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.
298K 4.4/5 based on 37 reviews
Last modified on: December 19th 2014
Keywords for this recipe: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: 1,224 grams
Change these quantities to make:
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Times for this recipe
Preparation: 12 hours 36 min.
Resting: 1 hour
Cooking: 30 min.
All in all: 14 hours 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days, in a linen bag.
Source: Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,639 Kcal or 19,423 Kj | 98 gr | 629 gr | 246 gr |
| 232 % | 38 % | 59 % | 37 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 379 Kcal or 1,587 Kj | 8 gr | 51 gr | 20 gr |
| 19 % | 3 % | 5 % | 3 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,639 Kcal or 19,423 Kj | 98 gr | 629 gr | 246 gr |
| 232 % | 38 % | 59 % | 37 % |
How much will it cost?
- For 1 brioche : 4.03 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Chocolate cake, Fillet of beef in a rosemary crust, Flognarde, Boeuf (beef) bourguignon, Vegetable clafoutis, ... See them all 194
Butter
Like these other recipes: Cajun pulled pork, Far Normandy-Brittany, Amandier (gluten-free almond cake), Breton galettes (pancakes), Cocotte eggs with Comté, ... See them all 447
Caster sugar
Like these other recipes: Coconut-vanilla cream for Elsa , Rhubarb tart, "BN style" chocolate-filled biscuits, Kugelhof for Nanou, Blackcurrant liqueur, ... See them all 349
Leaven
You can get more informations, or check-out other recipes which use it, for example: Franche-Comté sticks, Jura bread, Ali Baba bread, Saucipain, Benoîton, ... See them all 914
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