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.
313 K 4.4/5 (37 reviews)
14 hours 6 min.
Easy
1 brioche
10 IngredientsLast modified on: December 19th 2014
For 1 brioche, you will need:
- 1
3 1⁄3 cups flour - 2
1 ½ tablespoon yeast - 3
1⁄3 cup leaven - 4
2 tablespoons milk - 5
4 eggs - 6
1 cup + 2 tablespoons butter - 7
½ cup caster sugar - 8
1 tablespoon vanilla sugar - 9
1 tablespoon fine (or table) salt - 10
2 tablespoons beaten egg
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.
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 ½ cup caster sugar, 1 tablespoon vanilla sugar, 1 tablespoon fine (or table) salt and 2 tablespoons milk.
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 1 cup + 2 tablespoons 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.
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 % |
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
Like these other recipes: Almond tuiles, Grated potato cakes, Chestnut and hazelnut biscuits, Fillet of salmon meunière, Buckwheat almond biscuits, ... See them all 204
Butter
Like these other recipes: Rolled chestnut and apple brioche, Baked apples from St Aubin le Vertueux, Beurre d'escargot, Winemaker's toast, Cashew-nut and Parmesan biscuits, ... See them all 477
Caster sugar
Like these other recipes: Sicilian Epiphany Pie, Brioche dough, Stewed plums, Panna cotta, Caramelized pear custard tart, ... See them all 361
Leaven
You can get more informations, or check-out other recipes which use it, for example: New leavened bread, Special small breads, Yeast-based flaky dough (for croissants), Seeded loaf, Bacon rolls, ... See them all 21
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