Brioche Classic
by Editorial Staff
Today I want to offer you the classic and most popular recipe for French brioche, which is baked in the form of small buns. These rolls are perfect for tea, coffee or for a snack.
Cook: 12 hour
Servings: 12
Ingredients
- Flour – 350 Grams
- Water – 30 Milliliters (cold)
- Eggs – 3 Pieces
- Salt – 1/2 Teaspoon
- Sugar – 50 Grams
- Dry yeast – 1
- Butter – 150 Grams
Directions
- Prepare all the ingredients you need.
- First, prepare the brioche dough. Sift the required amount of flour into a bowl, add the rest of the bulk ingredients: salt, sugar, yeast. Mix everything.
- In a separate bowl, combine 3 cold eggs and some water. Whisk the mixture until smooth.
- Pour the egg mass into the dry ingredients. Put the butter in a tight bag and beat with a rolling pin so that it softens slightly (this is the classic recipe), but I just grated the butter.
- First, knead the dough without butter, and then slowly stir in the butter. Knead the dough with butter for about 5-7 minutes.
- Cover the finished dough with cling film or a bag and leave at room temperature for 1 hour.
- Then knead the dough again, put it back in the bag and refrigerate for 8 hours.
- Remove the finished dough from the refrigerator, put it on a work surface sprinkled with flour.
- Divide the dough into 12 pieces.
- From the resulting balls, form something like a pins, then make a hole in the wide part and stretch the narrow part through it. You will get a cute and unusual bun.
-
Place the prepared buns in a suitable sized muffin tins and leave at room temperature for 1-1.5 hours to proof. The buns will grow a little more. Then send them to the oven, preheated to 200 degrees, for 15-20 minutes. If you wish, you can first grease them with yolk, but I have them already beautifully browned.
- The brioches are ready, remove from the oven, refrigerate and remove from the mold.
- You can sprinkle with icing sugar before serving.
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