Beside Baguette a Brioche is a typical French Bread. In Paris I have seen Brioche in every bakery.
Lying in the shop window in quantities I can never pass without buying one. The brioches look so tasty and when you enter the bakery the smell of fresh bread waves in your nose and you can’t resist to buy. For all of you who are not living in Paris or France here you will find the recipe for a Brioche so you can bake one yourself to bring some Parisien style in your own home.
If you don’t have the typical Brioche tin from the picture you can also use a loaf pan (approx. 25 x 8 cm).
Preparation time: In whole the dough has to rest for 75 minutes and baking time is 40 minutes.
Recipe
150 g butter
3 eggs
2 tablespoons sugar
½ teaspoon salt
25 g yeast
125 ml milk (handwarm)
500 g flour
1 egg yolk and 2 tablespoons milk
Let the butter melt in a pot on the stove. Add eggs, sugar and salt and mix everything well.
Heat the milk in a pot to a handwarm temperature (no warmer! – yeast doesn’t like it too hot) Dissolve the yeast in the handwarm milk. Mix flour, buttermixture and the milk together until you have a smooth dough. Put the dough in a bowl, cover it with a lid or a towel and let it rest in a warm place for 45 minutes.
Grease the tin and stew it with flour dust. Put the Brioche dough on the work surface, knead it and form the dough into balls (approx. the size of tennis balls). Put the dough balls close together in the loaf pan. For the Brioche tin shape a big ball and a little ball for the top. Cover the dough again with a towel and let it rest for 30 minutes.
Preheat the oven to 180 °C.
Mix the egg yolk and milk and brush the mixture onto the Brioche. Let the Brioche bake for about 40 minutes until it is golden brown. If it get’s too brown ahead of baking time, cover the brioche with aluminium foil. Take the brioche out of the tin and let it cool down a little bit.
And then “Bon appetit”
