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BRIOCHE (A BEGINNER’S GUIDE)

No More Lopsided Brioche – A Beginner’s Guide


  • Author: Paula (Salad in a Jar)
  • Prep Time: 2 hours (+6 hours to chill)
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 12 rolls
  • Category: Bread
  • Method: bread machine and oven
  • Cuisine: French

Description

Easy recipe for Brioche made with stand mixer or bread machine. Includes fool-proof method for forming classic Brioche roll with a topknot.


Ingredients

  • 1/4 cup warm water
  • 2 tablespoons dry milk
  • 3 eggs, room temperature
  • 1-1/4 teaspoon salt
  • 3 tablespoons sugar
  • 12 tablespoons butter, room temperature (Important!!)
  • 1 cup bread flour
  • 1-3/4 cup all-purpose, unbleached flour
  • 2-1/4 teaspoons bread machine or instant yeast

Glaze:

  • 1 egg + 1 tablespoon heavy cream whisked together well.

Instructions

  1. Add all ingredients to mixing bowl of stand mixer and set speed on LOW until flour is moistened. Increase speed to just below MEDIUM and set the timer for 15 minutes. When ready, dough with be shiny and elastic and the bowl will be clean with all dough sticking to the paddle.
  2. If using a bread machine, dump all ingredients into pan and set on dough cycle. Dough will be sticky but do not add extra flour.
  3. Dough should be allowed to rise for 1-1/2 to 2 hours in warm place immediately after mixing and kneading. Then gently release dough from the sides to remove some of the air.
  4. Cover bowl (mixing bowl or bread machine bowl) and place in refrigerator for 6-24 hours. Do not skip this part. If you don’t have time for the chill, you might want to make another kind of bread.
  5. Remove dough to lightly floured board and mold into a ball. Cut in half. Cut each half in half –you should now have 4 pieces. Cut each of those in half (giving you 8 balls) and then cut each of those in half giving you a total of 16 balls.
  6. Pull a small amount off each of the 16 balls to make hats. Roll all portions into little balls. The smoother the better and practice helps. Place one large ball in each mold or fill muffin tin. Place all small balls (future hats) on wax paper, parchment or silicone mat on cookie sheet. Cover all with tea towels and allow to rise in warm place until almost double. This may take 1-2 hours.
  7. When rolls have almost doubled in size, use greased thumb to carefully depress dough in the center. Don’t worry, it will spring back once it hits the oven. Brush with glaze. Place a small ball in the center of the roll and again brush entire roll with glaze taking care not to let glaze pool at the edges between the dough and the mold.
  8. Place individual molds or muffins pans on cookie sheet to keep the bottoms from over-browning. Preheat oven to 425 degrees. Then reduce temperature to 375 degrees and bake rolls for about 15 minutes. Loosely cover rolls with foil if tops are getting too dark. Internal temperature should reach 185-190 degrees. Remove from oven and allow to cool for a couple minutes before turning out onto a cooling rack.
  9. Best eaten the same day but also good toasted the next day.

Keywords: brioche, how to make, bread machine recipes, breakfast, holiday meals