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.
228,0084.4/5 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: Sauce Normande (for fish), Pizza dough, Panettone, Choux pastry (pâte à choux), Grapefruit moelleux, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Gratin Parmentier, Kouign-amann, Spinach Croque-monsieur , Kouign-amann, Flaky brownie brioche, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Brioche dough, Bonnevaux apple tart, Cannelés, Santiago Cake, ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Naan, Pogne de Romans, Panettone, Sandwich bread, ... All |
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