Run out of ready-made brioche or just want to flavor the best of France firsthand? Let's make this Brioche recipe and enjoy life's greatest!
Course Breakfast, Dessert
Cuisine French, Sugar free recipe
Prep Time 4 hourshours
Cook Time 30 minutesminutes
Ingredients
Starter
⅞cupFlour
½cupMilk
¼teaspoonFresh yeast
Dough
5cupsAll purpose white flour
6medium Eggs
2tablespoonsHoney or sweetener of choice
2teaspoonsSalt
2sticks Butter
1medium Egg yolkfor egg wash
Instructions
Starter
Mix the flour, milk and yeast together until uniform dough forms. Place a lid on and put it in the fridge overnight. Making starter is optional step that provides additional flavor to the dough. If starter is not used just add the ingredients to the dough, especially the yeast.
Dough
Knead starter dough, all purpose white flour, eggs, honey or sweetener of choice and salt until it comes together.
Add the butter and knead until there is a stretchy dough. It takes quite a time, about 30 minutes or so.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise for 45 - 90 minutes.
Take the dough onto a slightly floured surface and cut it in half.
Roll one half out then cut into six.
Take one of the six dough and roll it out about double the size. We can simply stretch or press the dough out by hand, so no rolling pin is needed.
Make an envelope letter fold by folding one third of the dough down and the other third up.
Rotate the dough then roll it out again but this time only as wide as our bread loaf mold.
Roll the dough up. Repeat with the other five squares.
Place the rolls into the bread loaf mold. Cover them then place them to a 68°F – 81°F / 20°C – 27°C corner to raise.
Make egg wash by separating egg yolk from the white then whisk the yolk up. Brush the dough with egg wash.
Put the dough into the middle rack of a 375°F / 190°C preheated oven until golden brown, about 30 minutes.
If bread loaves aren't really our thing or stretching and rolling seems like a lot of work, just divide the dough.
Roll the dough into balls. Check out how to roll.
Place the dough balls into a baking form.
Cover the dough and place it to a 68°F – 81°F / 20°C – 27°C corner to raise for 45 - 90 minutes. Make egg wash by separating egg yolk from the white then whisk the yolk up. Brush the dough with egg wash.
Put the dough into the middle rack of a 375°F / 190°C preheated oven until the middle registers (200°F / 95°C). Which should happen when its top is golden brown, and about 20 - 30 minutes have passed.
Wait for a couple of minutes before turning the loaf onto a cooling rack to cool off completely and tear into it.