Brioche

Name: Brioche
Ingredients: 550 g flour; 80 g sugar; 15 g salt; 15 g fresh yeast; 60 ml lukewarm milk; 6 eggs; 350 g soft butter; 60 g chocolate squares; 2 eggs; 2 tablespoons sweetened whipping cream

Dessert - Brioche by Betina I. - Recipia

Brioche with seven little tops is baked from a dough rich in butter and eggs. The crumb stays soft and slightly elastic, with a golden top, and the dough rises twice to build volume before baking. I make sure the butter is soft and pliable, not melted, so it works into the dough gradually. Preparation: 40 minutes. Cooking: 30 minutes. Resting: 90 minutes. Total time: 160 minutes. Servings: 7. Approximately 790 kcal and 16 g protein per serving.

Ingredients

550 g flour
80 g sugar
15 g salt
15 g fresh yeast
60 ml lukewarm milk
6 eggs
350 g soft butter
60 g chocolate squares
2 eggs
2 tablespoons sweetened whipping cream

Preparation

1. Sift the flour into a bowl and mix it with the sugar and salt. Dissolve the yeast in the lukewarm milk and pour it over the flour. 2. Add the 6 eggs one at a time, kneading after each addition. Add the soft butter, cut into small pieces, and knead for 30 minutes, until the dough is glossy and elastic. 3. Cover the bowl and leave the dough to rise for 1 hour, until it has visibly grown. 4. Divide the dough into 7 large balls and 7 small balls. If you want a filling, put the chocolate squares in 3 of the large balls and seal the dough over them. Arrange them in a baking tray lined with parchment paper, then place one small ball on top of each large ball. 5. Cover the tray and leave the brioches to rise for another 30 minutes. In the meantime, heat the oven to 180°C. 6. Beat the 2 eggs for brushing with the sweetened whipping cream and brush the brioches. Bake them for 30 minutes, until golden on top. Leave them to cool.

Notes

Keep in a closed container at room temperature for up to 3 days; after the first day, the crumb gets a little drier. The butter should be soft and pliable, not melted, or the dough gets greasy and is hard to knead. In a cool room, the dough may take longer to rise than the time given in the steps, so I keep an eye on its volume too. I put chocolate squares in three of them, and they were gone right away. Texture-wise, it’s closer to sweet bread than to an ordinary muffin. It can be dusted with sugar or served sliced, with a scoop of ice cream; the dough contains gluten, dairy and eggs.