Old style brioche


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.
314 K 4.4/5 (37 reviews)
Grade this recipe:
Keywords:
Last modified on: December 19th 2014
For 3 brioches, you will need:

Change these quantities to make:
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.
Old style brioche : Stage 1
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 2 - 3 min.
Old style brioche : Stage 2
Pour 1 kg 500 g flour, 60 g yeast, and 225 g leaven on top.

Stage 3 - 3 min.
Old style brioche : Stage 3
Start the mixer, or start to knead with your hands.

Stage 4 - 10 min.
Old style brioche : Stage 4
Add 12 eggs immediately, knead for 5 minutes until you get a completely smooth dough.

Stage 5 - 5 min.
Old style brioche : Stage 5
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.
Old style brioche : Stage 6
Start to knead again until you get a homogeneous dough (approximately 10/15 minutes).

Stage 7 - 12 hours
Old style brioche : Stage 7
Put the dough in a bowl, cover with plastic film, and refrigerate overnight.

Stage 8 - 1 hour
Old style brioche : Stage 8
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.
Old style brioche : Stage 9
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 recipe290 RDI=110 %1,890 RDI=180 %740 RDI=110 %13,920 RDI=700 %58,270 RDI: 700 %
Per 100 g8 RDI=3 %50 RDI=5 %20 RDI=3 %380 RDI=20 %1,590 RDI: 20 %
Per brioche100 RDI=40 %630 RDI=60 %250 RDI=40 %4,640 RDI=230 %19,420 RDI: 230 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg
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)
Other recipes you may also like
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011297 K4.7 55 min.
Belle-helene in a glass
Belle-helene in a glass
It's a recipe where you make 4 layers of different creams in a small glass: vanilla cream, small dice of pear cooked in maple syrup, chocolate mousse and whipped cream. It should be served to your guests cool but not too cold .
February 21th 2011267 K3.8 1 hour 50 min.
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.
August 12th 2018434 K 15 30 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.39 M 65 1 hour 30 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019642 K 24.4 2 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page