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Old style brioche

Name: Old style brioche
Prep time: 13 h 36 min
Cook time: 30 min
Total time: 14 h 6 min
Yield: 1 brioche
Cuisine: French
Ingredients: 500 g flour; 20 g yeast; 75 g leaven; 2 tablespoons milk; 4 eggs; 250 g butter; 100 g caster sugar; 10 g vanilla sugar; 9 g fine (or table) salt; 30 g beaten egg

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.

316 K 4.4/5 (37 reviews)

14 hours 6 min. difficulté

Easy

4.05 €

1 brioche

10 Ingredients

Last modified on: December 19^th 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: 1,225 grams

Times for this recipe

Preparation: 12 hours 40 min.

Resting: 1 hour

Cooking: 30 min.

All in all: 14 hours 6 min.

When should you start or finish this recipe?

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 2 - 3 min.

Pour 500 g flour, 20 g yeast, and 75 g leaven on top.

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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	630 RDI=60 %	250 RDI=40 %	4,640 RDI=230 %	19,420 RDI: 230 %
Per 100 g	8 RDI=3 %	50 RDI=5 %	20 RDI=3 %	380 RDI=20 %	1,590 RDI: 20 %