Step by step recipe
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Stage 1 -
Stage 2 -
Knead for 15 minutes.
Stage 3 -
Gather the dough more-or-less into a ball and cover the bowl with
. Leave to rest for 1 hour at room temperature.
Meanwhile, shape the 120 g
sheets of plastic
into a square about 4x4 inches (10 x 10 cm).
This is the same idea as for
(though with less butter). You can see how to do it in this video.
Stage 5 -
Once the butter is in the right shape, put it in the fridge.
Stage 6 -
After the dough has rested for about an hour, "break" it: lift it and let it fall back heavily into the bowl (like knocking back a firmer dough, this releases the gas).
Stage 7 -
Gather the dough into a ball once more, cover the bowl with the plastic film again and refrigerate overnight.
Stage 8 -
Stage 9 -
Roll out the brioche dough into a large rectangle. This needs to be the same width as the square of butter and twice as long.
Stage 10 -
Place the butter in the centre of the dough and remove the plastic.
Stage 11 -
Fold the dough over the butter to envelope it completely.
Stage 12 -
Turn the dough through 90° (1/4 turn) and roll out.
Sprinkle half the mixed sugars over the dough and press in lightly with the
so that the sugar sticks to the dough somewhat.
Stage 13 -
Fold the ends of the dough into the centre over the sugar, then fold in half again.
Give another 1/4 turn and roll out. Repeat the operation with the remaining sugar.
Watch this video from the croissants recipe to see how to fold the dough.
Stage 15 -
Give the dough a final 1/4 turn and roll out into a long rectangle.
Stage 16 -
Roll the dough up from a long edge to make long roll.
Stage 17 -
and egg glaze to seal along the "seam".
Stage 18 -
Cur the roll into slices about 1/2 inch (1 cm) thick.
Stage 19 -
Arrange the slices in a spring-form tin or mould, but not too tightly, as they will swell during resting and cooking.
Stage 20 -
the tops, and the sides if possible.
Leave in a warm place to rest for 1 hour.
Stage 21 -
Preheat the oven to 390°F (200°C).
the top a second time.
Stage 22 -
Bake for 30 to 40 minutes.
This must be turned out hot, before the caramel sets in the bottom of the tin. Your brioche is ready. Remarks
This brioche can be cut in the normal way but, as you can see, it is ideal for serving in "rustic" fashion, by simply pulling off pieces.
For a fancier version, more like little cookies, make a slimmer roll of dough and slice it thinner (about 1/4 inch, 1/2 cm). The amounts in the recipe will then make 2 brioches rather than just one. It is important to use granulated sugar, as it absorbs less water from the dough and the butter than caster sugar. You will be less likely to end up with liquid in the bottom of the tin at step 19. Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman ( change to a man). How much will it cost? Note : These prices are only approximate
Source Home made. More recipes?This recipe use (among others)
Flour: You can get more informations, or check-out other recipes which use it, for example: Sausage mushroom and cheese crumble, Flaky brownie brioche, Prune Far, Bechamel sauce, Spinach and Comté Loaf, ... All Egg: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Genoese croque-monsieur, Spinach fritters, Chocolate tart, Meatballs, ... All Granulated sugar: You can check-out other recipes which use it, like for example: Quince paste, Windfall apple jelly, Galette Charentaise, Windfall apple jelly, Diamond biscuits, ... All Butter: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Cannelés, Potato purée , Rich hazelnut buttercream, Noisette butter, ... All News list of cooking-ez.com
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