The original French brioche recipe originated as pan brioche, evolving over the years into loaf, bun, or swirl shapes. For many Italians, the word brioche is synonymous with croissant, which is incorrect since croissants or whole wheat croissants are made with a different puff pastry dough.
Brioche are usually filled with Nutella, jam, custard if shaped like a “croissant,” or with chocolate pieces or raisins if shaped like a swirl.
However you choose to fill them, brioche will become a breakfast or snack staple at your home; once tried, you won’t be able to do without them.
- Difficulty: Medium
- Cost: Economical
- Rest time: 16 Hours
- Preparation time: 30 Minutes
- Portions: 18 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: French
- Seasonality: All seasons
What You Need to Make the Original French Brioche
- 3 3/4 cups all-purpose flour (330 w strength)
- 1 lemon zest
- 1 orange zest
- 2 1/2 oz butter
- 1/2 cup sugar
- 2 pinches salt
- 1/2 cup milk
- 1 egg yolk
- 2 eggs
- 0.9 oz fresh yeast
- 1 egg white
- as needed Nutella®
Tools
- 1 Stand Mixer Kenwood
- Parchment Paper
- 2 Baking Sheets oven – standard size
- Smooth-Edged Pastry Wheel
- 1 Piping Bag
- 1 Plain Nozzle ultra-fine tip
- 1 Grater for citrus
How to Make the Dough for the Original French Brioche
To make the French brioche recipe, you need a stand mixer, a dough mixer, or a kitchen robot with a whisk.
Unfortunately, making them by hand is nearly impossible.
So first thing dissolve the fresh yeast in the milk at room temperature.
Place the flour in the mixer bowl and incorporate the grated zest of 1 orange and 1 lemon.
Add the sugar and start the appliance with the K-beater, add the milk with dissolved yeast, and continue kneading until absorbed.
After 5 or 6 minutes, incorporate one egg at a time, not adding the next until the previous one is absorbed.
Finally, add the egg yolk, let it fully incorporate, then with the appliance still running, incorporate the butter at room temperature, cut into pieces, and let it absorb.
Finally, add the salt, and once you have a smooth and sticky dough, switch the beater for the dough hook.
Knead the French brioche recipe for at least 30 minutes in total; you will see the dough slowly start to detach from the bowl’s sides and cling to the hook.
Remove the bowl from the stand mixer or dough mixer, cover with plastic wrap, and place in the refrigerator to mature for 16 hours.
After the time has passed, take the dough out of the fridge, let it sit for 1 hour at room temperature, then roll it out on a floured surface into a sheet a couple of millimeters thick.
Cut rather long triangles, roll the original French brioche with the final tip facing down.
Place each brioche on baking sheets lined with parchment paper, cover with a cloth, and leave to rise for at least 3 hours; only now lightly beat the egg white and brush the brioche.
Bake the French brioche in a preheated oven at 320°F using the fan function for 20 minutes (to bake both sheets together), or the static oven will do for 1 sheet at a time.
Once baked, the French brioche should be golden on top, so take them out of the oven, let them cool before filling with Nutella, custard, or jam, and..
ENJOY YOUR MEAL.
Can I store the brioche?
Yes, you can store the brioche under a glass dome once they are cool.
You can freeze them either cooked and filled, cooked empty, or raw and well-risen to bake them from frozen in the oven at 300°F for the first 10 minutes and then another 20 minutes at 340°F to allow them to defrost and bake.
Can I shape the brioche differently?
Yes, you can shape the brioche as you prefer, like a balloon, a swirl, or inside a loaf pan to have pan brioche ready to slice.
Do you have other recipes?
If you want more recipes, you can go back to HOME.
