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French Brioche

cook:

5 h 0 min

4.3

(64)

Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, this dough is pretty easy to make. I recommend using a stand mixer instead of kneading by hand in order to fully incorporate the butter in the dough. Using organic bread flour which contains higher protein levels, the dough results in a higher rise and more open crumb. This is very important when making brioche as the dough needs to be strong enough to handle the amount of butter and develop a proper gluten structure to support it. If you have some leftovers please keep them. There are so many recipes using day-old brioche bread. I’ll share some of them later this week!

1 brioche loafs

US

original

metric

Picture for French Brioche

1 brioche loafs

US

original

metric

Ingredients

500 gr white flour

260 gr milk

130 gr soft butter

90 gr sugar

10 gr dry yeast

10 gr salt

2 free range eggs

Egg+ a sip of milk (egg wash)

Tools

Scale

Stand mixer

Hook attachment

Towel/ plastic wrap

Loaf pan

Brush

Bench knife

Directions

Step 1

In a stand mixer’s bowl combine milk, sugar, and yeast. Mix and add the eggs.

260 gr milk

90 gr sugar

10 gr dry yeast

2 free range eggs

Step 2

Add the flour and start to knead on lowest speed. Once all the ingredients incorporated, start to add the butter slowly slowly, one piece at a time.

500 gr white flour

130 gr soft butter

Step 3

Once the butter all incorporated add the salt. Keep kneading on second lowest speed for another 5-6 min. While kneading, use a spatula and scrape the dough from the bowl and keep kneading.

10 gr salt

Step 4

Round the dough into a tight ball and place it to rest, covered, until doubled in size (the dough can rest in the fridge overnight).

Step 5

The following morning take the dough out of the fridge for 30 min.

Step 6

Then divide into 100 gr pieces. Shape each piece into a tight ball.

Step 7

Place the balls in a buttered loaf pan right next to each other.

Step 8

Let them proof until almost double in size.

Step 9

Preheat the oven to 350F or 180C.

Step 10

Brush with an egg wash. Bake for 30-35 min or until the internal temperature reaches 190F or 90C. If the top is getting brown too fast just cover the top with aluminum foil.

Egg+ a sip of milk (egg wash)

Step 11

Take out from the oven and let it rest in the pan for 5-10 min. Then remove from the pan and let it cool completely on a rack.

Step 12

YASSS!

Comments

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F

Francisco Javier Rodríguez Ortega

Apr 04 2025

Thanks

H

Hao Nguyen

Mar 08 2025

Thanks

A

Asma

Oct 21 2024

Bien

V

Vera Nakonechny

Sep 09 2024

Thank you, and I can't wait to try it. God Bless

S

sonia

Aug 09 2024

Is dry yeast “instant”?

V

Varnika Adarsh

May 23 2024

Ok

J

Jawaher Alshammari

May 06 2024

😍😍

E

erin

Mar 25 2024

It came out so good! Thank you

L

Luanara

Mar 20 2024

Feliz

M

Michael Tesfamariam

Mar 02 2024

Good to here

M

Matt

Jan 30 2024

Great !!!

I

Iris

Jan 16 2024

תודה

M

Matt

Jan 16 2024

Thanks’ ✌️

S

Sydney Corneal

Jan 03 2024

Hey

S

Summer Fox

Dec 12 2023

Hey

H

Hiromi Takahashi

Dec 03 2023

Se me antojó 😋

C

Christina Athans

Nov 02 2023

Just discovered your site. Cheers!

C

Christopher

Oct 25 2023

It looks good

S

Sofi

Oct 22 2023

Hii

J

jessica

Oct 19 2023

Every time I attempt this, when it proofs overnight, in the AM it’s hard af! Halp!

G

Gio

Jul 21 2023

Amazing

P

Patty

Jul 06 2023

Ni e

ج

جينا الامير صبري

Jun 10 2023

رائع

D

Diana

Jun 03 2023

Nice recipe

J

Joe

May 01 2023

Wonderful

J

Joe

May 01 2023

Wonderful

J

Jared

May 01 2023

I love your brioche

M

Mathilde Imbert

Apr 13 2023

Love all the recipes ommmg

I

Inbal

Mar 18 2023

This is the best brioche I've ever made. Turned it into a round pull apart challah ! thank you :)

H

hugo

Mar 09 2023

Heat? Time?

C

Cecilia

Mar 08 2023

CiaoBen! There was a great recipe of cinnamon rolls in your blog. But now it disappeared. Can I use this recipe of pan brioche to make them?? Thank you

L

liz

Mar 03 2023

hello from luxemburg

D

Daniel

Feb 25 2023

Hello from Serbian cook

A

Anna

Feb 20 2023

Chcę się nauczyć piec Twoich smakołyków

S

Susan

Feb 13 2023

I tried your Brioche Bread recipe. It came out wonderful! I baked it in my steam oven. Served it this morning for friends with sea salt butter I made. It was a big hit!!! Thank you for sharing.

M

María Osoro

Feb 04 2023

I would like to follow you and learn from you

J

JF

Feb 03 2023

Cant wait to try!

M

Markus Kopka

Jan 26 2023

Good Recipes

D

Douglas León Villavicencio

Jan 26 2023

Nothing

R

Rozzy

Jan 22 2023

First time making Brioche at home. This recipe turned out perfect! Thanks for sharing your magic!

T

Thomas

Jan 19 2023

Great recipe! I just wanna know why there is 2 eggs on this one and 4 on the one from Instagram?

L

lydia

Jan 19 2023

Tried it and it’s a-ma-zing best brioche recipe I’ve ever tried and I’m French 😊

L

Lis

Jan 18 2023

Great recipe! Thanks!

B

Blofty

Jan 18 2023

Where is the recipe

S

Süreyya

Jan 15 2023

Thank you for the receipe. I will try to make as soon as possible😁

C

Cami

Jan 14 2023

Great great recipe!! Super soft and balanced flavor. Can’t wait to make some French toast!

YASSS!

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