French Brioche Recipe (Savoury Version)
French cuisine is known for its elegance, rich textures, and bold flavors, and the French Brioche Recipe (Savoury Version) is no exception. This beautiful bread, often presented in various shapes, is one of the favorites in French kitchens. When crafted with care, this savory brioche offers a delightful combination of soft, buttery dough and a filling that is perfect for a variety of occasions. In this recipe, the brioche takes the form of a flower, elevating it as a stunning centerpiece for your next meal. Whether you serve it alongside a steaming cup of tea or coffee or as a special snack, this savory French brioche will surely become a family favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 500 grams |
| Salt | 1/2 teaspoon |
| Active Dry Yeast | 2 teaspoons |
| Sugar | 2 tablespoons |
| Whole Eggs | 2 whole eggs |
| Butter (Salted) | 1 tablespoon |
| Milk | 200 ml |
| Homemade Pizza and Pasta Sauce | 1 cup |
| For Brushing: | |
| Milk | 1 tablespoon |
| Oil | 2 tablespoons |
Preparation Time:
- Total Prep Time: 180 minutes (3 hours)
- Cook Time: 70 minutes
Instructions:
-
Prepare the Yeast Mixture:
- In a bowl, pour lukewarm milk. Add sugar and active dry yeast into the milk and mix well. Let the mixture sit for about 10 minutes to froth. This step is crucial as it ensures the yeast is activated and ready for baking. If the mixture doesn’t froth, discard and start over to ensure success.
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Beat the Eggs:
- Break the eggs into another bowl and beat them lightly. Set this aside for later use.
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Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt. Create a depression in the center of the flour and add the beaten eggs, melted butter, and the yeast mixture. Mix everything together and begin kneading the dough. Gradually add water, a little at a time, until the dough becomes soft and pliable.
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Knead the Dough:
- Transfer the dough to a clean, lightly floured surface. Knead it for about 20 minutes until the dough becomes smooth and shiny. This step is crucial for developing the gluten structure, which will give the brioche its beautiful, soft texture.
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First Proofing:
- Form the dough into a ball and place it in the same bowl you used earlier, greased with a little olive oil. Cover the bowl with a damp cloth and leave it to prove for 1 hour or until the dough has doubled in size.
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Punch Down and Divide the Dough:
- After the dough has doubled in size, punch it down to release the air. Knead it lightly, then divide the dough into 4 equal portions.
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Roll and Layer the Dough:
- Take one of the portions and roll it into a 2mm thick circle, similar to a chapati. You can use a plate to cut out a round shape, ensuring all portions are of equal size.
- Grease a baking tray with olive oil and place the rolled dough on the tray. Spread a layer of homemade pizza and pasta sauce on top, leaving a small border around the edges.
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Repeat the Process:
- Roll the second portion of dough into a circle of the same size. Carefully lift the rolled dough and place it over the first layer. Spread another layer of pizza sauce, leaving the edges untouched, and repeat this process with the remaining dough portions.
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Final Layer:
- Do not spread pizza sauce on the fourth and final layer of dough.
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Shape the Brioche:
- Place a small bowl or the mouth of a glass at the center of the layered dough to maintain the shape. Using a sharp knife, cut the dough into 4 sections in a plus-sign shape, ensuring the center remains intact. Then, cut each of those sections into two more sections, resulting in 8 divisions. Finally, cut each of those 8 portions into 16 wedges.
- Start braiding by twisting two adjacent wedges and crossing them to the opposite side. Continue twisting and forming the flower-like shape until the entire dough is braided. Seal the edges of each twist to secure the flower’s shape.
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Second Proofing:
- Cover the braided dough with a damp cloth and let it prove for another 30 minutes to allow it to rise once more.
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Brush and Bake:
- Gently brush the top of the dough with milk and a little oil to give it a golden, glossy finish.
- Preheat the oven to 180°C (350°F) and bake the brioche for 18 to 20 minutes, or until the top is golden brown and the bottom edges are crispy and browned. Once baked, remove from the oven and transfer to a wire rack to cool.
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Finishing Touch:
- While the brioche is still warm, brush the top with olive oil for a beautiful sheen. Allow it to cool slightly before serving.
Serving Suggestions:
This French Brioche Recipe (Savoury Version) is perfect for a variety of occasions. Whether you’re hosting a tea party or looking for a delicious snack for dinner, this brioche will surely impress. Pair it with your favorite beverages like tea, coffee, or even a light soup for a perfect meal.
Dietary Considerations:
- Diet Type: Eggetarian (contains eggs but no meat or dairy)
- Allergen Information: Contains gluten (from all-purpose flour), dairy (from butter), and eggs. May not be suitable for those with gluten intolerance or dairy allergies.
Conclusion:
This savory French brioche is more than just a bread; it’s an experience in itself. With its delicate texture, flavorful layers, and beautiful presentation, it embodies the essence of French cuisine. Whether you’re a seasoned baker or a beginner, this brioche recipe is an achievable and rewarding project that will leave you with a delicious homemade creation perfect for any occasion. Try it out today, and enjoy the savory delight of French brioche at its finest!
