Introduction
Brioche, a French pastry of high esteem and indulgence, offers a delightful fusion of buttery richness and light, airy texture. This recipe brings the essence of classic baking into your kitchen with ease.
Tips for this Recipe
For optimal yeast activation, ensure water temperature is close to 110°F (43°C). Precise measurements and patience during the resting periods contribute significantly to achieving a perfect brioche texture.
Why You Will Love This Recipe
The simplicity of this Brioche recipe belies its sophistication. Its irresistible golden crust, pillowy interior and versatility in pairing make it an all-time favorite for both novices and seasoned bakers.
Ingredients
- 3 cups plus 2 tablespoons (14.1 ounces/400g) white bread flour, plus extra for dusting
- 1 1/2 teaspoons (0.18 ounce/5g) instant yeast
- 2 teaspoons (0.35 ounce/10g) fine salt
- 6 tablespoons warm milk
- 2 tablespoons (1 ounce/28g) superfine sugar
- 1 medium free-range egg
Advised Equipments
- Stand mixer with dough hook (e.g., KitchenAid Artisan 7-Quart)
- Prepared yeast packets (Active dry or Instant Yeast)
- Large mixing bowl (e.g., Pyrex 5-quart Glass Measuring Bowl Set)
- Baking stone or pizza steel (e.g., Emile Henry Pro Series 24-inch Stone)
- Dutch oven (e.g., Staub 6 Quart Cast Iron Dutch Oven)
- Digital scale (e.g., OXO BT Bronze Digital Kitchen Scale)
- Cooling rack (e.g., OXO Good Grips Stainless Steel 4-Inch Silicone Rack)
History of the Recipe
Brioche’s origins date back to medieval France, with its name derived from ‘brioché’, meaning small round loaf in Old French. Initially a luxury item reserved for the nobility, brioche eventually evolved into an everyday bread enjoyed by many.
Fun Facts About This Recipe
Baking with yeast has been a culinary tradition spanning centuries. Brioche’s unique blend of ingredients – including eggs and butter, which was historically prohibited for ordinary citizens – symbolizes the evolution of baking from privilege to widespread enjoyment.