Brioches – Soft, buttery rolls
Brioches, or soft, buttery rolls, are a classic French pastry that are rich, tender, and perfect for breakfast or as a snack. Each roll is made with a high amount of butter and eggs, which gives them their distinctive, pillowy texture and golden hue. The dough typically undergoes a lengthy fermentation process that allows it to develop complex flavors and an airy crumb. After being shaped into small individual rolls or a larger loaf, the brioche is brushed with an egg wash and then baked until it’s beautifully risen and emits a delightful, buttery aroma. These rolls can be served plain, or filled with various sweet ingredients like chocolate, fruit preserves, or custard to elevate them for a special occasion. Description by ChatGPT.
Embark on a culinary journey with this Classic French Brioche recipe, where bread meets pastry in delectable harmony. Ideal for breakfast, brunch, or dessert, this rich and buttery delight showcases the timeless elegance of French baking. Follow these steps to create a brioche that's light, fluffy, and perfect for any occasion.
Ingredients:
- 1 3/4 cups all-purpose flour, divided
- 1 tablespoon active dry yeast
- 1/2 cup milk, divided and at a warm temperature
- 2 tablespoons icing sugar
- 1/4 teaspoon salt
- 2 large eggs
- 6 tablespoons unsalted butter, at room temperature
- Egg wash (1 whole egg whisked with 2 tablespoons of water)
- Softened butter or cooking spray for greasing
- Optional: Strawberry jam for serving
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Prep Time: 40 minutes (plus 8-24 hours chilling time)
Cook Time: 25 minutes
Total Time: At least 9 hours 5 minutes
Equipment: 6 brioche tins (4 inches across), mixing bowls, whisk, sifter, tea towel, pastry brush
Servings: 6 brioches
Instructions:
1. In a small bowl, combine the yeast with a quarter cup of warm milk. Add two tablespoons of flour. Mix until smooth, and let the mixture sit until bubbles start forming.
2. In a larger bowl, sift in the remaining flour along with the icing sugar and salt. Stir these dry ingredients together.
3. Check the yeast mixture; it should be thicker and foamy by now, indicating that the yeast is activating.
4. Add the remaining milk and eggs to the yeast mixture, combining well.
5. Gradually incorporate the dry ingredients into the wet mix to form a dough.
6. Add the room temperature butter and mix until the dough is smooth and the butter is fully incorporated.
7. Lightly oil a clean bowl and place the dough inside, covering it with a tea towel or plastic wrap. Allow it to rest at room temperature for 30 minutes, so the yeast activates further.
8. Chill the dough for a minimum of 8 hours to 24 hours in the refrigerator, which will enhance the flavor.
9. After chilling, remove the dough from the refrigerator and divide it into six equal pieces.
10. Roll each piece into a log, then shape into a ball. For the classic French brioche "tête" (head), pinch a small portion of the ball to form a knob and push it through the top, creating the signature brioche shape.
11. Grease the brioche tins and place the shaped dough inside. Cover and let the brioche rise again for 90 minutes until they expand to fill the tins.
12. Preheat your oven to 350°F (175°C).
13. Brush the top of each brioche with egg wash for a golden finish.
14. Bake in the preheated oven for 25 minutes, until the brioches are golden brown and have a crisp crust.
15. Allow the brioches to cool in the tins for 10 to 15 minutes, then turn them out to prevent a soggy crust.
16. Serve warm, with a dollop of strawberry jam if desired.
Cooking Tips:
- Ensure your milk is just above body temperature to activate the yeast without killing it.
- Allow proper resting times for the brioche dough to develop the best flavor and texture.
Recipe attributed to Anna Olson and her YouTube channel Oh Yum with Anna Olson (https://www.youtube.com/@ohyum)
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