French Brioche, Based on Original Baker`s Recipe
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 16 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg flour, type 405
- 250 grams sugar
- 6 large egg (s),
- 70 g yeast, fresh (corresponds to approx. 1 3/4 cubes 42 each)
- 325 g butter, (sweet cream butter)
- 250 ml milk
- 1 pinch (s) salt
- 2 pts vanilla sugar, real (this ingredient is only optional)
Print Recipe
Pin Recipe Instructions
- The day before in the evening:
- Melt butter at low temperature, stir in sugar so it can dissolve in the melted butter. Add milk and salt. When all the ingredients are lukewarm, add the crumbled yeast, eggs and flour. Knead the dough until it bubbles - with these quantities you can hardly do it without a food processor.
- Then fill the dough into 3 large bowls and cover them with a cloth and place them in a cool place (13-15 ° C, no refrigerator). Let the dough rise overnight - 8-12 hours.
- The following morning:
- Dust the work surface with a little flour, put the dough on it and knead well with your hands, then you have more feeling for its consistency. If necessary, add a little more flour. The dough should no longer stick to your fingers.
- Grease 3 large loaf tins, fill in the dough up to a maximum of halfway, and cover again for at least 3-4 hours in a warm place (e.g. near a heater) to rise.
- Preheat the oven to top and bottom heat to 180 ° C. Score the surface of the dough crosswise with a pair of scissors or a knife. Bake for about 45-50 minutes, remove from the mold and, if necessary, bake for another 5 minutes if the underside is still too light.
- Conclusion: a lot of work, but it`s worth the effort - you don`t get such a fluffy yeast cake every day!
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