Old style brioche

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: 1,225 grams

Times:

Step by step recipe

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.
2	Pour 500 g flour, 20 g yeast, and 75 g leaven on top.
3	Start the mixer, or start to knead with your hands.
4	Add 4 Eggs immediately, knead for 5 minutes until you get a completely smooth dough.
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).
6	Start to knead again until you get a homogeneous dough (approximately 10/15 minutes).
7	Put the dough in a bowl, cover with plastic film, and refrigerate overnight.
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.
9	Cut crosses in the top of the balls and put in the oven for 20 to 30 minutes.