Brioches

The light and airy structure of rounded brioches pairs best with a warm beverage and a sweet spread. The word brioche comes from the Old French verb broyer, which means to knead.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

coating

  • 1 piece Egg, fresh

dough

  • 40 g Yeast, dry

  • 500 g Flour, Wheat, bread flour

  • 100 ml Oil, plant, sunflower

  • 50 g Sugar, white

  • 1 bag Powdered sugar

  • 2 piece Egg, fresh

  • 1 pinch Salt, table

  • 150 ml Milk, whole milk

Steps

  1. Crumble the yeast into a pot, add a little sugar, flour, and lukewarm water. Mix, cover, and store in a warm place for 10 minutes to let the yeast activate.

  2. Crack the eggs into a small bowl and beat them with a whisk. In a larger bowl, sift the flour and salt it around the edges. Make a well in the center and add oil, sugar, vanilla sugar, and the beaten eggs. Pour in the yeast mixture and mix everything with a whisk. Then knead the dough from the ingredients, gradually adding lukewarm milk while kneading. The dough should be smooth, elastic, and easily separate from your hands and the sides of the bowl. Shape the dough into a ball, place it in a bowl, cover, and let it rise for 20 minutes in a warm, draft-free place.

  3. Grease the molds for small cakes or muffin tins. On a floured work surface, quickly knead the risen dough and divide it into 12 pieces. Each piece is further divided into two parts; one larger and one smaller. Shape them into balls with your hands and place the smaller ball on top of the larger one. Gently press with your fingers to make the dough stick together. Place the brioches into the molds or muffin tins.

  4. Let the brioches rise for another 10 minutes. Preheat the oven to 200°C.

  5. Crack an egg for the glaze into a bowl and beat it with a whisk. Brush the risen brioches with the beaten egg and bake them in the preheated oven for about 20 minutes.

  6. Carefully remove the baked brioches from the tin, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 318.82 kcal
  • Fat: 2.56 g
    • Saturated Fat: 0.54 g
  • Carbohydrates: 58.48 g
    • Sugars: 7.82 g
  • Protein: 11.72 g
  • Fiber: 2.7 g

Advice

Brioches can also be shaped by rolling the pieces into a strand, cutting it into three parts, and braiding them into a circle. Brioches can be frozen; let them cool after baking, store them in plastic bags, and freeze. Thaw them by leaving them at room temperature for 2 hours. They can be kept in the freezer for up to 2 months. Instead of oil, you can also use melted butter.