When I first made this French sweet bread, I was surprised at how simple it is to prepare, even though it seems complicated at first glance. I enjoy making it especially when I need something fluffy, without filling, but with a rich buttery and egg flavor. The recipe takes some time, mainly due to the cold fermentation, but it is not demanding at all and turns out just as well every time.
Quick Info
Total Time: about 10-12 hours (including cold fermentation)
Preparation Time: 30-40 minutes active
Baking Time: 35 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe Type: sweet bread/muffin, suitable for breakfast or a simple dessert
Ingredients
300 g flour
10 g salt
40 g sugar
15 g fresh yeast
30 ml milk
4 eggs
150 g butter
orange or lemon zest (for flavor)
1 egg for brushing
Preparation Method
1. Mix the flour with the salt and sugar in a large bowl. If using a stand mixer with a hook, you can work directly in the mixer bowl.
2. In a small bowl, dissolve the yeast in slightly warmed milk (not hot).
3. Add the 4 eggs to the milk with yeast and gently whisk to combine.
4. Pour this liquid mixture over the flour in the bowl. Start mixing (by hand or with the mixer) until you get a cohesive dough.
5. Add the grated orange or lemon zest. You don’t need a lot for flavor, just enough to lightly sense the aroma.
6. When the dough has come together, add the soft butter (not melted, but at room temperature). Incorporate it gradually, continuing to knead. The dough will become shinier and more elastic as the butter is fully absorbed. It takes a little time until you no longer see traces of butter.
7. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place, away from drafts, until it doubles in volume. This can take one to two hours, depending on the room temperature.
8. After it has risen, move the dough to the refrigerator (covered with plastic wrap). Let it chill for a few hours or overnight. The cold dough is much easier to work with, and the flavors develop better.
9. When you’re ready to bake, take the dough out of the refrigerator. Divide it into 5 equal pieces, forming balls. You can gently roll them in your palms with short movements.
10. Place the balls next to each other in a non-stick loaf pan (like Teflon), leaving a little space between them.
11. Cover the pan with plastic wrap or a towel and let it rise again in a warm place until they grow and nearly double in volume.
12. Beat an egg with a little salt and brush the surface of the bread with a pastry brush to achieve a glossy crust in the oven.
13. Place the pan in a preheated oven at 180°C and bake for 35 minutes. It’s ready when it’s golden brown on top.
14. Remove the bread onto a cooling rack and let it cool completely before slicing.
Why I Make This Recipe Often
It keeps well for a few days and is versatile. You can slice it for breakfast, with tea or milk, or use it for sweet sandwiches. I love that it doesn’t require complicated techniques and always turns out fluffy, even without any additions in the dough. It doesn’t dry out quickly, especially if stored in wrap.
Tips and Variations
Tips
The dough is quite soft before putting it in the refrigerator, but do not add extra flour.
For fermentation, you need a draft-free place (e.g., in the turned-off oven with the light on).
If you don’t have fresh yeast, you can try using dry yeast (measure according to the instructions on the packet).
Substitutions
You can use plant-based milk if you don’t use cow’s milk, but the texture will be slightly different.
Instead of orange or lemon zest, you can omit the flavor, but the result will be more neutral.
Variations
If you want, you can sprinkle seeds on top after brushing with egg, but traditionally it doesn’t have any.
You can incorporate raisins or chocolate chips, although the original recipe is simple.
Serving Ideas
It pairs well with jam or plain butter for breakfast.
It can be the base for French toast if you have some left over for a day or two.
You can serve it plain, in thick slices, alongside coffee or tea.
Frequently Asked Questions
1. Can I make it only with a hand mixer?
Serious kneading is needed, so a mixer with a dough hook is helpful. If kneading by hand, it will take longer, but it’s possible.
2. Do I always have to ferment in the refrigerator?
Cold fermentation helps with flavor and makes shaping easier. If you’re in a hurry, you can skip the refrigerator, but the dough will be harder to shape and may be stickier.
3. Can I use dry yeast?
Yes, you can use dry yeast in an equivalent amount (about 5-6 g). Mix it with the milk, not directly with the flour.
4. What happens if I leave it in the refrigerator longer?
It can stay in the cold for up to 24 hours. The flavor develops, and the texture remains good. Just remember to keep it covered so it doesn’t dry out on the surface.
5. What if I don’t have a Teflon pan?
You can use any loaf pan, just make sure it’s lined or well-greased to prevent sticking.
Nutritional Values (estimated)
For one slice out of 10 (approx. 60 g):
- Energy: 230-250 kcal
- Protein: 5 g
- Fat: 11-12 g
- Carbohydrates: 28-30 g
These are approximate values. The bread is calorie-dense, mainly due to the butter and eggs.
Storage and Reheating
It keeps best at room temperature, wrapped in plastic or in a bag. It stays soft for 2-3 days. If you want to reheat it, you can put a slice in the microwave for a few seconds or in the conventional oven for a few minutes, but don’t leave it too long to avoid drying out. I don’t recommend storing it in the refrigerator, other than for fermentation, as it hardens more quickly. It can be frozen, but the texture will not be the same after thawing.
Quick Info
Total Time: about 10-12 hours (including cold fermentation)
Preparation Time: 30-40 minutes active
Baking Time: 35 minutes
Servings: 8-10 slices
Difficulty: medium
Recipe Type: sweet bread/muffin, suitable for breakfast or a simple dessert
Ingredients
300 g flour
10 g salt
40 g sugar
15 g fresh yeast
30 ml milk
4 eggs
150 g butter
orange or lemon zest (for flavor)
1 egg for brushing
Preparation Method
1. Mix the flour with the salt and sugar in a large bowl. If using a stand mixer with a hook, you can work directly in the mixer bowl.
2. In a small bowl, dissolve the yeast in slightly warmed milk (not hot).
3. Add the 4 eggs to the milk with yeast and gently whisk to combine.
4. Pour this liquid mixture over the flour in the bowl. Start mixing (by hand or with the mixer) until you get a cohesive dough.
5. Add the grated orange or lemon zest. You don’t need a lot for flavor, just enough to lightly sense the aroma.
6. When the dough has come together, add the soft butter (not melted, but at room temperature). Incorporate it gradually, continuing to knead. The dough will become shinier and more elastic as the butter is fully absorbed. It takes a little time until you no longer see traces of butter.
7. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place, away from drafts, until it doubles in volume. This can take one to two hours, depending on the room temperature.
8. After it has risen, move the dough to the refrigerator (covered with plastic wrap). Let it chill for a few hours or overnight. The cold dough is much easier to work with, and the flavors develop better.
9. When you’re ready to bake, take the dough out of the refrigerator. Divide it into 5 equal pieces, forming balls. You can gently roll them in your palms with short movements.
10. Place the balls next to each other in a non-stick loaf pan (like Teflon), leaving a little space between them.
11. Cover the pan with plastic wrap or a towel and let it rise again in a warm place until they grow and nearly double in volume.
12. Beat an egg with a little salt and brush the surface of the bread with a pastry brush to achieve a glossy crust in the oven.
13. Place the pan in a preheated oven at 180°C and bake for 35 minutes. It’s ready when it’s golden brown on top.
14. Remove the bread onto a cooling rack and let it cool completely before slicing.
Why I Make This Recipe Often
It keeps well for a few days and is versatile. You can slice it for breakfast, with tea or milk, or use it for sweet sandwiches. I love that it doesn’t require complicated techniques and always turns out fluffy, even without any additions in the dough. It doesn’t dry out quickly, especially if stored in wrap.
Tips and Variations
Tips
The dough is quite soft before putting it in the refrigerator, but do not add extra flour.
For fermentation, you need a draft-free place (e.g., in the turned-off oven with the light on).
If you don’t have fresh yeast, you can try using dry yeast (measure according to the instructions on the packet).
Substitutions
You can use plant-based milk if you don’t use cow’s milk, but the texture will be slightly different.
Instead of orange or lemon zest, you can omit the flavor, but the result will be more neutral.
Variations
If you want, you can sprinkle seeds on top after brushing with egg, but traditionally it doesn’t have any.
You can incorporate raisins or chocolate chips, although the original recipe is simple.
Serving Ideas
It pairs well with jam or plain butter for breakfast.
It can be the base for French toast if you have some left over for a day or two.
You can serve it plain, in thick slices, alongside coffee or tea.
Frequently Asked Questions
1. Can I make it only with a hand mixer?
Serious kneading is needed, so a mixer with a dough hook is helpful. If kneading by hand, it will take longer, but it’s possible.
2. Do I always have to ferment in the refrigerator?
Cold fermentation helps with flavor and makes shaping easier. If you’re in a hurry, you can skip the refrigerator, but the dough will be harder to shape and may be stickier.
3. Can I use dry yeast?
Yes, you can use dry yeast in an equivalent amount (about 5-6 g). Mix it with the milk, not directly with the flour.
4. What happens if I leave it in the refrigerator longer?
It can stay in the cold for up to 24 hours. The flavor develops, and the texture remains good. Just remember to keep it covered so it doesn’t dry out on the surface.
5. What if I don’t have a Teflon pan?
You can use any loaf pan, just make sure it’s lined or well-greased to prevent sticking.
Nutritional Values (estimated)
For one slice out of 10 (approx. 60 g):
- Energy: 230-250 kcal
- Protein: 5 g
- Fat: 11-12 g
- Carbohydrates: 28-30 g
These are approximate values. The bread is calorie-dense, mainly due to the butter and eggs.
Storage and Reheating
It keeps best at room temperature, wrapped in plastic or in a bag. It stays soft for 2-3 days. If you want to reheat it, you can put a slice in the microwave for a few seconds or in the conventional oven for a few minutes, but don’t leave it too long to avoid drying out. I don’t recommend storing it in the refrigerator, other than for fermentation, as it hardens more quickly. It can be frozen, but the texture will not be the same after thawing.