Italian Recipes

Soft and Buttery Homemade Brioche Recipe

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Brioche: A Perfect Recipe for Pillowy, Buttery Pastry

There’s nothing quite like the rich aroma of freshly baked brioche to fill your home with warmth and delight. This versatile recipe can be adapted to create traditional brioche rolls, braided loaves, or even the charming “brioche col tuppo” with their signature tufted tops. Follow this step-by-step guide to create brioche that is golden, soft, and bursting with flavor, perfect for breakfast, tea-time treats, or indulgent snacks.


Ingredients

Here is a detailed breakdown of the ingredients you’ll need for this brioche recipe:

Ingredient Quantity
All-purpose flour (Type 0) 475 g
Granulated sugar 100 g
Fresh yeast 10 g
Lemon zest Zest of 1 lemon
Vanilla bean 1 pod
Water 160 g
Egg yolks 105 g
Fine salt 5 g
Butter (softened) 90 g
Additional egg yolk 1 (for glazing)
Fresh heavy cream 2 tbsp (for glaze)

Nutritional Information

Nutrient Per Serving (1 Piece)
Calories 220 kcal
Protein 5 g
Carbohydrates 35 g
Fat 8 g
Fiber 1 g
Sugar 12 g

Instructions

1. Preparing the Dough

  1. Combine the dry ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, crumbled yeast, seeds scraped from the vanilla bean, and grated lemon zest.
  2. Incorporate the wet ingredients: Begin mixing on medium speed and gradually add the water in a slow, steady stream.
  3. Add the yolks and salt: Once the water is absorbed, incorporate the salt and the egg yolks. Add the yolks one at a time, allowing each to blend fully before adding the next.

2. Kneading the Dough

  1. Incorporate the butter: Gradually add the softened butter, a small piece at a time, waiting for each piece to fully integrate before adding more. This process ensures the dough remains elastic and well-hydrated.
  2. Achieve elasticity: Continue kneading until the dough forms a smooth, elastic consistency that pulls away cleanly from the sides of the bowl.

3. Initial Rest and Shaping

  1. Transfer the dough: Move the dough onto a lightly floured surface. The dough will be sticky, but this is normal. Use the “slap and fold” technique to develop its strength: stretch the dough gently, then fold it back over itself. Repeat a few times.
  2. First rise: Form the dough into a smooth ball, place it in a large greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size (approximately 2-3 hours).

4. Shaping Brioche Variations

For Classic Rolls:

  1. Divide and shape: Portion the dough into 18 equal pieces (about 40-50 g each). Shape each piece into a smooth ball by tucking the edges underneath and rolling it gently on the countertop.

For Braided Loaves:

  1. Form and braid: Take a larger portion of dough (90-100 g per loaf). Roll it into a log, then divide the log into three equal strands. Pinch one end of the strands together and braid the dough tightly.

For Brioche Col Tuppo:

  1. Create the tuppo: Divide the dough into two pieces for each brioche: one larger ball (about 40 g) and one smaller ball (about 10 g). Place the smaller ball on top of the larger one, securing it with light pressure. Transfer each brioche into an individual fluted mold.

5. Final Proofing and Glazing

  1. Let the brioche rise again: Arrange the shaped dough on a parchment-lined baking sheet or in molds. Cover loosely with a clean kitchen towel and let rise for another hour until puffy.
  2. Prepare the glaze: Whisk together the additional egg yolk and heavy cream. Use a pastry brush to gently coat the surface of the brioche. For braided loaves, sprinkle with sugar granules if desired.

6. Baking the Brioche

  1. Bake until golden: Preheat the oven to 180°C (355°F). Bake the rolls and “brioche col tuppo” for approximately 20 minutes, or until golden brown. Braided loaves may require slightly longer baking (25-30 minutes).
  2. Cool and serve: Remove from the oven and allow to cool slightly before serving warm or at room temperature.

Tips and Tricks for Perfect Brioche

  • Be patient with rising: Brioche dough is enriched with butter and eggs, which slows down yeast activity. Allow ample time for the dough to rise properly for the fluffiest texture.
  • Customize your flavors: Add orange zest or a splash of orange blossom water for a citrus twist, or incorporate chocolate chips for a sweet variation.
  • Storage: Store the baked brioche in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Enjoy these delectable brioche creations from Love With Recipes, where every bite is a testament to the art of baking.

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