My baking experiment #58 – brioche

From wiki: Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is light and slightly puffy, more or less fine, according to the proportion of butter and eggs. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

I have a weakness for bread, especially the soft fluffy kind. I like to make my own dough; however, i don’t have a stand mixer with dough hook so it’s kinda difficult. I found this recipe for no-knead brioche and decided to try it out:

  • 2 cups all purpose flour
  • 7 Tbsp butter, melted
  • ⅓ cup milk, room temperature
  • 2 eggs
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp instant yeast
  1. In a large mixing bowl, add flour, yeast and salt and stir together.
  2. Combine eggs, sugar, milk, and butter and whisk together well.
  3. Add wet ingredients to dry and mix 30 seconds until dough looks smooth and no lumps. Cover bowl and let dough rest for two hours at room temperature.
  4. After 2 hours, use spatula to knock air out of dough. This strengthens the gluten in the flour. Cover again and place in refrigerator for a minimum 12 hours, preferable overnight. It can stay in the fridge for up to 48 hours.
  5. When ready to bake, take dough out of fridge. Let sit and come to room temperature as this helps proof faster.
  6. To shape dough, you can choose any shape but I like to braid it and bake it in a loaf tin.
  7. Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
  8. Carefully brush the soft brioche with some egg wash before putting it in the oven.
  9. Bake at 375ºF for 25-30 minutes until golden brown.
  10. The brioche keeps very well for a few days in container or bag.

The brioche came out perfectly! This freshly baked bread made my tiny kitchen smell like a bakery. And it tastes amazing: soft & tender with a crisp flaky crust. I can’t get enough of it! This is my best bread-baking attempt to date. My husband used it to make a salami sandwich and he loved it. I’m proud of myself 😉

loaf of brioche
loaf of brioche
soft & tender
soft & tender
crisp flaky crust
crisp flaky crust

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s