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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.

252,1904.4/5 for 36 ratings

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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: 1,224 grams

Change those ingredients for: 1 brioche 2 brioches 3 brioches

Change measures: Metric

Metric weight Metric volumes

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.

Keeping: Several days, in a linen bag.

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?

Work this out...

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,580 Kcal or 19,176 Kj	88 gr	517 gr	244 gr
229 %	34 %	49 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
374 Kcal or 1,566 Kj	7 gr	42 gr	20 gr
19 %	3 %	4 %	3 %

Per brioche
Energetic value	Proteins	Carbohydrates	Fats
4,580 Kcal or 19,176 Kj	88 gr	517 gr	244 gr
229 %	34 %	49 %	37 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 brioche : 3.97 €

Note : These prices are only approximate

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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: Lumberjack turnovers, Red mullet fillets with a reduced white-wine sauce, Liège waffles, Tomato tatin, Oat financiers for Louise, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate and matcha tea biscuits, Nicholas's fish, Tomatoes Provençal, Montbenoit's canapés, Colcannon, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Valay-Brest, Crème brulée, French Family Cake, Kugelhof for Nanou, ... All
	Leaven: You can get more informations, or check-out other recipes which use it, for example: Ocean bread, Saucipain, Peanut rolls, Special small breads, Benoîton, ... All

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