It is a light, buttery bread often used as a base for desserts and other sweet treats. The name “brioche” comes from the French word “briocher,” meaning kneading or mixing dough. Brioche has been enjoyed for centuries by people worldwide, and it is an integral part of French cuisine today.
Brief History and Origin
The earliest known recipes for brioche appear in France during the 16th century. It was originally made with flour, eggs, butter, salt and sugar, which gave it its characteristic sweet flavour. The recipe gradually spread to other parts of Europe and eventually to North America through French settlers who brought their recipes with them when they immigrated.
By the 19th century, brioche had become a popular food item throughout Europe and North America. It was often served as an accompaniment to soup or stew or used to make sandwiches. It was even served as a dessert in some countries such as Italy and Spain!
Brioche – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 25 mins
- Additional time: 8 hrs. 20 mins
- Total time: 9 hrs 25 min
- Servings: 4
Ingredients
- 225g all-purpose flour
- 1 tsp. salt
- 25g white granulated sugar
- 4g active dry yeast
- 50ml whole milk
- 2 eggs plus 1 egg for egg wash
- 95g softened salted butter, cubed
- ½ tsp. vegetable oil
Instructions
- Mix yeast and water in a small bowl, and leave for 10 minutes until foamy.
- In a large bowl, add salt, flour and sugar, mix and make a well in the center. Add yeast mixture, milk and eggs, and whisk well until all the ingredients are combined, and the dough comes together.
- Take the dough out of the bowl and place it on the lightly floured surface. Knead for 8 minutes until supple and consistent.
- Flatten the dough and add 1/3 of butter, knead until butter is incorporated, repeat the process twice to add all the butter, and take 5 to 7 minutes before adding the next portion of butter.
- When the dough is ready, transfer it to a bowl lightly greased with vegetable oil. Cover the bowl with plastic wrap and leave in a warm place for 1 hour or until the dough becomes double in size.
- Then press down the dough, cover it again and leave it in the refrigerator for at least 6 hours. You can also leave overnight.
- Prepare a 9”x5” loaf pan by lightly greasing it with butter.
- Take the dough from the refrigerator, shape it into a loaf and transfer it to the prepared loaf pan. Cover with plastic wrap and leave for another 1 hour.
- When ready to bake, prepare the oven and reheat to 200 degrees C.
- Prepare egg wash by mixing egg and 1 tsp. Of water in a bowl, apply a layer of egg wash on top of the loaf using a brush.
- Place the loaf tin in the oven and bake for 25 minutes or until the top turns golden brown. When ready, take out of the pan, leave for 10 minutes, then remove from pan and place on the wire rack until cool. Then slice and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Chocolate Brioche: Chocolate tastes good with everything, and this brioche recipe is no different.
- Sourdough Brioche: Sourdough adds a tangy flavour to the traditional brioche.
- Cream Cheese Brioche: The creaminess of cream cheese and the fluffy brioche is an amazing combination.
- Rum and Raisin Brioche: Adding rum and raisins to brioche makes it warm and comforting. It is a great choice for the holiday season.
- Chocolate Raspberry Swirl Brioche: Raspberry puree and dark chocolate add tart and rich flavour to the brioche.
