French Brioche, Best in World
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 3 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 60 g suar
- 60 g butter
- 1 egg (s)
- 225 ml milk, lukewarm
- 1 pinch (s) salt
- 1 pack dry yeast
- 1 egg yolk
- 4 tablespoons crystal sugar
Print Recipe
Pin Recipe Instructions
- I always make the dough in the Kitchen Aid with a dough hook, because the secret of this brioche is the long kneading, I think that it works with any other food processor with a dough hook, it will be a bit tedious with a mixer and dough hook and I would Do not knead the dough by hand because it is very soft.
- Mix the flour, sugar and the dry yeast together, turn on the Kitchen Aid with the dough hook, level 2 - 3 is sufficient. Add the lukewarm milk and the egg, cut the butter into small pieces and also add, and don`t forget the salt. Let everything knead for 20 minutes, no less!
- Let the dough rise in a warm place for 1 hour, then knead again for 3 minutes.
- Put the dough in a brioche or loaf pan. You can also divide the dough into 3 parts and braid a small braid and then place it in the loaf pan. Let the dough rise in the mold for another hour, then brush with egg yolk and sprinkle with the granulated sugar. Bake for 35 - 40 minutes at 150 ° C top / bottom heat, middle rack.
- The brioche tastes best with butter and homemade jam.
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