Are you ready to try the fluffiest brioche bread of all? With only 50 g of total added sugar and less butter and eggs than the traditional recipe, this French brioche will give you a rich snack for your little ones or a beautiful base for your appetizers at brunch. But most of all it will fill your house with an enchanting scent that will last for hours.
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Ingredients
1/4 c milk (60 g)
3 medium eggs, beaten (160 g)
1 tsp vanilla extract
1 stick + 1 Tbs butter, cubed and softened (120 g)
1 1/2 tsp salt (6 g)
1/4 c sugar (50 g)
3 c flour (360 g)
2 1/2 tsp dry yeast (8 g)
1 Tbs milk (for brushing your brioche bread prior to baking)
Method
Before your start this recipe make sure your eggs and milk are room temperature and your butter is cubed and softened.
WITH BREAD MACHINE
Place all ingredients in the bread machine following the above shown order;
Select “Sweet bread” program;
When the cycle is over, let your bread rest in its mold for about 15 minutes then gently pull it out by turning the mold upside down. Your brioche is ready. If you use this method it will look like this*. 👇🏼
WITH STANDING MIXER
First of all activate the yeast. In a little bowl, pour milk, 1 tsp sugar (taken from the total) and yeast and let sit at room temperature until bubbly and frothy. That should take 10 minutes;
Pour this mix along with the beaten eggs, vanilla extract and flour in the bowl of a standing mixer with the dough hook attached and start kneading on low-medium speed (2 to 3) for about 1 minute. Keep on kneading on low speed and add in salt, followed by butter. When all the butter is absorbed and your dough looks shiny and doesn’t stick to the sides of the bowl any longer, transfer it to a big oiled container and let it rise, covered with a damp towel, at room temperature, for about two hours or until it is three times its original size;
Transfer dough to a floured countertop and use your hands or a rolling pin to flatten it down to a disk, then cut it into four. Give each slice the shape of a rectangle, then roll it up and put these four rolls, seam-side down, on a bread mold that’s been buttered and floured or covered in parchment paper. Cover your brioche rolls with a damp towel and let rest at room temperature for about half an hour. They will be ready when they have doubled in size;
Preheat oven to 180 C static/170 C and brush one Tbs milk on your brioche bread top. Bake on the middle-low rack of your oven for about 25 to 30 minutes. Wait 10 to 15 minutes before removing it from the mold, then gently slide it out and wrap it up in a clean kitchen towel to keep it nice and warm until you’re ready to serve it!
* Using a bread machine makes this recipe effortless and super easy. Nevertheless I find it totally worth it to go the extra mile and make it with a standing mixer instead. The upside of choosing this method is that you can give your brioche the shape that you like the most. If you want to try, check the “Standing mixer” recipe here above.
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