Brioche

Name: Brioche
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 1 BRIOCHE
Cuisine: Francouzská kuchyně
Ingredients: 350 g all-purpose flour and flour for dusting the dough; 180 g softened butter; 25 g granulated sugar; 15 g fresh yeast; 60 ml lukewarm milk for the dough and 1 tablespoon milk for brushing; 3 eggs for the dough and 1 egg yolk for brushing; 4 g salt; vegetable oil for greasing the bowl and mold; plastic wrap

1 BRIOCHE

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

350 g all-purpose flour and flour for dusting the dough
180 g softened butter
25 g granulated sugar
15 g fresh yeast
60 ml lukewarm milk for the dough and 1 tablespoon milk for brushing
3 eggs for the dough and 1 egg yolk for brushing
4 g salt
vegetable oil for greasing the bowl and mold

YOU WILL ALSO NEED

plastic wrap

INSTRUCTIONS

1
In a stand mixer, mix the flour and salt.
2
Cream the softened butter with sugar until the sugar dissolves. Mix the yeast with milk.
3
Make a well in the mixed flour, add the dissolved yeast and eggs. Mix for 5 minutes at medium speed.
4
Gradually add the creamed butter and sugar to the dough in portions. Add the next portion of butter only after the previous one has been thoroughly incorporated. Over the next 4 minutes, knead into a smooth, soft dough. Cover it with a clean cloth and let it rise in a warm place for 2 hours, until it doubles in volume.
5
Dust the work surface with flour and turn out the risen dough onto it. Shape it into a ball with your hands.
6
Grease a bowl with oil and place the dough ball into it. Cover with plastic wrap and let it rise in the refrigerator for 10 hours or overnight.
7
Dust the work surface with flour and turn out the risen dough onto it. Shape it into a ball with your hands. Grease the mold with oil and place the dough into it. Brush it with beaten egg yolk and milk and let it rise for about 2 hours in a warm place or until the dough reaches the edge of the mold.
8
Preheat the oven to 230 °C.
9
Brush the dough with the remaining egg yolk and milk, place it in the preheated oven and bake for 10 minutes. Then reduce the temperature to 190 °C and bake for another 20 minutes until golden brown.
10
Turn out the baked brioche from the mold and let it cool on a wire rack.

Tip

For baking, you will need a loaf pan, ideally measuring 25 × 10 × 7 cm (L × W × H). In step 7, the dough may rise slower than indicated in this recipe. It always depends on the freshness of the yeast, the type of flour, and the ambient temperature. In any case, wait until the dough has risen properly.

Roman Vaněk

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef