So, What Exactly is Brioche?
Originating in France, this rich, tender treat is a testament to the art of French baking.
With its unique texture and a buttery flavor that's simply to die for, brioche can transform any ordinary meal into a culinary delight.
Ingredients
- 250g white bread flour: The foundation of our dough, giving it structure and body.
- 125g eggs: Helps in achieving that light, fluffy texture.
- 70g milk (room temperature): Adds moisture and aids in gluten development.
- 1/2 tsp instant yeast: The leavening agent responsible for our brioche's rise.
- 25g sugar: Adds a touch of sweetness and helps in browning.
- 5g salt: Enhances flavors and controls yeast activity.
- 120g diced butter (room temperature): The star of the show, providing that rich, buttery flavor and tender crumb.
Method
- Activate the yeast by mixing it with luke warm water (maximum 30C or 90F). Any warmer and the yeast will die and will prevent your dough from rising.
- In a mixing bowl, combine all the dry ingredients, then introduce the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.
- Use the dough hook on low speed for 5 minutes until the dough clumps together. Once a lump of dough forms, increase speed to high, and knead for another 15 minutes. The dough should now pull away from the side of the bowl, showing signs of its elasticity and gluten development.
- Using a dough scraper, empty the dough onto a flat surface. Shape the dough until you have a nice smooth surface.
- Slightly grease the mixing bowl, then transfer back the smooth dough. Covered with a damp cloth and let it rise at room temperature until it doubles in size. If you're in a cold country, use your oven (turned off) to proof your dough by pouring boiling water into a small heat proof container placed at the bottom of the oven. The steam will ensure your dough does not dry out.
- Once the dough is roughly double in size, take it out of the bowl by scraping the sides using a bread scraper. In a flat surface, deflate the dough by using your fingers then fold unto itself. Form into a ball then put back into the bowl covered with cling wrap then refrigerate for at least 2 hours or even overnight. This develops the flavour of the dough further.
- Shape the dough as desired, then let it rise until roughly double in size before baking. Do not dush with any additional flour.
- Before baking, optionally brush the dough with an egg wash to achieve a shiny golden brown colour.
- Bake at around 170C or 340F for around 15 minutes or until slightly golden.
The Nutritional Breakdown
Each serving of approximately 100g contains:
- Calories: 350
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g
Please note these values are estimates only and should not be used as refernece for medical and dietary requirements.
The white bread flour provides a good source of essential carbohydrates and dietary fiber, while eggs and milk contribute to the protein content. Sugar, aside from adding a touch of sweetness, provides quick energy, and the fat content primarily comes from the butter.
While brioche is richer than most bread due to its high butter and egg content, it can certainly be enjoyed in moderation as part of a balanced diet. Keep in mind that everyone's nutritional needs are different, so it's always a good idea to consult with a registered dietitian or nutritionist for personalized advice.
Why Does My Brioche Dough Not Rise
- Best to use instant yeast that are individually packaged. This helps to ensure that your yeast is still going to be active. This also cuts the process of blooming that needs an additional step.
- Make sure your yeast is not dead or expired. Always check the best before date on the pack.
- When blooming yeast, make sure the liquid you are using is around 30C or 86F. Using hotter liquids will kill your yeast and will prevent your dough from rising.
- Make sure all your other ingredients are at room temperature, especially the liquids. For example, when using milk, water, eggs, and if using melted butter, make sure their temperatures don't exceed 30C or 86F.
- Use a kitchen thermometer when checking the temperature of your ingredients. I wouldn't trust just feeling the ingredients as room temperature might feel different in different places.
- When proofing your dough, try to look for a warmish room (above 10C or 50F). Colder rooms (below 10C or 50F) will delay the blooming process of the dough.
- Try not to over-proof your dough or it may end up too bubbly and will easily break apart. One way to prevent this is to store the dough in the fridge overnight to delay the process. Take out at room temperature to continue to rising process once ready.
Why is my brioche too dense or heavy?
- Make sure to follow the ingredients measurements without trying to reduce any measurements.
- Usually, dense or heavy bread is due to the lack of water in the dough or the dough did not have enough time to rise.
- After kneading for around 15-20 minutes by stand mixer, the consistency of the dough should be elastic. It should not break apart when you try to pull a piece from it.
- I would use the window pane test on a part of the dough. You should be able to stretch it very thinly without it breaking apart. If it breaks apart, then you probably should add more water.
Why does my Brioche Have a Weird Taste?
- The yeast might not have been fully cooked. You can try to put back the dough into the oven to bake it a bit more.
- To avoid burning the bread, lower down the temperature to around 170C or 338F.
- You can then bake the bread for slightly longer to ensure the yeast taste is removed.
Complementing Your Brioche
A good brioche is like a blank canvas—you can pair it with countless dishes to create a masterpiece. Serve it as a side to a hearty soup, use it to sandwich your favorite ingredients, or simply slather it with your favorite jam—the possibilities are endless!
Ingredient Swaps for the Adventurous Baker
We understand that sometimes certain ingredients might be hard to find. Here are some substitutes you can use:
- Bread flour: All-purpose flour can work, though the texture might be slightly less chewy.
- Milk: Non-dairy milks such as almond, soy, or oat milk can be used.
- Butter: If you're vegan or dairy intolerant, coconut oil or margarine can be used, but it will affect the flavor.
Frequently Asked Questions
Can I make brioche without a stand mixer?
Yes, you can! It'll take a bit more elbow grease, but the process remains the same.
How can I store leftover brioche dough?
You can refrigerate the dough for up to 3 days. Make sure it's well-covered to prevent it from drying out.
Can I use active dry yeast instead of instant yeast?
Yes, but keep in mind that active dry yeast needs to be dissolved in warm water before use, unlike instant yeast.