It’s been a long time I wanted to try to bake a Brioche. There’s nothing better for breakfast than a fresh brioche, prepared with butter obviously. There’s so many recipes out there that I thought I would inspire myself from the recipe of Mimi Thorisson from her latest book “French Country Cooking”.
I have made some small changes to adjust the recipe but overall it went pretty well. I only should have made some cut on top of the brioche like you do in bread to get it crackled but it will be for the next time.
It was perfect for breakfast – rich breakfast, replacing my cereals & yogurt from the week days – with a nice fresh oranges juice made with the orange from Valencia that I brought back last weekend.
The marmalade was from grapes, a homemade marmalade we bought in Corsica during our last vacation in the B&B where we stayed.
It’s a bit long to prepare since you have to prepare the dough the night before to let it rest. Maybe one day i will try to let it rest only a few hours and see what happens 🙂
What do you need?
- 340g of flour
- 7g of yeast
- 2 tbsp of lukewarm water
- 40g of brown sugar + 40g of white sugar
- 90g of butter
- 3 eggs
- 90ml of whole milk
- 2 tbsp of orange flower water
- Start by dissolving the yeast in the lukewarm water for 10mn.
- In a large bowl, mix together the flour, sugar, salt, melted butter and add the yeast.
- Add 2 eggs one by one (the third one will only be for the glaring before baking it in the oven)
- Add the milk slightly warmed and the orange flower water.
- Mix well. You might notice that it’s a bit wet still. I got a bit scared when i saw it but it will get ok once you add the flour on your kitchen surface and start kneading it.
- Don’t hesitate to add flour on your surface to knead the ball that you get from the dough until it doesn’t stick to the surface, or very slightly
- In a bowl, add a bit of flower and let the dough rise overnight. Cover it with a clean dry kitchen cloth
- The morning after, start to knead the dough without using flour this time for 2mn to remove the bubble air.
- Grease a brioche mold and put the dough inside. Let ir rise for 1hr. (since it’s winter and my house wasn’t very warm, i’ve made it to rise in my oven at 25°C
- After 1hr, if it has raised correctly, beat the egg slightly and brush the top of the brioche.
- Preheat the oven at 180°C
- Made a cut or two on the top of the brioche with a very sharp knife (which if forgot)
- Bake for about 40mn at 170/180°C depending on your oven, it shouldn’t burn on top so watch carefully.
- Let it cool completely before starting to cut & eat 🙂