Proofing & Fermenting Time 9 hourshrs30 minutesmins
Total Time 10 hourshrs50 minutesmins
Course Baking, Breakfast, brunch
Cuisine French
Servings 1loaf
Calories 634kcal
Equipment
mixer with hook attachment
mixing bowls
baking form 22(length)x12(width)x8(height)cm (9x5x3inch)
weighing scale
Ingredients
for the brioche dough
1pktdry yeast (7g/¼oz)
50mlfull fat milkwarm
30gramcaster sugar
300gramall purpose flour
3largeeggs
½teaspoonsalt
150gramunsalted butter
for the egg wash
1tablespoonmilk
Instructions
for the brioche dough
Combine the warm milk with yeast and sugar. Let it sit for 10 minutes until it becomes frothy and bubbly.
Break the eggs and beat lightly with a fork. Measure 120gm (4.2oz) and keep the rest for the egg wash.
In a large bowl combine flour, eggs, salt and the yeast mixture. Use a mixer with the hook attachment and knead well for at least 10 minutes.
Now mix the butter into the dough, one cube at a time. Leave at least a minute between every butter cube, to make sure it has incorporated well into the dough.
Keep kneading for a further 5-10 minutes until the dough is glossy, smooth and very elastic.
first proofing
Place the dough in a bowl, cover with a towel and let it rise for 2 hours at a warm place until it has doubled in size.
fermenting in the fridge
Once the dough has risen, knock it back by flipping it over 3 times with your fingers. Place in the fridge and leave covered for at least 6 hours.
shaping into nantaise loaf
Divide the dough into 8 equal portions. Shape each portion by folding in the edges towards the middle, and pressing them in. Carefully flip it over, and lightly flour the smooth surface of the dough portion.
Cup your palm around the dough portion, and gently roll the dough on your work surface to form a round ball.
Line 4 balls in a row on the right of your baking form and then 4 balls to the left of the form filling the gaps.
second proofing
Brush the brioche with egg wash (remaining eggs and milk mixed together) and let it rise for 1½ hours covered at a warm spot. About 30 minutes before baking, preheat the oven to 200°C (390°F).
Brush the loaf again with egg wash before baking.
baking the brioche
Bake the brioche for 35 minutes in total. Check after 15-20 minutes if it has taken on the desired colour. If yes, cover the loaf with aluminium foil to avoid it from burning on the top.
Let the brioche cool slightly before removing it from the baking form. Place the loaf on a wire rack for another 15 more minutes before slicing into it.
Notes
How to store briocheSame like bread, brioche should be stored at room temperature in a bread box or paper bag (don't use plastic). Fresh made brioche is best eaten within 2-3 days. Alternatively you can freeze brioche for up to 3 months.The dough seems very greasyIf you work in a warm kitchen it can happen that the butter melts while kneading. You can tell when the surface looks oily. To avoid that, place the bowl with the dough in the fridge for 10 minutes to chill the butter and continue kneading the dough.The loaf has collapsed while bakingThis is usually a sign that the dough has been over-proofed. Over-proofed dough resembles a balloon and the brioche will be very crumbly after baking. Make sure to process the dough when it has doubled in size.
Nutrition
Nutrition Facts
French Brioche Loaf Recipe
Amount Per Serving (80 g)
Calories 634Calories from Fat 315
% Daily Value*
Fat 35g54%
Cholesterol 222mg74%
Sodium 356mg15%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 9g10%
Protein 13g26%
Vitamin A 1166IU23%
Calcium 61mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.