Jeanne’s Brioche is the epitome of soft, buttery indulgence. Originating from French culinary traditions, brioche is beloved for its tender crumb and rich flavor. Jeanne’s version takes this classic recipe to the next level, creating a treat perfect for breakfast, tea time, or as a festive centerpiece. Its golden crust and pillowy interior make it an irresistible addition to any table.
Ingredients:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) instant yeast
- 100g (1/2 cup) granulated sugar
- 1 tsp salt
- 200ml (3/4 cup + 1 tbsp) warm milk
- 3 large eggs (room temperature)
- 100g (1/2 cup) unsalted butter (softened)
- 1 egg yolk (for egg wash)
Instructions:
Prepare the Dough:
In a large bowl, mix the flour, yeast, sugar, and salt.
Gradually add the warm milk and eggs. Mix until combined.
Add the softened butter in small portions, kneading until fully incorporated. The dough should be soft and slightly sticky.
Knead the Dough:
Knead the dough by hand or with a stand mixer for about 10 minutes until it becomes smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Shape the Brioche:
After the dough has risen, punch it down to remove air bubbles.
Divide the dough into 8 equal portions and shape each piece into a ball.
Arrange the balls in a greased round pan (one in the center and the rest around it).
Second Rise:
Cover the pan and let the dough rise again for 30-45 minutes until puffy.
Bake:
Preheat your oven to 180°C (350°F).
Brush the dough with the egg yolk to give it a golden glaze.
Bake for 20-25 minutes or until the brioche is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve:
Let the brioche cool slightly before serving. Enjoy with butter, jam, or simply as it is!
Conclusion:
With its luxurious texture and subtly sweet taste, Jeanne’s Brioche is a testament to the beauty of traditional baking. This recipe combines simplicity and elegance, ensuring that even novice bakers can achieve bakery-quality results at home. Whether enjoyed fresh from the oven or paired with your favorite spreads, this brioche is sure to become a family favorite. So roll up your sleeves, and experience the magic of homemade brioche!
Tips for Perfect Jeanne’s Brioche:
- Use Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature. This helps the dough mix evenly and results in a softer texture.
- Knead Thoroughly: Kneading is key to developing the gluten in the dough, which gives the brioche its soft and fluffy texture. Use a stand mixer if possible to save time.
- Patience with Proofing: Allow the dough to proof properly. Brioche requires a long rise time to develop its signature airy and rich texture.
- Chill the Dough: For easier handling and shaping, refrigerate the dough after the first rise. This also enhances the flavor.
- Egg Wash for Shine: Apply an egg wash before baking for a golden, glossy finish. It’s the secret to a professional-looking brioche.
- Don’t Overbake: Keep an eye on the brioche as it bakes. Overbaking can dry it out, so remove it from the oven as soon as it’s golden brown.
- Experiment with Shapes: While Jeanne’s Brioche is traditionally made in round buns, you can shape it into loaves, braids, or rolls to suit your preference.
- Add Flavor Variations: Customize your brioche with chocolate chips, dried fruit, or a sprinkle of sugar on top for a sweet twist.
- Store Properly: Keep your brioche fresh by wrapping it in plastic wrap or storing it in an airtight container. It can also be frozen for up to 3 months.
- Reheat Before Serving: Warm the brioche slightly before serving to bring back its buttery softness, especially if it’s been stored for a day or two.