fluffy, tender and rich french sweet bread

This fluffy dough enriched with eggs and butter It’s a vice once you prepare it at home, since commercial brioche will never taste as delicious.

The kneading is long until we get the perfect membrane that indicates that our dough is ready to ferment. If we do it with mixer It will be easier for us though. if we choose to knead by hand we can knead and rest, for example, knead for 5 minutes and let the dough rest for 10-15 minutes, and repeat this operation until our dough is perfect. In this way, it is not so heavy for us to knead and our dough kneads itself.

this bread freezes beautifully, so if we make extra brioche, we can cut slices and wrap them very well with plastic wrap and put them in an airtight container. Then we simply let them thaw at room temperature and we can taste our homemade brioche at any time, as if freshly baked.

recipe information

• • Preparation time: 40 minutes

• • cooking time: 30 minutes

• • total time: 1 hour and 10 minutes (plus rising times)

• • rations:8

• • Category: pastries

• • type of cuisine: French

• • Calories per serving (kcal):246

Homemade brioche ingredients

• • 75 g of wheat flour

• • 175 g of flour

• • 7 g dry baker’s yeast

• • 40g white sugar

• • 1 teaspoon salt

• • 2 eggs M

• • 35g of water

• • 110 g unsalted butter at room temperature

• • I beaten egg

How to make homemade brioche

We put in the mixer bowl, or in any other bowl if we choose to knead by hand, 75 grams of wheat flour, 175 grams of flour, 7 grams of baker’s dry yeast, 40 grams of white sugar, 1 teaspoon of salt, 2 M eggs and 35 grams of water. We love until all the ingredients are integrated and we have a homogeneous mass.

Next, we add 110 grams of unsalted butter at room temperature and knead for about 20 minutes.

Our dough will be ready when it is elastic and shiny. The best way to know is to carefully stretch it with your fingers and check that a perfect membrane is formed that does not break.

Shape the dough into a ball and transfer it to a greased bowl. Cover with cling film or a damp cloth.

Let the dough double its volume. Depending on the ambient temperature it can take between 1 and 3 hours.

We degas the dough with the help of our hands and let it rest for 5 minutes so that it loses tension.

We form the brioche, folding it on itself, until we have a “roll” of dough.

Transfer the dough to a greased mold of approximately 23×10 cm and cover it with transparent film or a damp cloth. We let it double its volume again, which can take 1 or 2 hours.

When the dough has doubled in volume, we preheat the oven to 180 ºC with heat above and below. Paint the surface of the dough with beaten egg and bake it for 30-35 minutes, until we see the golden brioche and when inserted with a toothpick it comes out clean.

Remove from the oven and let it cool for a few minutes on a wire rack.

Next, we unmold our brioche and let it cool completely before consuming.

Easy preparation summary

1. 1. Mix the flours, baker’s yeast, sugar, salt, eggs and water

1. 1. Add the butter and knead for about 20 minutes.

1. 1. We will have the dough ready when it is shiny and elastic

1. 1. Transfer the dough to a greased bowl and cover with transparent film

1. 1. Let the volume of the dough double

1. 1. We degas the dough

1. 1. We form the brioche

1. 1. Transfer the dough to a mold and let it double its volume.

1. 1. Preheat the oven to 180 ºC with heat up and down, paint with beaten egg and bake for 30-35 minutes

1. 1. Let cool a bit

1. 1. Unmold and let the brioche cool completely