Cooking-ez.com

964 easy and fully explained recipes, with 20,814 photos and 77 videos

Old style brioche

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.

225,5334.4/5

Grade this recipe :

Last modified on: December 19th 2014

For 1 brioche, you will need:

How long does it take?

PreparationRestingCookingStart to finish
12 hours 36 min.1 hour30 min.14 hours 6 min.
Preservation: Several days, in a linen bag.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
5 min.
Old style brioche : Photo of step #1 In the bowl of a mixer or a mixing bowl, put 100 g caster sugar, 10 g Vanilla sugar, 9 g fine (or table) salt and 2 tablespoons milk.
Stage 2
3 min.
Old style brioche : Photo of step #2 Pour 500 g flour, 20 g yeast, and 75 g leaven on top.
Stage 3
3 min.
Old style brioche : Photo of step #3 Start the mixer, or start to knead with your hands.
Stage 4
10 min.
Old style brioche : Photo of step #4 Add 4 eggs immediately, knead for 5 minutes until you get a completely smooth dough.
Stage 5
5 min.
Old style brioche : Photo of step #5 Stop kneading, then add 250 g butter cut into small pieces (butter at room temperature) or grated with a cheese grater (butter straight from the freezer).
Stage 6
10 min.
Old style brioche : Photo of step #6 Start to knead again until you get a homogeneous dough (approximately 10/15 minutes).
Stage 7
12 hours
Old style brioche : Photo of step #7 Put the dough in a bowl, cover with plastic film, and refrigerate overnight.
Stage 8
1 hour
Old style brioche : Photo of step #8 Next day, make balls of dough, at the same time you can mix in raisins, chocolate chips, small pieces of sugar, etc...

Then cover with a plastic sheet, and leave to rise at room temperature until they double in volume (approximately two hours).

Preheat the oven to 200°C or 392°F

Glaze the top of the dough.
Stage 9
30 min.
Old style brioche : Photo of step #9 Cut crosses in the top of the balls and put in the oven for 20 to 30 minutes.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4693106 gr588 gr254 gr
235 %41 %55 %39 %
Per 100 g
CaloriesProteins CarbohydratesFats
3718 gr47 gr20 gr
19 %3 %4 %3 %
% 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?

For 1 brioche : 4.09 €

Note : These prices are only approximate.

Change currency:

Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Panettone, Spring veal sauté , Chestnut cake, Aperitif rolls, Rabbit civet "à la normande", ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Puff or flaky pastry (pâte feuilletée), Chocolate almond cookies, Eggs Benedict , Sausage mushroom and cheese crumble, Doughnuts, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Mulled wine Belle-Plagne style, Coconut rocks, Pears and caramelised walnut samosas , Pear and lime meringue pie, ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: New leavened bread, French baguettes, Pogne de Romans, Naan, Ocean bread, ... All

visitors have also looked at

Chestnut cake
Chestnut cake
Fruit crumble
Fruit crumble
Pear tart with almond cream
Pear tart with almond cream
Express apple tart
Express apple tart
Flambéd bananas
Flambéd bananas

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-12-23)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page