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.
269,2204.4/5 for 37 ratings
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Last modified on: December 19th 2014

For 1 brioche, you will need:

Change these quantities to make: 1 brioche 2 brioches 3 brioches

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
12 hours 36 min.1 hour30 min.14 hours 6 min.
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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.

Keeping:

Several days, in a linen bag.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,487 Kcal or 18,786 Kj88 gr517 gr244 gr
224 %34 %49 %37 %
Per 100 g
Energetic valueProteins CarbohydratesFats
367 Kcal or 1,537 Kj7 gr42 gr20 gr
18 %3 %4 %3 %
Per brioche
Energetic valueProteins CarbohydratesFats
4,487 Kcal or 18,786 Kj88 gr517 gr244 gr
224 %34 %49 %37 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Hazelnut and orange cake, Kouign-amann, Cannelés, Cramique, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Linzer torte, Sicilian Epiphany Pie, Potatoes with prawns, Lemon tart, Pretzels, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Comtoise apple charlotte, Norman flambéed apples, Oaty walnut cake , Cornmeal baps for Anne, Chaud-froid of grapefruit, pineapple and lime custard , ... All
LeavenLeaven: You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Franche-Comté sticks, Saucipain, Panettone, Peanut rolls, ... All

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