Classic French Brioche
Traditional French Afternoon Treat
A rich, buttery French brioche perfect for the traditional afternoon goûter - soft, slightly sweet and golden brown.
Equipment
Ingredients
Dough
all-purpose flour (sifted)
500 g
active dry yeast (dry)
10 g
granulated sugar (dry)
50 g
whole milk (room_temperature)
125 ml
large eggs (room_temperature)
3 pcs
unsalted butter (room_temperature, cubed)
125 g
fine salt (dry)
8 g
Instructions
Activate the yeast
Warm the milk slightly and dissolve the yeast with a pinch of sugar
Mix the dough
Combine flour, sugar, salt, and activated yeast mixture in a large bowl, then add eggs
Incorporate butter
Gradually add softened butter pieces while kneading until dough becomes smooth and elastic
First rise
Cover the bowl and let the dough rise until doubled in size
Shape the brioche
Punch down the dough and divide into 8 equal pieces, shape into balls
Second rise
Place shaped brioche on prepared baking sheet, cover and let rise again
Bake the brioche
Brush with egg wash and bake until golden brown
Original recipe
Storage
Store in airtight container. Can be frozen for up to 1 month. Reheat to refresh texture.
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