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 2 brioches, you will need:
- 1
1 kg flour - 2
40 g yeast - 3
150 g leaven - 4
4 tablespoons Milk - 5
8 Eggs - 6
500 g butter - 7
200 g caster sugar - 8
20 g Vanilla sugar - 9
18 g fine (or table) salt - 10
60 g beaten egg - Total weight: 2,448 grams
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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 200 g caster sugar, 20 g Vanilla sugar, 18 g 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 500 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 80 % | 1,260 120 % | 490 80 % | 9,280 460 % | 38,850 460 % |
| Per 100 g | 8 3 % | 50 5 % | 20 3 % | 380 20 % | 1,590 20 % |
| Per brioche | 100 40 % | 630 60 % | 250 40 % | 4,640 230 % | 19,420 230 % |
How much will it cost?
- For 2 brioches : 8.06 €
- Per 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: Grapefruit moelleux, Saucipain, Chilli potato wedges, Lumberjack turnovers, Two-olive ciabatta, ... See them all 194
Butter
Like these other recipes: Langoustine and leek tarts, Caribbean upside-down cake, Foie gras fingers, Walnut short bread, Toffee apple upside-down cake, ... See them all 448
Caster sugar
Like these other recipes: Santiago Cake, Rhubarb tart, Citrus tart, Blackberry and almond fondant tart, Nougat, ... See them all 350
Leaven
You can get more informations, or check-out other recipes which use it, for example: Pizza dough, Bacon rolls, Naan, French baguettes, Cretan Bread, ... See them all 21
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