Who says a warm summer day can't be sweetened with a slice of homemade brioche? Despite the scorching heat, there's always room for a fluffy, buttery piece of brioche that melts in your mouth. This recipe guides you through creating the perfect brioche, ideal for those moments when you crave something sweet and satisfying. Whether it's for breakfast, a snack, or dessert, this brioche will surely become a staple in your baking repertoire.
Why You'll Love This:
This brioche recipe is a testament to the beauty of French baking, showcasing how simple ingredients can transform into something extraordinarily delicious. The rich, tender crumb, paired with the subtle sweetness and aroma of vanilla, makes each bite a luxurious experience. Plus, the versatility of brioche allows it to be enjoyed in countless ways, be it plain, toasted, or as the base for other desserts.
Perfect Occasion:
This brioche is perfect for any occasion. Serve it at brunch to impress your guests, enjoy a slice as a delightful afternoon treat, or pair it with your favorite jam or spread for a satisfying breakfast. It's also an exquisite gift for friends and family, showing them love and appreciation through the warmth of homemade baking.
Baking Tips:
- Temperature Matters: Ensuring your ingredients are at the right temperature is crucial for the perfect dough consistency.
- Patience is Key: The long proofing times, including an overnight rest in the refrigerator, are essential for developing the dough's flavor and texture.
- Handling the Dough: Be gentle when shaping your brioche to maintain the airiness of the dough.
Ingredients:
- 4 eggs
- 110g whole milk
- 65g sugar
- 1 vanilla pod
- 9g salt
- 16g fresh baker's yeast
- 505g all-purpose flour (T45)
- 300g unsalted Poitou-Charentes butter
Instructions:
- Dissolve the yeast in a small amount of warm milk.
- In a stand mixer with a dough hook, combine salt, flour, sugar (away from the yeast and salt), milk, and eggs. Mix on medium speed for about 10 minutes until the dough pulls away from the sides.
- Gradually add butter in pieces, mixing on low to medium until incorporated. Then, mix on high for 15-20 minutes until the dough is smooth and pulls away from the bowl sides, forming a gluten network.
- Transfer the dough to a bowl, cover, and let it rest at room temperature for 1.5-2 hours, depending on room warmth.
- After resting and doubling in size, punch down the dough to remove gas, fold it, then refrigerate overnight covered tightly.
- The next day, divide the dough into 60g pieces, shape into balls, and place in baking molds. Allow to rise in an off oven with a warm water bowl for 1.5 hours.
- Remove, preheat the oven to 180°C, brush the brioche with a mixture of egg yolk and cream, and bake for 25-30 minutes.
- Cool on a wire rack before serving.
Indulge in this brioche recipe to make your summer days even more delightful.