Brioche. To make brioche in a stand mixer, combine the water, yeast, flour, sugar, and eggs in a mixing bowl. Chef Joël Robuchon described it as "light and. Using a spatula, mix until well combined, then cover with plastic wrap and let sit.

Brioche Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven). Brioche (pronounced brie-osh) is a rich yeast dough made with eggs and butter. You might not know it, but you need brioche in your life. You can have Brioche using 12 ingredients and 13 steps. Here is how you cook that.

Ingredients of Brioche

Prepare of for the sponge.
You need 1/3 cup of warm milk.
You need 2.25 tsp of active dry yeast.
It's 1 of large egg at room temperature.
Prepare 2 cups of all purpose flour.
You need of for the dough.
It's 1/3 cup of sugar.
You need 1 tsp of salt.
It's 4 of large eggs.
It's 1.5 cups of all purpose flour.
You need 3/4 cups of butter.
Prepare of Butter for greasing.

With this one recipe, you have the power to make not only one gorgeous loaf of bread, but also dinner rolls, hamburger buns, hoagie rolls, cinnamon rolls, monkey bread, and a host of other homemade treats. Brioche uses ingredients similar to those found in regular bread, like yeast, flour, butter, and eggs. But unlike your average sandwich bread, you need lots of eggs and butter to make brioche. Brioche is generally known as a Viennoiserie, which just means it is a baked good made from a leavened yeast dough, like a croissant.

Brioche step by step

SPONGE: place the milk,yeast,egg and 1 cup flour in a large bowl, mix with a spatula, it will be sticky..
Sprinkle the remaining cup of flour on top, covering the sponge completely and let it rest in a warm place for 30 minutes..
After 30 minutes, check that there are cracks in the flour, meaning the yeast is alive and active..
Add the sugar, salt, eggs and 1 cup of flour to the sponge. Begin kneading slowly adding the remaining flour..
Knead the dough for about 10 minutes, if the dough feels too loose add a little more flour to make it firm. Keep kneading for some 5 to 10 more minutes..
Add the butter in pats until all is used,knead for a further 10 minutes. It will be sticky..
Cover with a plastic wrap and let it rise at room temperature 2 hours, until double in size..
Use a spatula to gently turn it upside and back to its original volume. We are redistributing the yeast,don't bash down too much..
Cover the bowl again and let it rise in the refrigerator for at least 8 hours..
Divide the dough into 3, each piece into 6, gently roll into ball..
Arrange the balls into a pan. I used 1 pan. Cover with plastic wrap and let rise for 2 hours..
Pre heat oven to 180°c and bake for about 30 minutes. If it's browning too quickly cover with aluminium foil..
You can brush with milk or eggs to give it gloss and shine..

Brioche needs to proof twice, meaning it must rest to allow the yeast. This is my basic brioche recipe, soft, light, and intensely buttery. Brioche is a French yeast bun or bread. This is the best Brioche recipe with soft, eggy, buttery, flaky rolls and crispy crumbs that you can't stop eating! Here is a delicious eggy breakfast bread, perfect for accompanying sorbetto on a hot summer morning.