Brioche – Basic Recipe

For the brioche, dissolve yeast in lukewarm water and mix with a little sifted flour. (The mixture must remain quite liquid.) Cover and let rise in a warm place. Meanwhile, mix 3 eggs with remaining flour. Add remaining 3 eggs and beat in butter, not too cold. Mix into the pre-dough and add a little salt and sugar.

Now knead everything vigorously and well. Wrap the mixture in a damp cloth and let it rest for 6 hours. Then form a large ball (or several small ones) from the dough and place it in a round, high brioche (or loaf) pan lined with buttered baking paper. Fill the pan only halfway so that the dough can rise during baking.

Brush the brioche with egg yolk, prick all around with a knife and bake in the preheated oven at 180 °C for about 20 minutes. Take them out, let them cool briefly and remove them from the mold.

Preparation Tip:

Brioche is mainly served as a side dish in the finer French cuisine. Lightly toasted brioche slices go particularly well with foie gras specialties.

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