Dive into the world of gourmet baking with this luxurious Pull-Apart Brioche recipe, perfect for those who cherish soft, fluffy, and butter-rich bread. Each piece of this brioche pulls apart effortlessly, revealing a texture that is both light and satisfyingly tender. The use of a sweet stiff starter deepens the flavors, allowing the subtle sweetness and buttery notes to really shine through.
Why You’ll Love This: This pull-apart brioche combines the classic elegance of French baking with the communal joy of sharing bread. It’s not just about the rich flavor and feather-light texture—this recipe is also about bringing people together. The individual sections make it easy for everyone to grab a piece, and the beautiful golden crust is irresistibly inviting. Whether you’re a seasoned baker or a novice, this recipe offers the perfect balance of simplicity and sophisticated results.
Perfect Occasion: Ideal for a range of events from a leisurely Sunday brunch to an elegant afternoon tea, or even as a special treat at family gatherings and holiday meals. This brioche also makes a thoughtful homemade gift, providing a personal touch to show care and affection for loved ones during festive seasons.
Baking Tips: Achieving perfection with brioche requires patience and attention to detail:
- Ensure all ingredients, particularly the butter and eggs, are at room temperature to facilitate easier mixing and a smoother dough.
- Don’t rush the proofing stages; proper fermentation is key to developing the right flavor and texture.
- When incorporating the butter, add it in stages to ensure it is fully emulsified into the dough, creating that classic brioche richness.
Recipe Details:
- Ingredients:
- Sweet Stiff Starter:
- 25g starter (sourdough or yeast-based)
- 75g bread flour
- 35g water
- 13g sugar
- Brioche Dough:
- 200g bread flour
- 35g sugar
- 4g salt
- 75g milk
- 1 egg (approximately 55g)
- 70g unsalted butter, softened
- All of the prepared sweet stiff starter
- Optional: Almond flakes for topping
- Sweet Stiff Starter:
- Method:
- Prepare the Starter:
- Combine the starter, flour, water, and sugar in a bowl. Allow this mixture to ferment until it triples in volume, typically taking 7-8 hours at 27-28°C. This pre-fermentation process is crucial for developing the dough’s flavor and structure.
- Make the Dough:
- In a mixing bowl, combine the bread flour, sugar, and salt. Mix in the milk and egg to form a rough dough.
- Gradually add small pieces of the softened butter while continuously kneading until the dough is smooth, elastic, and passes the windowpane test—a thin, translucent membrane can be stretched without tearing, indicating well-developed gluten.
- Allow the dough to undergo its first bulk proof for 2 hours at a warm temperature (around 28°C), where it should double in size.
- Form the Brioche:
- After the first rise, divide the dough into 8 equal portions. Shape each portion into a smooth ball and let them rest for 15 minutes.
- Arrange these balls in a greased 8”x8” (20cmx20cm) tin, allowing some space for the dough to expand.
- Cover and let proof again until doubled in size, ensuring the dough is airy and puffed up.
- Bake the Brioche:
- Preheat your oven to 180°C.
- Just before baking, brush the surface of the dough with an egg wash to achieve a golden, glossy finish. Optionally, sprinkle with almond flakes for a nutty crunch.
- Bake for 20-25 minutes or until the top is golden brown and the brioche sounds hollow when tapped.
- Remove from the oven and allow to cool slightly before pulling apart.
- Prepare the Starter:
This Pull-Apart Brioche not only tastes divine but also creates a stunning presentation that will be the talk of any gathering. Its luxurious, tender crumb, enriched with butter and the subtle complexity of a fermented starter, makes each bite a delightful experience. Enjoy this brioche fresh for the best texture and flavor, ideally accompanied by your favorite spreads or simply on its own.
