French Butter Brioches: the soft breakfast cloud
The main issue when creating a sweet leavened dough is managing the timing of the final strong kneading (“incordatura”).
Many people get worried when they see sticky dough and add flour, which results in brioches that are hard and heavy instead of soft. Another common mistake is adding all the butter at once or adding butter that is too cold, risking the “breaking” of the gluten network that has just formed.
To solve this problem, we’ll use the gradual incorporation technique. First we’ll work the flour with the liquids until the dough detaches from the sides of the bowl (properly kneaded), and only then will we add the butter in small pieces, as if making a cream.
This allows the fats to distribute between the flour fibers without weighing them down. The result? A brioche that smells of good butter, with a flaky crumb and incredible lightness. Prepare leavened doughs calmly — it’s worth it!
Homemade French brioches: the stand-mixer recipe as soft as a pastry shop
- Difficulty: Medium
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 25 Minutes
- Portions: 10 Brioches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for homemade butter rolls with chocolate chips
- 3 cups Manitoba flour
- 2/3 cup whole milk (warm)
- 0.35 oz fresh yeast (or ≈3.5 g active dry yeast (about 1/2 of a standard 7 g packet))
- 1/4 cup sugar
- 1 egg (+ 1 yolk at room temperature)
- 11 tbsp butter (soft, at room temperature (creamy) — about 5.6 oz / ~1 3/8 US sticks)
- 1 tsp salt
- 2/3 cup dark chocolate chips (keep in the freezer until use)
- 1 egg (beaten and powdered sugar for garnish)
Tools
- Stand Mixer
- Bowl
- Plastic Wrap
- Baking Tray
How to perfectly develop the brioche dough: the secret is creamy (room-temperature) butter
In the stand mixer bowl, dissolve the yeast and sugar in the warm milk. Fit the dough hook (the “J”-shaped or spiral one). Add the flour, the egg and the additional yolk. Start mixing on low speed for 2–3 minutes, then increase slightly. Continue until the dough becomes smooth, elastic and wraps completely around the hook, leaving the sides of the bowl clean.
Now comes the key step. With the mixer running, add the butter a little piece at a time. Do not add the next piece until the previous one has been completely absorbed. Halfway through adding the butter, add the salt. Once all the butter is incorporated, the dough should be glossy and very elastic. Finally, add the cold chocolate chips and incorporate them for a few seconds only.
Transfer the dough to a buttered bowl, cover with plastic wrap and let rise until doubled (about 2 hours). After doubling, deflate it slightly, wrap it in plastic and place it in the refrigerator for at least 2 hours. The cold helps “set” the butter and makes the dough easier to work with without becoming sticky.
Take the cold dough and divide it into 10 portions of about 2.6–2.8 oz each (≈75–80 g). Shape smooth balls and place them on a baking sheet lined with parchment paper. Let them rise again, covered, for another hour. Brush with the beaten egg and bake at 356°F for 12–15 minutes until nicely golden.
Notes on ingredients and substitutions
Butter: It should have the consistency of a spreadable cream. Take it out of the fridge at least one hour before.
Flour: Manitoba (very strong flour) is necessary because it needs to support the high amount of fat.
Chocolate chips: Freezing them prevents them from melting into the dough and discoloring it.
Storage
The brioches stay soft for 2 days in a well-sealed food bag. If you want them to taste freshly baked, you can freeze them once baked and cooled, then warm them for a few minutes in the oven before breakfast.
Tea’s Tips
If you notice the dough warming too much while incorporating the butter, stop the mixer and put the bowl in the fridge for 10 minutes. Heat is the number one enemy of the gluten network in rich leavened doughs!
FAQ (Questions & Answers)
Can I use dry yeast?
Yes: use about 3.5 g of active dry yeast (approximately 1/2 of a standard 7 g packet) — roughly one third of the fresh yeast amount.
Why doesn’t the dough in the mixer detach from the sides?
It is probably not yet fully developed (not incordato). Continue kneading, slightly increasing the speed. If you’ve added all the butter and it looks “separated”, put it in the fridge and try again after 15 minutes.
Can I leave it in the refrigerator overnight?
Yes! After the first rise, a long rest in the fridge (up to 12 hours) makes the brioche even more digestible and aromatic.
