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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.
312 K 4.4/5 (37 reviews)
14 hours 6 min.
Easy
2 brioches
10 IngredientsLast modified on: December 19th 2014
For 2 brioches, you will need:
- 1
3 lb + 6.9 oz flour - 2
1.4 oz yeast - 3
5.3 oz leaven - 4
4 tablespoons milk - 5
8 eggs - 6
1 lb + 2.2 oz butter - 7
7.0 oz caster sugar - 8
0.7 oz vanilla sugar - 9
0.9 oz fine (or table) salt - 10
2.1 oz 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 7.0 oz caster sugar, 0.7 oz vanilla sugar, 0.9 oz fine (or table) salt and 4 tablespoons milk.
Stage 3 - 3 min.
Start the mixer, or start to knead with your hands.
Stage 4 - 10 min.
Add 8 eggs immediately, knead for 5 minutes until you get a completely smooth dough.
Stage 5 - 5 min.
Stop kneading, then add 1 lb + 2.2 oz 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 | 200 RDI=80 % | 1,260 RDI=120 % | 490 RDI=80 % | 9,280 RDI=460 % | 38,850 RDI: 460 % |
| Per 100 g | 8 RDI=3 % | 50 RDI=5 % | 20 RDI=3 % | 380 RDI=20 % | 1,590 RDI: 20 % |
| Per brioche | 100 RDI=40 % | 630 RDI=60 % | 250 RDI=40 % | 4,640 RDI=230 % | 19,420 RDI: 230 % |
How much will it cost?
- For 2 brioches : 8.10 €
- Per brioche : 4.05 €
Change currency: 
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: Tomato, mustard and tuna cake, Sandwich bread, Plain cake, Peanut rolls, Carbonnade, ... See them all 204
Butter
Like these other recipes: Pan-fried salmon with white cabbage, Fish "à la Bordelaise", Creamy artichokes, How to prevent butter burning during cooking, Leek and broccoli "à la flamande", ... See them all 476
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Lemon and lime cakes, Citrus tart, New tiramisu, Santiago Cake, ... See them all 361
Leaven
You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Ocean bread, Cretan Bread, Benoîton, New leavened bread, ... See them all 21
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