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.
228,0094.4/5 for 36 ratings
Last modified on: December 19th 2014
For 1 brioche, you will need:
- 1
500 g flour - 2
20 g yeast - 3
75 g leaven - 4
2 tablespoons milk - 5
4 eggs - 6
250 g butter - 7
100 g caster sugar - 8
10 g Vanilla sugar - 9
9 g fine (or table) salt - 10
30 g beaten egg - Total weight: 1,264 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 36 min. | 1 hour | 30 min. | 14 hours 6 min. |
Keeping:
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?
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.
Nutritional information
How much will it cost?
- For 1 brioche : 4.09 €
Source
Home madeMore recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Moist chocolate cake, Bechamel sauce, Cigarettes Russes (Piroulines), Coq au vin, Arizona cupcakes, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs (Oeufs brouillés), Chocolate and matcha tea biscuits, Cod loin with saffron, Salmon and Spinach Gratin, Gâteau Breton (Brittany butter cake), ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate eclairs, Sicilian Epiphany Pie, Muffin dough, Minted Melon, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Panettone, Jura bread, Naan, Ali Baba bread, Bacon rolls, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)
Note: We'll never share your email with anyone else.
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.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.
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.