Brioches
Soft, buttery, and irresistibly fluffy, these homemade brioches bring a touch of French bakery magic to your kitchen. Crafted with a rich blend of all-purpose flour, eggs, softened butter, and a hint of sugar, this classic recipe results in golden-brown buns that are both tender and slightly sweet. The dough, enriched with lukewarm milk and yeast, requires patience during its double rise, but the payoff is an airy, pillowy texture that melts in your mouth. Each brioche is lovingly brushed with an egg wash before baking, creating a glossy, caramelized crust. Perfect for breakfast, brunch, or as a base for sweet or savory toppings, these brioches are versatile and elegant. Whether served warm with a smear of jam or transformed into luxurious sandwiches, they’re sure to be a star at your table.
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Ingredients
- 500 g All-purpose flour
- 50 g Sugar
- 10 g Salt
- 10 g Dry yeast
- 120 ml Whole milk, lukewarm
- 4 pieces Large eggs
- 250 g Unsalted butter, softened
- 1 serving Egg wash (1 egg beaten with 1 tbsp of milk)
Directions
Step 1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, and salt.
Step 2
Dissolve the dry yeast in the lukewarm milk and let it sit for about 5 minutes until foamy. Add the yeast mixture to the dry ingredients.
Step 3
Lightly beat the eggs and pour them into the bowl. Mix on low speed with the dough hook attachment (or by hand using a wooden spoon) until combined.
Step 4
Increase the speed to medium and continue kneading for 5-7 minutes. The dough should start to pull away from the sides of the bowl into a smooth ball.
Step 5
With the mixer running, gradually add the softened butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next.
Step 6
Continue kneading the dough for 10-15 minutes until it becomes smooth, glossy, and elastic. It will be soft and slightly sticky—this is normal.
Step 7
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature until doubled in size, about 1.5 to 2 hours.
Step 8
Once risen, punch down the dough to release the air, then transfer it to a lightly floured surface. Divide the dough into 10 equal portions (or more for smaller brioches).
Step 9
Roll each piece into a smooth ball and place them in greased brioche molds or on a parchment-lined baking sheet. Cover lightly with plastic wrap and let them rise again until doubled in size, about 1-1.5 hours.
Step 10
While the dough is proofing, preheat your oven to 190°C (375°F).
Step 11
Once the dough has risen, gently brush each brioche with the egg wash to give them a golden, shiny finish.
Step 12
Bake in the preheated oven for 20-25 minutes or until the brioches are golden brown and sound hollow when tapped on the bottom.
Step 13
Remove from the oven and let them cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | 1200.8 grams (1200.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4292 |
| Total Fat 238.80g | 306% |
| Saturated Fat 139.60g | 698% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1497mg | 499% |
| Sodium 4384mg | 191% |
| Total Carbohydrate 446.80g | 162% |
| Dietary Fiber 15.60g | 56% |
| Total Sugars 58.20g | |
| Protein 92.20g | 184% |
| Vitamin D 263IU | 1315% |
| Calcium 406mg | 31% |
| Iron 29mg | 159% |
| Potassium 1301mg | 28% |
Source of Calories