Teresa's Recipes
Classic French Brioche
Indulge in the luxurious taste of this classic French brioche, a rich and buttery bread known for its tender crumb and golden crust. Perfect for breakfast, brunch, or as a delightful base for French toast, this brioche is a true testament to the art of French baking. Originating from the Normandy region, brioche has a storied history dating back to the 15th century, often enjoyed by the nobility. Its soft, airy texture and melt-in-your-mouth flavor will elevate any meal, making it a timeless favorite across generations.
Ingredients
- 4 cups All-purpose flour
- 1/4 cup Granulated sugar
- 2 1/4 teaspoons (1 packet) Active dry yeast
- 1 teaspoon Salt
- 1/2 cup, warmed Whole milk
- 1/2 cup (1 stick), softened Unsalted butter
- 4, room temperature Large eggs
- 1 egg, beaten with 1 tablespoon of water Egg wash (optional)
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 6g
- Sodium: 150mg
- Sugar: 5g
Instructions
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well to combine the dry ingredients.
- In a separate bowl, whisk together the eggs and warmed milk. Gradually add this mixture to the dry ingredients, stirring until a shaggy dough forms.
- Add the softened butter to the dough and knead it on a floured surface for about 10 minutes, until the dough becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for this step.
- Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Once risen, punch down the dough to release the air. Divide the dough into 12 equal portions.
- Shape each portion into a ball and place them in a greased brioche pan or muffin tin, spacing them evenly.
- Cover the pan with a towel and let the dough rise for another 30 minutes, until puffy.
- Preheat the oven to 375°F (190°C). If using, brush the tops of the dough balls with the egg wash for a glossy finish.
- Bake the brioche for 20-25 minutes, or until golden brown on top. If the tops brown too quickly, cover loosely with foil.
- Remove from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips
- For a sweeter brioche, consider adding 1 teaspoon of vanilla extract to the wet ingredients.
- Try incorporating chocolate chips or dried fruits into the dough before shaping for a delicious twist!
- Brioche can be frozen. Slice it before freezing for easy toasting later.