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Old style brioche

Name: Old style brioche
Prep time: 13 h 36 min
Cook time: 30 min
Total time: 14 h 6 min
Yield: 1 brioche
Cuisine: French
Ingredients: 500 g flour; 20 g yeast; 75 g leaven; 2 tablespoons milk; 4 eggs; 250 g butter; 100 g caster sugar; 10 g vanilla sugar; 9 g fine (or table) salt; 30 g beaten egg

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.

317 K 4.4/5 (37 reviews)

14 hours 6 min. difficulté

Easy

4.05 €

1 brioche

10 Ingredients

Last modified on: December 19^th 2014

For 1 brioche, you will need:

1 500 g flour
2 20 g yeast
3 75 g leaven
4 2 tablespoons milk
5 4 eggs
6 250 g butter
7 100 g caster sugar
8 10 g vanilla sugar
9 9 g fine (or table) salt
10 30 g beaten egg
Total weight: 1,225 grams

Times for this recipe

Preparation: 12 hours 40 min.

Resting: 1 hour

Cooking: 30 min.

All in all: 14 hours 6 min.

When should you start or finish this recipe?

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 100 g caster sugar, 10 g vanilla sugar, 9 g fine (or table) salt and 2 tablespoons milk.

Stage 2 - ⌛ 3 min.

Pour 500 g flour, 20 g yeast, and 75 g leaven on top.

Stage 3 - ⌛ 3 min.

Start the mixer, or start to knead with your hands.

Stage 4 - ⌛ 10 min.

Add 4 eggs immediately, knead for 5 minutes until you get a completely smooth dough.

Stage 5 - ⌛ 5 min.

Stop kneading, then add 250 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.

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	100 RDI=40 %	630 RDI=60 %	250 RDI=40 %	4,640 RDI=230 %	19,420 RDI: 230 %
Per 100 g	8 RDI=3 %	50 RDI=5 %	20 RDI=3 %	380 RDI=20 %	1,590 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, egg

How much will it cost?

For 1 brioche : 4.05 €

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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)

Leaven

You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Saucipain, Pizza dough, Mouna, Seeded loaf, ... See them all 21

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