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: Rum babas, Grapefruit moelleux, Liège waffles, Oaty walnut cake , Diamond biscuits, ... See them all 194
Butter
Like these other recipes: Almond cream or frangipane, Hamburger buns, Green beans with feta cream and basil, Scallops with sorrel and Noilly Prat, Asparagus "en petit pois", ... See them all 448
Caster sugar
Like these other recipes: Caramelised walnuts, Warm apple feuillantines, Crème caramel, Clafoutis "Marie-Antoinette", Sugar syrup, ... See them all 350
Leaven
You can get more informations, or check-out other recipes which use it, for example: Benoîton, Ocean bread, Mouna, Peanut rolls, Leavened bread, ... See them all 21
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