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.
262,0124.4/5 for 36 ratings
Grade this recipe: Last modified on: December 19th 2014
For 3 brioches, you will need:
- 0
1 kg 500 g flour - 1
60 g yeast - 2
225 g leaven - 3
6 tablespoons milk - 4
12 eggs - 5
750 g butter - 6
300 g caster sugar - 7
30 g Vanilla sugar - 8
27 g fine (or table) salt - 9
90 g beaten egg - Total weight: 3,672 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 12 hours 36 min. | 1 hour | 30 min. | 14 hours 6 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days, in a linen bag.Step by step recipe
Stage 1 - 5 min.
In the bowl of a mixer or a mixing bowl, put 300 g caster sugar, 30 g Vanilla sugar, 27 g 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 750 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 13,461 Kcal or 56,359 Kj | 265 gr | 1,550 gr | 731 gr |
| 673 % | 102 % | 146 % | 111 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 367 Kcal or 1,537 Kj | 7 gr | 42 gr | 20 gr |
| 18 % | 3 % | 4 % | 3 % |
| Per brioche | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,487 Kcal or 18,786 Kj | 88 gr | 517 gr | 244 gr |
| 224 % | 34 % | 49 % | 37 % |
How much will it cost?
- For 3 brioches : 12.09 €
- Per brioche : 4.03 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Fresh pasta dough, Hazelnut and orange cake, Naan, Oatmeal cake, Mouna, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Little caramelized peach tarts, Bounty-style tart for Alison, Pavlova, Spinach and Comté Loaf, Scallops with crunchy vegetables and wine sabayon, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, How to succeed in making sabayon (syllabub), Tatin apple diplomat tart, Passion fruit jellies, Pears and caramelised walnut samosas , ... All |
 | Leaven: You can get more informations, or check-out other recipes which use it, for example: Panettone, Pogne de Romans, French baguettes, Seeded loaf, Ali Baba bread, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".75,9664.2/5 for 19 ratings 1 hour 14 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.106,0395/5 for 1 ratings 1 hour
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...257,334 714.6/5 for 46 ratings 2 hours 38 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...75,6813.5/5 for 2 ratings 12 min.
Tartiflette
A personal version of a classic recipe from Savoy.98,610 14.6/5 for 11 ratings 1 hour 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-11-01)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question