I always thought it would be long and difficult to make brioche… I was so wrong! There is nothing easier!
Making my own brioche was on my “lockdown cooking list”.
What I like the most about cooking is the “adjustment process”.
Adjustment process what? Combining recipes, adjusting quantities, ingredients… Tasting, adjusting, tasting, adjusting… (for all the tasting, my hubby, aka the “trainee”, helps me a lot…) until I obtain the perfect dough which satisfies me and my expectation.
A cup of tea and a fluffy brioche topped with pearl sugar or chocolate chips is just the perfect dreamy breakfast…
Umm, are you ready?
What do we need? All we need is love and:
For the bread dough
370 gr of flour
70 gr of sugar
250 ml of milk
½ teaspoon of salt (3 gr)
15 gr of baker’s fresh yeast
50 ml of sunflower oil
1 vanilla pod or ½ teaspoon of vanilla extract (optional, but it gives a great vanilla flavor to your dough)
For the topping
Pearl sugar or chocolate chips (optional)
1 egg yolk (the glazing can also be done with melted butter, but egg yolk is my favorite)
Let’s make the brioche!
In a bowl, crumble the baker’s fresh yeast and add milk (the milk needs to be at room temperature).
Scrape the inside of the vanilla pod or add ½ teaspoon of vanilla extract to the milk mixture (optional)
In a separate bowl, add the flour, salt, sugar, then make a well in the middle and pour in the milk mixture and sunflower oil.
With the help of a spatula, mix it all until forming a homogeneous dough.
+ TIPS: Do not eat all the raw dough! I know it is good but please…
Cover the bowl with a cotton tea towel and let it rise for at least an hour and a half.
Preheat the oven to 180°C.
Place the dough on your kitchen top and push the air out of the dough with the palm of your hand.
+ TIPS: Flour your kitchen top
Divide the dough in to 3 equal parts and braid the brioche.
+ TIPS: With this quantity, you can size the brioche to your preference. I like to have either 3 medium braided brioches or 1 big one. You could also shape it into small individual buns.
Place the brioche on a baking tray with parchment paper and brush with an egg yolk.
+ TIPS: For a crunchy touch, top with pearl sugar, or for a yummy touch, top with some chocolate chips.
Bake for 13 to 15 mins.
Last thing to do: BE PROUD OF YOURSELF!
Et bon appétit!