Certainly! Here’s a classic recipe for French brioche. This rich, buttery bread is perfect for breakfast, brunch, or as a sweet treat any time of day.
Classic French Brioche Recipe
Ingredients:
1/2 cup (120 ml) whole milk, lukewarm
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup (50 g) granulated sugar
4 large eggs, at room temperature
4 cups (500 g) allpurpose flour
1 teaspoon salt
1 cup (2 sticks or 225 g) unsalted butter, softened and cut into pieces
1 egg, for egg wash (optional)
Instructions:
1. Proof the Yeast:
In a small bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 510 minutes until it becomes frothy.
2. Mix the Dough:
In a large mixing bowl (or the bowl of a stand mixer), whisk together the sugar, eggs, and salt. Add the frothy yeast mixture.
Gradually add the flour, mixing until a sticky dough forms.
3. Incorporate Butter:
Once the dough has come together, add the softened butter piece by piece, kneading well after each addition. If using a stand mixer, attach the dough hook and mix on medium speed until the dough is smooth and elastic. This may take about 1015 minutes.
The dough will be soft and slightly sticky.
4. First Rising:
Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place until it has doubled in size (about 12 hours).
5. Shape the Brioche:
After the dough has risen, punch it down to release the air. You can then choose to shape the brioche as desired – either into a traditional round loaf or individual rolls.
If using a loaf pan, divide the dough into three equal pieces, roll each one into a ball, and place them in a greased loaf pan. For individual rolls, divide the dough into equal pieces and shape each piece into a ball.
6. Second Rising:
Cover the shaped dough and let it rise again until doubled in size, about 3060 minutes.
7. Preheat Oven:
Preheat your oven to 375°F (190°C).
8. Egg Wash (Optional):
If you want a beautiful golden crust, whisk the remaining egg and brush it over the top of the brioche just before baking.
9. Bake:
Bake the brioche in the preheated oven for about 2530 minutes for a loaf, or 1520 minutes for individual rolls, or until golden brown and a toothpick inserted into the center comes out clean.
10. Cool:
Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips:
Storage: Brioche is best enjoyed fresh but can be wrapped in plastic wrap and stored at room temperature for a couple of days or frozen for longer storage.
Variations: You can add various ingredients such as chocolate chips, dried fruit, or nuts to the dough for different flavors.
Enjoy your homemade classic French brioche! It’s a delightful treat that pairs wonderfully with butter, jam, or even on its own. Bon appétit!