Soft and Delicious Brioches
Brioche, a soft, buttery, and slightly sweet bread, is a classic French favourite that combines the richness of pastry with the structure of bread. Its pillowy texture and delicate flavour make it a versatile addition to any meal—perfect for breakfast with a spread of jam, as a base for sandwiches, or as a side to accompany dinner.
Brioches’ high egg and butter content lends a luxurious feel, making each bite light and airy with a melt-in-the-mouth quality. Not only are they deliciously flavorful, but they also offer a slightly sweet taste profile that complements a range of dishes, from savoury to sweet. Baking brioche at home is a rewarding process that yields deliciously soft buns, ideal for any occasion.
In a large mixing bowl, combine the flour, sugar, and salt. Whisk to distribute the dry ingredients evenly. In a separate small bowl, dissolve the yeast in the warmed milk (around 100°F or 38°C). Let it sit for 5 minutes until it becomes frothy, indicating the yeast is active. In a stand mixer fitted with a dough hook, add the yeast mixture, eggs, and dry ingredients.
Begin kneading on low speed for about 3 minutes until the ingredients are combined. With the mixer on low, begin adding softened butter a few tablespoons at a time. Allow each addition to be fully incorporated before adding more butter. Once all the butter is added, increase the mixer speed to medium and knead the dough for another 8–10 minutes.
The dough should be smooth, slightly sticky, and stretchy. Transfer the dough to a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1.5 hours or until it has doubled in size. For best results, refrigerate the dough overnight to develop flavour and make it easier to handle.
Cold dough is easier to shape, and the flavour deepens with an extended rise. After the first rise, remove the dough from the refrigerator and punch it down to release excess air. Turn the dough onto a lightly floured surface. Divide it into equal portions based on your preference (e.g., 12 equal-sized balls for smaller rolls).
Shape each portion into a smooth ball by pulling the edges to the bottom and gently rolling it under your palm. Arrange the dough balls in a greased baking tray, leaving space for each to expand. Alternatively, place them in a greased brioche mould.
Cover the dough lightly with plastic wrap or a damp cloth and allow it to rise for about 1–1.5 hours until they are puffed up and nearly doubled in size. Preheat your oven to 375°F (190°C). Brush the tops of the brioche dough with egg wash to give them a golden, shiny crust.
Bake in the preheated oven for 15–18 minutes, or until the tops are golden brown and they sound hollow when tapped. Remove from the oven and let the brioches cool slightly in the pan before transferring them to a wire rack to cool completely.
Expert Tips for Success:
Temperature Control: Ensure that the milk and butter are at the right temperature. If too hot, it can kill the yeast, and if too cold, it may slow down fermentation.
Overnight Rise: Refrigerating the dough overnight enhances the flavour and makes it easier to handle, especially with the high butter content.
Kneading Time: Kneading for the full 8–10 minutes helps develop gluten, giving the brioche its fluffy structure.
Use Egg Wash: For a glossy and professional finish, don’t skip the egg wash before baking. It adds an inviting golden sheen.
Avoid Overbaking: Bake just until the tops are golden and the internal temperature reaches 190°F (88°C). Overbaking can dry out the brioche.
Customization Ideas and Variations:
Stuffed Brioche: Try stuffing the dough with sweet fillings like chocolate, cinnamon sugar, or fruit preserves. Savoury options like cheese or herbs also work well.
Whole Wheat Brioche: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. The texture will be denser but still delicious.
Dairy-Free Brioche: Substitute the butter with coconut oil and the milk with almond or soy milk for a dairy-free option.
Flavour Additions: Add orange zest, vanilla, or a touch of cinnamon to the dough for a unique flavour twist.
Brioche Loaf: Instead of individual buns, you can shape the dough into a loaf pan for brioche bread. Baking times may vary slightly.
Serving Suggestions:
Breakfast Brioche: Serve with butter, honey, or jam for a simple yet satisfying start to your day.
Gourmet Sandwiches: Use brioche buns for sandwiches, pairing well with ingredients like turkey, brie, or grilled vegetables.
French Toast: Brioche is ideal for French toast due to its tender texture and slight sweetness. It absorbs flavours beautifully and yields a perfectly soft inside.
With Soups and Stews: Brioche pairs wonderfully with savoury soups and stews, offering a soft, buttery complement.
Dessert Base: Top with whipped cream, berries, or a drizzle of chocolate for a light, elegant dessert.
Storage, Reheating, and Make-Ahead Tips:
Storage: Store brioches in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Brioche freezes well. Wrap each bun in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Reheating: To enjoy warm, reheat in the oven at 300°F (150°C) for 5–10 minutes or in the microwave for a few seconds.
Make-Ahead Tips: Prepare the dough the night before, allowing for a slow, flavor-enhancing rise in the fridge. The next day, shape and bake as directed.
Soft, delicious, and wonderfully versatile, homemade brioches are a delightful addition to any meal. Whether enjoyed as a morning treat, a base for savoury fillings, or a light dessert, they bring a touch of indulgence to the table.
Don’t hesitate to try your hand at making these pillowy breads—each bite will remind you of the joys of homemade baking, perfect for sharing with family and friends.
Ingredients;
- All-purpose flour – 4 cups (500g)
- Granulated sugar – 1/4 cup (50g)
- Salt – 1 tsp
- Instant yeast – 2 1/4 tsp (7g)
- Eggs – 4 large (200g)
- Milk – 1/4 cup, warmed (60ml)
- Butter – 1 cup, softened (225g)
- Egg wash – 1 egg beaten with 1 tbsp milk