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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.
318 K 4.4/5 (37 reviews)
Grade this recipe:
duree14 hours 6 min. difficultéEasy prix4.05 € pour combien1 brioche ingredients10 Ingredients
Keywords:
Last modified on: December 19th 2014
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For 1 brioche, you will need:
Change these quantities to make:
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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 100 g caster sugar, 10 g vanilla sugar, 9 g fine (or table) salt and 2 tablespoons milk.
Stage 2 - ⌛ 3 min.
Old style brioche : Stage 2
Pour 500 g flour, 20 g yeast, and 75 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 4 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 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.
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 recipe100 RDI=40 %630 RDI=60 %250 RDI=40 %4,640 RDI=230 %19,420 RDI: 230 %
Per 100 g8 RDI=3 %50 RDI=5 %20 RDI=3 %380 RDI=20 %1,590 RDI: 20 %
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
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)
Flour
Flour

Like these other recipes: Cookies of the Camisards, Fresh pasta dough, Oatmeal cake, Crackers, Provençal colombier for Pentecost, ... See them all 210

Butter
Butter

Like these other recipes: Crisp apricot and pistachio tart, Steamed leeks with morel sabayon, Rosemary steamed fish, Diamond biscuits, Scallops with sorrel and Noilly Prat, ... See them all 485

Caster sugar
Caster sugar

Like these other recipes: Plum tart, Apple Pie, Eton mess, Tiramisu, Blackcurrant, vanilla and lime verrine , ... See them all 369

Leaven
Leaven

You can get more informations, or check-out other recipes which use it, for example: Peanut rolls, Naan, Seeded loaf, Panettone, Ali Baba bread, ... See them all 21

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