Brioche is no ordinary bread-it’s rich, buttery, soft, and has a slightly sweet flavor with a perfect golden crust.Honestly, once you make this at home, you’ll never want store-bought again. And in this video, I’ll explain every detail along the way, sharing perfect tips and tricks so you can make amazing brioche at home with confidence.
ingredients:-
Flour: 375 grams (50gm+325 gm) 3.125 cups approx, 13.23 ounces
Sugar: 75 grams(25gm+50gm) 0.375 approx, 2.65 ounces
Instant dry Yeast: 5 grams, 1½ teaspoons, 0.18 ounces
Milk: 100 ml, 0.42 cups (just under half a cup),3.38 ounces
Salt: ½ teaspoon, 0.1 ounces
Eggs: 3 medium-sized eggs, almost 150 gram.( extra 1 pcs for egg wash)
Butter: 120 grams, ½ cup, 4.23 ounces
method:-
Step 1: Prepare the Yeast Mixture
First, grab a bowl and add 100 ml of milk, 25 grams of sugar, 5 grams of instant yeast, and about four tablespoons of bread flour. Mix it really well until it’s smooth. Cover it and let it sit for 30 minutes. If you have time, you can also refrigerate this mixture overnight. This gives the yeast even more time to develop flavor, resulting in an even tastier brioche.
Step 2: Mix the Dry Ingredients
While our yeast mixture is resting, let’s mix the dry ingredients directly in the stand mixer bowl. Add the rest of the bread flour, 50 grams of sugar, and half a teaspoon of salt. Give it a quick mix with a spatula or the stand mixer on low speed. This ensures that the sugar and salt are evenly distributed and ready for the next step.
Step 3: Prep the Eggs
Next, crack three medium-sized eggs into a small bowl and whisk them gently. This makes it easier to mix into the dough later. Simple but effective! In brioche recipe, eggs are essential because, they enrich the dough, moisture, and a soft, pillowy texture. They also give the bread its beautiful golden color and rich flavor.
Step 4: Check the Yeast Mixture
Almost 30 minutes have passed; let’s check on our yeast mixture. Look at this! It’s bubbly, active, and absolutely perfect-ready to work its magic in our dough. A well-prepared yeast mixture is key to fluffy and flavorful brioche.
Step 5: Knead the Dough
Alright, it’s time to bring everything together. Attach the bowl to your stand mixer, and add the yeast mixture to your dry ingredients, and Start kneading on low speed while gradually adding the whisked eggs and Knead for about 7 to 8 minutes. If you’re kneading by hand, make sure your surface is clean and floured lightly. It’ll take more patience, but the result is worth it.
Step 6: Add the Butter
Here comes the magic-the butter! Gradually add 120 grams of soft butter, one piece at a time, while the mixer is running. Once all the butter is incorporated increase the speed to medium and knead for another 10- 15 minutes. The dough should be smooth, elastic, and slightly shiny. Depending on your mixer and environment, the whole kneading process can take 20 to 30 minutes.
Step 7: First Rise
Now transfer your dough into a lightly greased bowl, cover it with plastic wrap or a damp towel, and let it rest in a warm spot for about an hour. It should double in size. If your kitchen is cold, pop it in the oven with just the light on.
Step 8: Shape the Dough
Once the dough has risen beautifully, punch it down to release any air bubbles. Divide it into six equal portions and roll each one into a smooth ball. Cover the pan and let it proof again for about 45 to 1 hour.
Step 9: Bake
Preheat your oven to 170°C (340°F). Then, bake for about 30-35 minutes, or until your kitchen smells like buttery heaven.
best tips:
1-If your dough looks too soft, don’t worry. Brioche dough is naturally soft and sticky because of the butter and eggs. If it feels too sticky to handle, lightly dust your hands with flour, but avoid adding too much as it can affect the texture of the final bread. The dough will firm up as it proofs and bakes.
2-Use softened butter for the best results. The consistency of the butter is important so it incorporates quickly into the dough. On a cold day, place the butter somewhere warm to soften properly.
3-Proofing might take up to 2 hours in a cooler room. To speed it up, place the dough in the oven with the light on or in the warmest spot in your home.
4-Avoid over-proofing the dough during any rise. Over-proofed dough can develop an unpleasant beer-like taste. Proof just until the dough doubles in size and always go by appearance, not just time.
5-If your dough looks too oily during kneading, it’s likely due to high humidity or warm conditions. Pause kneading for a few minutes to allow the dough to cool slightly, then continue.
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