Brioche
A delicious and authentic French brioche recipe with step-by-step photos.
Ingredients
Instructions
Want to see how it turns out?
We've hidden the final 2 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Eatlittlebird →Chef's Notes
Kitchen Notes
CAKE PAN SIZEI use a brioche pan which is 22.5 cm /9 inches wide.
DIFFERENT TYPES OF FLOUR* I recommend using bread flour when making brioche or other types of enriched dough. Bread flour contains more protein than plain flour (all-purpose flour), so look for flour which has 11-13% protein content.* For Swiss readers, I use Zopfmehl (or farine pour tresse) when making bread and brioche.
DIFFERENT TYPES OF YEAST * Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast. * With instant yeast, you can add it directly to the flour mixture without having to activate it first. * With dried yeast, you will need to activate it first (usually in some warm liquid).
PROOFING THE DOUGHDough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:* In the oven with the oven light switched on (works only for some ovens).* In the oven with a tray of boiling water on the bottom shelf.* In the oven at a low temperature of about 25-30°C (77-86°F).
ELECTRIC STAND MIXERGiven the high butter content, it is easiest to make this brioche using an electric stand mixer or a food processor fitted with a dough hook. However, you can, of course, make the dough by hand if you don’t mind a bit of an upper-body workout.
OVEN TEMPERATURES All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Excellent recipe and very clear instructions.
You always make baking bread look so easy! Love all of your recipe and instructions. My brioche turned out perfectly - a bit lop-sided but still perfect!
I have tried several brioche recipes, all which produced quite a dense loaf. But I really wanted to perfect this recipe and so I gave your recipe a try. Your photos are so helpful! And my brioche came out so light, buttery and fluffy - the stuff of my dreams! I can't wait to try more of your recipes :-)
Your website is my go-to for bread recipes! I made your brioche the other day and it came out perfectly. I am definitely making this again soon. So yum!
I love your blog and all of your recipes! The brioche had just the most amazing texture and it was so buttery and delicious. Thank you so much!
Great brioche recipe. Fantastic taste and texture.
Beautiful brioche recipe. The texture was absolutely amazing. I can see you put a lot of effort into your recipes and your website.
This is a fantastic brioche recipe. The texture was buttery and soft. I will make this again!
Wonderful brioche with soft, flakey interior. Thank you for the step by step instructions too!
Excellent recipe! I've made brioche before but I appreciated your step by step instructions. The texture of this brioche was amazing - definitely need a stand mixer for this recipe. Will make again!
This brioche was amazing. The taste was better than anything I have bought before. Just yum!
I am not a bread baker but I thought I would give your recipe a try since you have so many helpful step by step photos. Can I say that this brioche recipe is foolproof? I mean, if I can make it (and I rarely bake), anyone can! I really enjoyed this recipe.
I have made this brioche several times and it is perfect each time. My family want me to make this every weekend now!
Great recipe!
Great recipe and instructions. My brioche turned out beautifully and the texture was soft and fluffy. Do you also have instructions for making this brioche shape but in a smaller size?
Did you make this recipe?
Leave a Comment