French Brioche Recipe by Tizz
Cooking Instructions 1 Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast. 2 In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl. 3 Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it. 4 Let it knead for 5 minutes. 5 Slowly add the butter into the mixture while mixing. Bring the speed into medium level. 6 Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C. 7 Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature. 8 Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap. 9 Place the dough in refrigerator overnight at least 16 hours. 10 Dust your working tops. 11 Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish. 12 Shape the dough and place it on greased baking tray/baking tin. 13 Cover the baking tin/tray with oiled plastic wrap. 14 Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature. 15 Pre-heat oven 170°C for 30 minutes. 16 Make egg wash. Brush the surface of the proofed dough with egg wash. 17 Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown. 18 Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins. 19 Cool the brioche on cooling racks. 20 Serve it toasted or enjoy as it is. 1 Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast. 1 Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast. 2 In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl. 2 In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl. 3 Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it. 3 Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it. 4 Let it knead for 5 minutes. 4 Let it knead for 5 minutes. 5 Slowly add the butter into the mixture while mixing. Bring the speed into medium level. 5 Slowly add the butter into the mixture while mixing. Bring the speed into medium level. 6 Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C. 6 Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C. 7 Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature. 7 Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature. 8 Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap. 8 Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap. 9 Place the dough in refrigerator overnight at least 16 hours. 9 Place the dough in refrigerator overnight at least 16 hours. 10 Dust your working tops. 10 Dust your working tops. 11 Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish. 11 Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish. 12 Shape the dough and place it on greased baking tray/baking tin. 12 Shape the dough and place it on greased baking tray/baking tin. 13 Cover the baking tin/tray with oiled plastic wrap. 13 Cover the baking tin/tray with oiled plastic wrap. 14 Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature. 14 Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature. 15 Pre-heat oven 170°C for 30 minutes. 15 Pre-heat oven 170°C for 30 minutes. 16 Make egg wash. Brush the surface of the proofed dough with egg wash. 16 Make egg wash. Brush the surface of the proofed dough with egg wash. 17 Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown. 17 Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown. 18 Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins. 18 Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins. 19 Cool the brioche on cooling racks. 19 Cool the brioche on cooling racks. 20 Serve it toasted or enjoy as it is. 20 Serve it toasted or enjoy as it is. 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