Rich, buttery, sweet or savory brioche is a French bread and often served for the breakfast. A classic brioche has a fluted bottom and an upper protruding knob, and is made in a special flute-shaped brioche pan. The bread can also be baked like a regular loaf, or braided (same as we do the Challah) or made in muffin cups. Sweet brioche is filled with chocolate or candied fruit while cheese, vegetables or meat are very often found in the savory version.
  • 360 g All-purpose flour
  • 50 g Sugar
  • 6 g Instant dry yeast
  • 1/2 tsp Salt
  • 3 Eggs
  • 100 g Butter, unsalted
  • 1 tbsp Milk to brush
  • Chocolate

  1. In a large mixing bowl whisk together flour, sugar, salt and yeast. Make a well in the center of the mixture and add in the eggs. Mix in, then work together with a fork to make a soft dough.

  2. Turn out onto a lightly floured surface and knead until you have a shiny and smooth dough, about 10 minutes. Pound the butter with the side of a rolling pin until it's pliable. Add the butter to the dough and knead until it's fully incorporated. Cover with a plastic wrap, then a towel. Place the bowl in an oven (DO NOT HAVE THE OVEN TURNED ON ) with the oven light turned on and allow to rise for 1 hour.

  3. Lightly grease 10 muffin cups. Turn the dough out onto a lightly floured surface and press down the risen dough to release air. Divide the dough into 10 equal portions. Fill each with some chocolates and wrap up. Place them in prepared muffin cups.

  4. Cover them with a few layers of plastic wraps and refrigerate the dough overnight. The volume should be doubled and it crowned well over the top of the pan. Preheat the oven to 210C/410F. Brush the brioches tops with the milk and bake for 15 minutes in the middle of the preheated oven until golden brown.

1 Comment:

tasteofbeirut 7/11/09 02:45

MMM! A brioche, a cup of good tea and I am in heaven! this recipe is great because it does not call for a dozen egg yolks! 3 eggs is highly manageable and much lighter, I think!


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