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.
273K 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?
Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Crunchy little pieces of fish, Vegetable clafoutis, Nanou's tuna tart, Langoustine sabayon tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Foie gras fingers, Lime crémeux, Walnut short bread, Kugelhof for Nanou, Super-green, super-thrifty soup, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cherry clafoutis, Apple Batter Puddings, Amandier (gluten-free almond cake), Pistachio confectioner's custard, Chocolate mousse, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Pogne de Romans, Naan, Sandwich bread, French baguettes, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".322K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.303K5 50 min. July 30th 2021
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...361K3.5 12 min. March 21th 2017
Tartiflette
A personal version of a classic recipe from Savoy.517K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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 e-mail address 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.