Ingredients
- Light and fluffy brioche for a 30 cm loaf pan:
- 350 g (12.25 oz) T45 flour
- 12 g (0.4 oz) fresh yeast
- 15 cl (0.6 cup) milk
- 3 egg yolks
- 60 g (2.1 oz) soft butter
- 5 g (0.2 oz) salt
- 1 egg yolk for brushing
Recipe: Light and fluffy brioche
Prep
120 min
Cook
30 min
Total
2h30
Step-by-step directions
1 Dilute the yeast in lukewarm milk. Sift the flour and make a well.
2/ Place in the center the sugar, salt, egg yolks, milk. Mix well and incorporate the flour. Form a dough and knead for 5 minutes. Add the soft butter and knead until you obtain a smooth and homogeneous dough (approximately 10 minutes). Put the dough in a bowl, cover with plastic film and let rise for 1 hour near a heat source (20 to 25°C (75°F)).
2/ Butter and flour the pan or line with parchment paper. Then degas by pressing on the dough and divide into three equal parts. Shape three balls and place them in the pan. Cover with plastic film and let rise near a heat source until the dough doubles in volume.
3/ Preheat the oven to 180°C (355°F).
4/ Brush the brioche with egg yolk. Bake for 20 to 25 minutes with convection heat.
Chef Patrick's Comment
This recipe allows you to use a loaf pan which will then allow you to cut slices of your brioche and toast them!
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