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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
3 brioches
10 IngredientsLast modified on: December 19th 2014
For 3 brioches, you will need:
- 1
5 lb + 2.4 oz flour - 2
2.1 oz yeast - 3
7.9 oz leaven - 4
6 tablespoons milk - 5
12 eggs - 6
1 lb + 11.3 oz butter - 7
10.6 oz caster sugar - 8
1.1 oz vanilla sugar - 9
1.3 oz fine (or table) salt - 10
3.2 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 10.6 oz caster sugar, 1.1 oz vanilla sugar, 1.3 oz fine (or table) salt and 6 tablespoons milk.
Stage 3 - 3 min.
Start the mixer, or start to knead with your hands.
Stage 4 - 10 min.
Add 12 eggs immediately, knead for 5 minutes until you get a completely smooth dough.
Stage 5 - 5 min.
Stop kneading, then add 1 lb + 11.3 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 | 290 RDI=110 % | 1,890 RDI=180 % | 740 RDI=110 % | 13,920 RDI=700 % | 58,270 RDI: 700 % |
| 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 3 brioches : 12.10 €
- 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: Cantucci di Prato, Chestnut cake, Cornmeal baps for Anne, Prune Far, Chocolate almond cookies, ... See them all 204
Butter
Like these other recipes: Nonettes, Maple syrup cream sugar, Bounty-style tart for Alison, Turban of sole with langoustines, Smoky potato and potimarron gratin, ... See them all 476
Caster sugar
Like these other recipes: Prune Far, Pets de nonne, Apple and almond gratin, Shortbread tart with sweet apricots and rosemary, Naan, ... See them all 361
Leaven
You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Franche-Comté sticks, Peanut rolls, Cretan Bread, Yeast-based flaky dough (for croissants), ... See them all 21
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