Brioche Recipes have a Rich History
Initially, only the wealthy could afford to indulge in the luxuriousness of having someone make a brioche recipe for them. That dates back to the 1700s when it was first created in France. This elitism resulted due to its high cost of production, but it eventually became more accessible to people of all social classes.
Today in Comparison
Brioche recipes remain a popular method to make bread that is enjoyed all around the world for its soft and fluffy texture and rich, buttery flavor. It is a versatile ingredient that people can use in both sweet and savory dishes. Make anything from sticky buns and cinnamon rolls to sandwiches and French toast. Take a closer look at the fascinating history of brioche, its many uses, and how you can make it yourself at home from this article. Essentially, just get ready to impress your friends and family with this delicious and indulgent bread recipe starting right now!
Unleash the Deliciousness: Mastering the Art of Brioche Recipes
Equipment
- 1 Stand mixer with dough hook This is technically optional; however, it is really recommended because this dough takes a bit of mixing.
Ingredients
- 1 Bucket Bucket of Bread, Traditional White
- 12 Large Eggs
- ¾ Cup Whole Milk
- 6 Tbsp Powdered sugar, also called confectioners' sugar, or icing sugar Feel free to go sweeter once you've tried this before. This amount only ever so slightly sweetens the dough.
- 2¼ Cup Butter, Unsalted, Cubed, and at Room Temperature ½ cup is in one stick (2¼ Cups = 4½ Sticks)
- 1 Large Egg This one is for the egg wash.
Instructions
- Gather your ingredients together.
- Open the Bucket and Prepare the mixing bowl with the dry ingredients from the bucket.
- Beat the eggs in a separate bowl with the milk.
- Add the egg mixture slowly to the mixing bowl.
- Slowly add half the butter.
- Slowly add the sugar.
- Slowly add the other half of the butter.
- Keep mixing and pushing the dough back into the bowl should it try to pop out.
- Make sure everything is well incorporated into the dough.
- Let the dough rise at least 3 hours. This dough won't get big in the bucket. But, it is forming the glutens needed for a nice bake.
- Let the dough refrigerate for at least another 3 hours but preferably overnight.
- Preheat the oven to 400℉.
- Form the dough into your favorite style, here we're just going to put a thick sheet down and use a parchment paper lined loaf pan.
- This one was rolled into a log.
- Get it into the pan (if you're following this for your use of the brioche dough) and give it a heavy egg washing.
- Bake until the internal temperature reaches 190℉! This is important because of the raw egg ingredients in this dough. This one should have probably been scored down the middle... Oops!
- Serve after cooling. Yum!
Video
Notes
Don't keep unused dough for longer than 3 days in the fridge... there's raw egg in it.
To savor brioche at its finest, it's best to consume it on the same day it's baked. However, if you have some leftover, you can still store it and enjoy it later. To keep it fresh, wrap it tightly with plastic and store it at room temperature for up to two days. You can also refrigerate it for up to a week or freeze it for up to a month. I recommend slicing the brioche before freezing it, so you can defrost individual slices quickly by toasting them. If you freeze a whole loaf, let it thaw overnight in the refrigerator before consuming.Interested in a Collaboration?
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