French brioche. For the best flavor and texture, serve it slightly warm or at room temperature on the first day. Chef Joël Robuchon described it as "light and. Ingredients you need: Fresh yeast, or active dry yeast → I always recommend using fresh yeast if available in your supermarket, don't spin your head if it's not available and use dried yeast instead; Milk, can be substituted with plant-based milk, preferably soy or oat milk; Sugar, necessary for the yeast and a light sweet taste Brioche is a classic French pastry.

For those who love to cook or can't be in France, here's how to make French brioche at home. This Brioche recipe is one of those that I had the luck to learn from Le Cordon Bleu Paris in my French bread baking course last summer. The instructor was among the top-notch pastry chefs in Europe, so there's probably no need to "advertise" for this recipe any further. You can have French brioche using 11 ingredients and 20 steps. Here is how you cook it.

Ingredients of French brioche

You need 300 gr of bread flour.
You need 200 gr of all purpose flour.
It's 4 of eggs.
It's 60 gr of warm milk.
You need 60 gr of sugar.
It's 10 gr of salt.
Prepare 30 gr of fresh yeast or 14 gr dry yeast.
It's 300 gr of butter, cubed and cool.
You need of Eggwash:.
You need 1 of egg.
You need 30 ml of milk.

For example, brioche is one of the best breads for Bread Pudding and also for French Toast. Brioche French toast, pan-fried and then finished in the oven, is topped with browned butter and maple syrup in this decadent brunch dish. Brioche is best eaten on the day you make it, though leftovers make excellent French toast. Brioche bread is gorgeous with a hamburger topped with caramelized onions, bacon and truffle mayo — oh my!

French brioche instructions

Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast..
In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl..
Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it..
Let it knead for 5 minutes..
Slowly add the butter into the mixture while mixing. Bring the speed into medium level..
Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C..
Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature..
Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap..
Place the dough in refrigerator overnight at least 16 hours..
Dust your working tops..
Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish..
Shape the dough and place it on greased baking tray/baking tin..
Cover the baking tin/tray with oiled plastic wrap..
Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature..
Pre-heat oven 170°C for 30 minutes..
Make egg wash. Brush the surface of the proofed dough with egg wash..
Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown..
Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins..
Cool the brioche on cooling racks..
Serve it toasted or enjoy as it is..

Do the same with the other two pieces of brioche dough. 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). If you are new to making brioche, this recipe is a great start. This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast.