pic by @marionbotella
There are a number of different brioche recipes but there are procedures that are common to them all ; these will enable you to achieve the best possible results.
A few golden rules to enable you to make top-class brioches :
Yeast’s action is optimal at 30-35 degrees, so if you use dry yeast, try to dissolve it in a minimum of warm milk or water.
Brioche doughs usually require 2 rising stages!
The yeasts can thus act, that will produce different “bread, brioche smells”
– 250 g strong or plain flour
– 3 eggs
– 10g fresh yeast or 4g dried yeast
– 30g sugar
-165 g soft butter
-1 tsp salt
- Kneading: Mix all the ingredients taking great care to ensure yeast & salt are on opposite sides. Whisk for about 5 minutes at half-speed in your food mixer using the hook attachment. 5 minutes is a minimum to develop enough gluten in the dough.
- The first rising: Cover the dough and let it rise in a warm spot (radiator/fireplace) until the dough has doubled in size. Depending on how warm the room is, this will take between 40min and 1 hour 30 min.
The yeasts multiply and release carbon dioxide, this explains why it doubles size.
- Removing the carbon dioxide: Punch the dough repeatedly to get rid of the carbon dioxide produced by the yeast.
The carbon dioxide is quite acidic, this is why we need to get rid of it.
Divide the dough into 3 and create 3 strands. Create your plait, bring back the 2 ends under the brioche.
From then you have 2 choices: savoury or sweet brioche.
Personnally I like to put some chunks of cheddar in my strands and create de cheesy brioche, perfect with a soup!
You also have the more classic one, with pearl sugar on top.
- The second rising stage: let the dough rise in a warm spot for between 40 min and 1 hour 30 min.
The yeast will continue to multiply, this stage is capital for the final look of the brioche, do not touch it, glaze gently with a whisked egg.
- Baking stage: Just before baking, glaze a second time to give a shiny effect, Place in a hot oven at 180 degrees for 30 min.