Soft Homemade Brioche
Brioche is a true delight that awakens the taste buds with its rich, buttery flavor. Soft, airy, and delicious, it is the star of breakfast or snack time. Making this brioche simply requires a stand mixer and a little bit of patience.
Ingredients
- 500 g flour
- 200 g milk
- 80 g butter
- 3 g salt
- 20 g fresh yeast
- 2 units eggs
- 50 g pearl sugar
Instructions
- Place the room temperature ingredients into the bowl of a stand mixer: milk, sugar, salt, and the 2 whole eggs. Mix using a whisk.
- Add the flour and begin kneading.
- Add the crumbled fresh yeast and knead again at low speed for 7 minutes.
- Increase the kneading speed for 5 minutes.
- Add the room temperature butter cut into pieces and continue kneading for 8 minutes.
- Scrape the dough from the sides of the bowl and let it rise for at least 1 hour.
- Degas the dough by pushing out the air with your fingers and place the dough ball on your work surface.
- Cut your dough into 3 long strips and braid them.
- Place the braid into a loaf pan and let it rise again for 45 minutes.
- Optional: Brush with an egg wash (one egg beaten with a pinch of salt). This step helps achieve a beautiful golden crust. (This step helps achieve a beautiful golden crust.)
- Bake the brioche for 25 minutes at 180°C (350°F), let it cool, and enjoy!
Tips
- Use room temperature ingredients for an optimal rise.
- Be patient during the resting phases; it's the secret to a perfect, stringy crumb.
Substitutions
- fresh yeast → dry yeast (6.7g): Divide the quantity by 3.
Frequently asked questions
Is it necessary to have two resting phases during preparation?
Without these two successive rises, the brioche risks being dense and heavy. The first rise develops the texture and flavor, while the second prepares the brioche for baking, making this step essential for a perfect result.
Can I use dry yeast?
Yes, you can replace fresh yeast with active dry yeast. The general rule for replacing fresh yeast with dry yeast is to divide the quantity by 3. Therefore, for 20g of fresh yeast, you would use approximately 6.7 grams of dry yeast.
Why do ingredients need to be at room temperature?
Using room temperature ingredients in a brioche recipe allows for a homogeneous mixture and optimal rising. It ensures better dissolution of sugar and salt and contributes to the elasticity of the dough—all essential elements for creating a soft, light, and tasty brioche.