Simple brioche recipe and effective! Perfect for breakfast, the main ingredients are flour, eggs, butter, and yeast. They can be filled with custard, jam, or Nutella. The recipe is easy and freshly baked they are divine! Warm and soft as clouds, if you prefer a simpler version I recommend the double puff pastry croissants with Nutella or the no-rise brioche croissants, but now I leave you with the recipe, and if you try it, let me know.
If you are looking for other types of brioche, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 161.74 (Kcal)
- Carbohydrates 22.54 (g) of which sugars 5.46 (g)
- Proteins 4.13 (g)
- Fat 6.39 (g) of which saturated 3.89 (g)of which unsaturated 2.27 (g)
- Fibers 0.58 (g)
- Sodium 8.82 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 3/4 tsp dry yeast
- 7 tbsp sugar
- 2 eggs (medium)
- 1/2 cup milk (warm)
- 9 tbsp butter
How to prepare the simple brioche recipe
Combine the yeast with the flour, sugar, then pour the warm milk (make sure it is not boiling), and start kneading, either by hand or with a mixer, then add the egg.
Knead well and add the butter as the last ingredient, continue kneading until the dough becomes soft and well combined.
Transfer the dough into a bowl, cover it with plastic wrap and let it rise until it doubles in volume, in the oven turned off with just the light on, it will take about 2 hours.
Once the time has passed, divide the dough into 4 parts and roll out the rectangles as evenly as possible.
At this point, with a smooth blade knife, make regular triangles, which will later be rolled to form the croissants.
Place all the pieces on a baking sheet lined with parchment paper and let them rise for another 20 minutes. Brush with the beaten egg.
Bake using the static mode of the oven at 356°F for about 13 minutes.
Remove from the oven and sprinkle with powdered sugar.
Storage of Simple Brioche Recipe
Once completely cooled, you can store the simple brioche in a plastic bag or airtight container for up to two days. I do not recommend the refrigerator as it will harden them faster. They can be frozen, and a few minutes in the microwave will bring them back to life.
FAQ
Watch the video recipe for the simple brioche
