Yeast bread, known as brioche, is famous in France. There’s no stopping you once you start eating this delicious Brioche recipe with its eggy, buttery, flaky rolls and crunchy crumbs!
WHAT IS BRIOCHE?
Brioche buns from France have an eggy, buttery, fluffy, yet crispy crumb. I had the best brioche in Paris, but I haven’t been able to make it at home.
Brioche bread tastes very different in France than it does in the rest of Europe. Brioche-making is now a must for me as a result.
When looking for an easy-to-follow, homemade, and authentic brioche recipe, I turned to Fine Cooking for inspiration. In the end, you’ll have golden Brioche rolls with a flaky exterior and a soft interior. It has a beautiful flavor that is just a tad sweet.
INGREDIENTS FOR FRENCH BRIOCHE BREAD
The following items are required for this simple recipe:
- All-purpose flour
- Active dry yeast
What is the average number of calories in one serving?
- Each serving of this recipe contains only 128 calories.
With this recipe, what are its complementary dishes?
Butter, jelly, or preserves are the ideal accompaniments to this dish. My picks for quick and healthy evening meals are the ones listed below.
- FRENCH ROASTED POTATOES
- GARLIC CHIVE BUTTER GRILLED STEAK
- MUSTARD CHICKEN
- ULTIMATE FRENCH MASHED POTATOES (JOËL ROBUCHON)
- 1/4 cup whole milk, room temperature
- 3 tablespoons sugar
- 1 tsp. table salt and a pinch for the egg wash
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup of softened unsalted butter, cut into 16 pieces
- 2 1/4 tsp. active dry yeast, Red Star brand preferred
- 1 large egg for egg wash
- Mix the flour, sugar, yeast, and salt in a stand mixer fitted with a low-speed paddle attachment until thoroughly incorporated. Pour in the milk and the eggs and mix at moderate speed until smooth. When the dough begins to stick together, switch from the paddle attachment to the dough hook and continue working with the dough. It should be hard and elastic after 2 minutes of mixing at medium speed.
- At low speed, add a few bits of butter one at a time. Adding the butter at medium speed and mixing for 4 minutes should do the trick. Using a scraper, clean the dough hook, the bowl’s walls, and the bottom. The dough should be smooth, silky, and shiny after another 4 minutes of kneading.
- Lightly dust a work surface and turn the dough out onto it. Form it into a ball by kneading it with your hands a few times. Using a plastic bag to cover the dough, place it in a warm place for approximately an hour to let it rise.
- Repeat step 3 and allow the dough to rise for another rise. Wrap the plastic around it tightly. The dough should be refrigerated overnight for best results at this time. Alternatively, you may leave it out on the counter for approximately an hour until it’s doubled in size. Keep a close eye on the brioche as it rises in a warm environment.
- Butter a standard muffin tin and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). For best results, allow the dough to come to room temperature for two hours. Turn the dough onto a clean work surface with the smooth top down. Make 12 equal-sized pieces of dough by dividing the mixture in half. Place a moist cloth over the dough to keep it from drying out. To create the shape above, roll each piece of dough into a tight ball, then into a rod, and move it around in a circular motion.
- Egg wash is made with the leftover egg and a pinch of salt in a small dish. Brush the brioches’ tops with a soft brush. Continue baking until golden brown on all sides. Before serving, allow them to come to room temperature. Serve hot.