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.
299 K 4.4/5 (37 reviews)
14 hours 6 min.
Easy
1 brioche
10 IngredientsLast modified on: December 19th 2014
For 1 brioche, you will need:
- 1
780 ml flour - 2
20 ml yeast - 3
75 ml leaven - 4
2 tablespoons Milk - 5
4 Eggs - 6
258 ml butter - 7
100 ml caster sugar - 8
10 ml Vanilla sugar - 9
12.6 ml fine (or table) salt - 10
30 ml beaten egg
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 12 hours 40 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 ml caster sugar, 10 ml Vanilla sugar, 12.6 ml 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 258 ml 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
| 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 % |
How much will it cost?
- For 1 brioche : 4.05 €
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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: Red mullet fillets with a reduced white-wine sauce, Buckwheat almond biscuits, Soft apple cookies, Tyrolean apple crumble, Cornmeal baps for Anne, ... See them all 196
Butter
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Green and red salad with sardines and eggs mimosa, Couscous, Quail egg canapés, Mushroom velouté, ... See them all 450
Caster sugar
Like these other recipes: Gâteau Breton (Brittany butter cake), "BN style" chocolate-filled biscuits, Apple paste, Little vanilla, clementine and chestnut verrines, Caramelised apple custards, ... See them all 352
Leaven
You can get more informations, or check-out other recipes which use it, for example: Seeded loaf, Bacon rolls, Special small breads, Yeast-based flaky dough (for croissants), Pizza dough, ... See them all 21
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