Dive into the world of French baking with this traditional Brioche recipe, a soft, buttery bread that’s a staple in French cuisine. Known for its rich texture and slightly sweet flavor, brioche is versatile and beloved for its delightful fluffiness and golden crust. This recipe uses straightforward ingredients and techniques to create a perfect loaf, making it a fantastic introduction to French bread-making for bakers of all skill levels.
Why You’ll Love This: Brioche stands out due to its luxurious texture, which is achieved by incorporating butter and eggs into the dough. The inclusion of vanilla sugar adds a subtle sweetness that enhances the bread’s flavor, making it irresistible. This brioche is not just delicious; it’s also visually appealing, especially when braided into a lovely loaf. Its versatility makes it perfect for both sweet and savory applications—enjoy it toasted with jam for breakfast, as a sandwich bread, or as an accompaniment to a festive meal.
Perfect Occasion: Brioche is ideal for special breakfasts, brunches, or as an elegant addition to any dinner. Serve it during the holidays, at family gatherings, or simply make it to elevate your weekend breakfast routine. It’s particularly fitting for celebrations like Easter or Christmas, where a beautifully braided loaf can be the centerpiece of your dining table.
Decoration Tips: For a stunning presentation, brush the brioche with an egg wash before baking to achieve a glossy, golden crust. Sprinkle with pearl sugar or sliced almonds before baking for a decorative and tasty finish. Once baked and cooled, slice and arrange on a beautiful breadboard with a selection of jams, butters, or fine cheeses for an impressive serving option.
Ingredients:
- For the Dough:
- 500g flour
- 8g dry yeast
- 200ml warm milk
- Optional vanilla sugar
- 3g salt
- 80g butter, softened
- 2 eggs
- 60g sugar
- Prepare the Dough: In a stand mixer fitted with a dough hook, add flour, sugar, and salt on one side of the bowl, and yeast, eggs, and warm milk on the other side. Mix on low speed for 2-3 minutes.
- Incorporate Butter: Add the softened butter and continue to knead on medium speed for 5 minutes, then switch to high speed for another 5 minutes, until the dough pulls away from the sides of the bowl but remains slightly sticky.
- First Rise: Allow the dough to rise at room temperature for 1.5 to 2 hours, or until it doubles in size.
- Shape the Dough: Divide the dough into three equal parts and roll each into a long strand. Braid the strands together and pinch the ends to secure.
- Second Rise: Let the braided dough rise for an additional 45 minutes.
- Prepare for Baking: Preheat the oven to 180°C (356°F). Just before baking, brush the brioche with a mixture of egg yolk and a tablespoon of milk.
- Bake: Lower the oven temperature to 170°C (338°F) and bake the brioche for 30-35 minutes, watching carefully as oven temperatures may vary.
- Cool: After baking, immediately unmold and cool the brioche on a wire rack.
Enjoy this beautifully crafted Classic French Brioche, perfect for indulging in the fine art of French baking at home!
