml (2 fl oz) of cold water. Add into the flour and mix on low speed with the hook attachment for 7 minutes.

• Step3

  Meanwhile, beat 250 grams (8.8 oz) of cold butter with a rolling pin until it is pliable.

• Step4

  Gradually add the butter, and mix for about 10 minutes. Transfer the dough into a lightly floured bowl and cover with plastic wrap, and let stand at room temperature for one hour.

• Step5

  Spread the dough onto the floured working surface. Gently pat down the dough to degas it. Take one third of each side and fold it towards the center, brushing away any raw flour.

• Step6

  Place the dough back into the bowl, seam side down. Cover and refrigerate for at least 8 hours. If you are going to refrigerate it for a longer time, degas it after 8 hours.

• Step7

  To shape the traditional brioche à tête, divide the dough into 24 equal parts. Preshape each piece into a round, place onto a floured surface and refrigerate until cool, about 20 minutes.

• Step8

  Pinch one quarter of the ball with the side of your hand by rolling it back and forth. The larger piece of the dough should be 7 cm (2.75 inch) and the smaller one should be 2 cm (.75 inch).

• Step9

  Press a hole in the center of the larger piece and push the smaller piece through it.

• Step10

  Place the brioche into the lightly oiled mold; it should fill about half of its capacity. Proof, covered, until the dough almost doubles in size.

• Step11

  Brush the brioche with an egg yolk and bake at 190 degrees Celsius (380 degrees Fahrenheit) until golden brown, 12-15 minutes.

• Step12

  Remove from molds and cool on racks.

• Step13

  You might like our Challah bread recipe or this Danish dough recipe.