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.
271K 37 4.4
Last modified on: December 19th 2014
Keywords for this recipe:BriocheLeavenOld styleNo yeastViennoiserieFor 1 brioche, you will need:
- 0
500 g flour - 1
20 g yeast - 2
75 g leaven - 3
2 tablespoons milk - 4
4 eggs - 5
250 g butter - 6
100 g caster sugar - 7
10 g Vanilla sugar - 8
9 g fine (or table) salt - 9
30 g beaten egg - Total weight: 1,224 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 36 min. | 1 hour | 30 min. | 14 hours 6 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
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 3 - 3 min.
Start the mixer, or start to knead with your hands.
Stage 4 - 10 min.
Add 4 eggs immediately, knead for 5 minutes until you get a completely smooth dough.
Stage 5 - 5 min.
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.
Start to knead again until you get a homogeneous dough (approximately 10/15 minutes).
Stage 7 - 12 hours
Put the dough in a bowl, cover with plastic film, and refrigerate overnight.
Stage 8 - 1 hour
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.
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.
Cut crosses in the top of the balls and put in the oven for 20 to 30 minutes.
Keeping:
Several days, in a linen bag.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,487 Kcal or 18,786 Kj | 88 gr | 517 gr | 244 gr |
| 224 % | 34 % | 49 % | 37 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 367 Kcal or 1,537 Kj | 7 gr | 42 gr | 20 gr |
| 18 % | 3 % | 4 % | 3 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,487 Kcal or 18,786 Kj | 88 gr | 517 gr | 244 gr |
| 224 % | 34 % | 49 % | 37 % |
How much will it cost?
- For 1 brioche : 4.03 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Rabbit civet, Pistachio shortbread biscuits, Sesame cookies, Special small breads, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Sorrel soup, Green bean purée, Nanou's chocolate cake, Steak burger topped with egg, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Soft fruits in sabayon, Macaronade mixture, Fruit crémeux, Minted Melon, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Panettone, Leavened bread, Bacon rolls, Yeast-based flaky dough (for croissants), Ali Baba bread, ... All |
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