Recipe: Homemade Brioche

Name: Brioche maison
Prep time: 20 min
Cook time: 40 min
Total time: 240 min
Ingredients: 85 ml de lait tiède ( vous pouvez passez quelques secondes le lait aux micro-ondes pour qu'il devienne tiède)Pour une belle Brioche maison :20 g de levure fraîche ou un sachet de levure de boulanger déshydratée1 oeuf360 g de farine2- Pour la pâte à briocheL'éponge100 g de sucre (Si vous aimez sucré, vous pouvez aller jusqu'à 120 g)Arôme vanille1/2 cuiller à café de sel4 oeufs200 g de farine (approximativement)170 g de beurre mou ( vous pouvez le faire ramollir en le mettant, dans son emballage, sur le grill du four lorsque vous faites monter le pâton )

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Desserts

Prep 20 min

Cook 40 min

Rest 3h

Total 4h

For the "sponge" (because the starter resembles a sponge when the flour cracks in the oven)

Recette Homemade Brioche - Chef Patrick Asfaux

Ingredients

85 ml of lukewarm milk (you can heat the milk in the microwave for a few seconds to make it lukewarm)

For a beautiful homemade Brioche:

20 g of fresh yeast or one packet of dehydrated baker's yeast
1 egg
360 g of flour
2- For the brioche dough
The sponge
100 g of sugar (If you like it sweet, you can go up to 120 g)
Vanilla extract
1/2 teaspoon of salt
4 eggs
200 g of flour (approximately)
170 g of soft butter (you can soften it by placing it, in its packaging, on the oven rack when you let the dough rise)

Step-by-step directions

1- For the sponge

2- In a bowl, pour the lukewarm milk, yeast and egg.

3- Mix. Put this preparation in your food processor with half of the flour. Knead for 3/4 minute until the flour is well incorporated.

4- You have just formed the DOUGH.

5- Add the remaining flour on top of the dough in a light rain and don't touch anything for 30 to 40 minutes.
If you have a low temperature oven (50 degrees), you can let the dough rise in the oven with the door slightly open.
After 30 to 40 minutes, the dough should have risen and the flour is cracked: the sponge is ready

2 - The brioche dough

6- Mix the sugar, salt, beaten eggs and 180g of flour with the sponge for 20 minutes with your food processor.

7- If the dough sticks to the edge of the bowl, gradually add the remaining 20g of flour.

8- The soft butter should be cut and incorporated in small dice and several times.

9- Wait until the butter is incorporated before putting it back in the food processor.

10- Flavor the dough.

11- Butter or oil a large bowl and put your dough in it.
REST:

12- Let rise at room temperature for 2 to 2.5 hours in the covered bowl away from drafts:

13- The dough must double in volume, not more. If you're in a hurry, you can activate the dough by putting it in the oven with the door slightly open at 50 degrees. OR

14- Let rise overnight in the least cold part of your refrigerator (slow rise) or in a cellar.
The next morning, shape your brioche on the work surface.
Let rise covered for about 1 hour at room temperature.
In a small bowl, mix an egg yolk + one spoon