All-purpose flour: 310 grams
Sugar: 30 grams
Sea salt: 1/2 teaspoon
Dry yeast: 4 grams
Egg: 1 (at room temperature)
Warm milk: 170 ml
Butter: 20 grams (at room temperature)
Preparation
1. Activate the yeast
In a small bowl, mix the dry yeast with the warm milk and 1 teaspoon of sugar.
Stir well and let stand for about 10 minutes, until the mixture foams. This indicates that the yeast is active.
2. Mix the dry ingredients
In a large bowl, sift the all-purpose flour.
Add the rest of the sugar and sea salt. Mix well to integrate the ingredients.
3. Fold in the wet ingredients
Make a well in the center of the flour mixture and pour the yeast mixture, egg and butter into small pieces.
Start mixing with a wooden spoon or your hands until the dough begins to take shape.
4. Kneads and develops gluten
Turn the dough out onto a clean, lightly floured surface.
Knead for about 10-12 minutes, until you get a smooth and elastic dough.
If you have a mixer with a dough hook, you can knead it for 7-8 minutes on medium speed.
5. First fermentation
Place the dough in a lightly greased bowl and cover with a clean cloth.
Let the dough rest in a warm place for 1 hour or until doubled in size.
6. Form the bread
Once the dough has risen, gently degas with your hands.
Divide the dough into 4 or 5 portions and form balls.
Place them in a greased pan or on a baking tray.
7. Second fermentation
Cover the dough balls with a clean cloth and let them rest for 30-40 minutes, until they grow back.
8. Baking
Preheat the oven to 180°C.
Brush the dough balls with a little beaten egg or milk for a golden finish.
Bake for 20-25 minutes, until the bread is golden brown on top and sounds hollow when gently tapped.
For a special touch, you can add a few drops of vanilla essence or lemon zest to the dough. The scent will be irresistible.
5 Key Tips for Making a Perfect Brioche Bread
Knead enough to develop gluten
Kneading is essential for brioche bread to have that characteristic fluffy texture. If you do it by hand, spend at least 10-12 minutes kneading until the dough is smooth, elastic and does not stick to your hands. If you’re using a mixer with a hook, make sure to knead it for about 8 minutes on medium speed.
Control the temperature of the ingredients
It is important that the milk is warm (about 35-40°C) to properly activate the yeast. Avoid making it too hot, as it could kill the yeast. Also, remove the egg and shortening from the refrigerator in time to be at room temperature before using.
Do not add all the butter at once
The butter should be incorporated little by little when you have already started to knead the dough. This will help it integrate better and make the dough softer and more manageable. The butter should be freshly pomade, not too hard or melted.
Respect fermentation
times Brioche needs time to ferment and develop its flavor and texture. The first fermentation should last until the dough doubles in size (1-2 hours, depending on the ambient temperature). The second fermentation, once the breads have been formed, is just as important to achieve a fluffy brioche.
Brush the surface before baking
For a golden, shiny finish, brush the surface of the breads with beaten egg or milk before putting them in the oven. Not only does this improve the appearance, but it also helps to maintain the moisture of the bread during baking.
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