Brioche
A brioche is a soft, light, airy and slightly sweet type of bread originally from France.
Recipe by Jacques van Bragt, Jacques van Bragt pâtisserie, Geldrop, the Netherlands.
Recipe makes 1950 grams.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Gluten
- Egg
- Vegetarian
Ingredients
- 1000 g all-purpose flour
- 200 g whole egg
- 50 g sugar
- 10 g salt
- 300 g milk
- 60 g fresh yeast
- 350 g soft butter
Preparation method
- Heat the milk. Dissolve the sugar and the yeast into the warm milk.
- Sieve the flour and the salt into a mixing bowl.
- Add the egg and the milk into which the sugar and the yeast were dissolved and mix well.
- Lastly, add the soft butter.
- Mix into a smooth dough.
- Cover with plastic foil and set in the refrigerator for 2 hours to slowly rise.
- Knead the dough and set in the refrigerator to rest.
- Portion the dough as desired and roll into neat balls.
- Transfer to suitable moulds and set aside to rise.
- Bake at 180°C, the time depends on the size of the brioches.
Serving suggestions
- Serve with butter and sea salt with soups or starters.
- As a basic ingredient for a component with bread, e.g. French toast or toasted truffle sandwiches.
- Delicious in an amuse bouche with quail egg, duck liver, and truffle.