Level: Easy Total time: 3h + overnight in fridge
Alongside the croissants, the Brioche is a standard at the French breakfast table. You can get it in various shapes daily from every bakery in town, but to me nothing can beat this homemade version of French Brioche served hot directly from the oven. Serve it with fresh orange or grapefruit juice and a hot chocolate, close your eyes and let your mind take you to the terrasse of a café in Paris…
THE TIPS TO SUCCEED
1: Make sure you let the machine turn the dough long enough. It should start letting go of the bowl
2: Eggs and butter should be cold when added to the dough
3: Let the dough rest in the fridge overnight
Let’s get started
Ingredients
- 250 g Flour
- 25 g Sugar
- 1 ts Salt
- ½ pk Fresh Yeast (or 10-12 g)
- 4 pcs Big Eggs, Keep 1 aside for brushing on to the dough
- 140 g Butter
- 60 g Chocolat Chips Optional
How to do it
Start by adding the flour, sugar and salt into a bowl. Add 3 of the eggs and the yeast in crumbles. Then start the kitchen machine and let it turn on low speed until the dough starts to let go of the bowl (approx 10-15 minutes).
Then add the cold butter cut in small pieces and let the machine work on low speed again for a further 5-10 minutes. The dough should start letting go of the bowl again. If you choose to add chocolate chips, add them now and mix it in carefully. If you let the machine turn too long at this point the chocolate will melt into the dough.
Cover the bowl with a kitchen cloth and let it rest for an hour (the dough should now have started to rise). Fold the dough on itself a couple of times and cover the bowl with plastic. Store it in the fridge overnight.
Next morning cut the dough in 3 equal parts and waive it together and place it on a baking tray covered with a sheet of baking paper. Put plastic loosely on top (so it does not dry) and place it in the oven at 30-35°c for 45-60 minutes in order to let it rise. Take it out of the oven and brush it with a beaten egg. Put the oven to 175° and once hot add the French Brioche to cook for around 20 minutes. You need to watch the colour and adapt it to your oven.
How to serve the French Brioche
Serve it hot straight from the oven, cut it with a knife or break of pieces of by hands. Dip it in a hot chocolate or simply eat it plain and enjoy… You can easily keep the rest for the next day. Wrap it in a kitchen towel and heat it up quickly before to serve it again.
French Brioche
Equipment
- Kitchen Robot
Ingredients
- 250 g Flour
- 25 g Sugar
- 1 ts Salt
- ½ pk Fresh Yeast (10-12 g)
- 4 pcs Big Eggs Keep 1 a side for brushing on to the dough
- 140 g Butter
- 60 g Chocolat Chips Optional
Instructions
Preparation and first rest: 1h30
- Place in the bowl of the machine the flour, salt and sugar
- Add the eggs and the yeast in small crumbles
- Mix the dough a low speed for 10-15 minutes until the dough lets go of the bowl
- Add the butter cut in small pieces
- Mix the dough a low speed for another 5-10 minutes
- If you have chosen to add chocoal chips, add them in the end without mixing too much
- Let the dough rest for 1 hour under a kitchen towel
- Fold the dough on itself a couple of times, cover the bowl with plastic and put it in the fridge overnight
Next Day: 1h30
- Split the dough in 3 equal parts. Fix them together in the end and waive the 3 parts together
- Let it rest in the oven at 30-35°c under plastic for 45-60min
- Brush the Brioche with a beaten egg
- Cook at 175°c for Approx 20 minutes
