Brioche

It’s not a bread, it’s not a cake, it’s something in between, and a delicious treat in the morning! Brioche is a classic petit déjeuner. You can slice it and spread jam on it, or just eat it plain.

Serves: 8Hands-on: 25 minutesTotal: 1 day 3 hours 15 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • ½ Tbsp. salt
  • ¼ cup sugar
  • 1 Tbsp. baker’s yeast
  • 4 large eggs at room temperature (divided)
  • 9 Tbsp. butter, at room temperature
  • ⅓ cup sunflower oil
  • 1 egg yolk

Directions

  • The day before making this treat, pour the flour, salt, sugar, baker’s yeast, and two eggs into the bowl of a stand mixer. Use the knead utensil, and knead for 5 minutes.
  • Meanwhile, cut the butter in ½" cubes. Add half of the butter cubes to the stand mixer bowl, knead for 2 minutes, then add the other half and knead again for 2 minutes.
  • Wait for the dough to be smooth and even (it should not stick to the sides of the bowl anymore), and add the oil little by little. Don’t stop the kneading. Add the other two eggs and knead again.
  • Let the brioche dough rest for 45 minutes at room temperature, covered by a damp cloth. Then knead it briefly again so that it returns to its previous size. Cover the bowl with plastic wrap and put in the refrigerator for 24 hours.
  • The next day, put the dough in a large meatloaf pan, or any regular rectangular pan. Beat the egg yolk in a small bowl, and spread it on the brioche with a pastry brush. Leave at room temperature for 2 hours. Preheat the oven to 300°F and bake for 30 minutes.
  • Unmold immediately and cut in ½" slices.

Recipe Information

Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • ½ Tbsp. salt
  • ¼ cup sugar
  • 1 Tbsp. baker’s yeast
  • 4 large eggs at room temperature (divided)
  • 9 Tbsp. butter, at room temperature
  • ⅓ cup sunflower oil
  • 1 egg yolk

Directions

  • The day before making this treat, pour the flour, salt, sugar, baker’s yeast, and two eggs into the bowl of a stand mixer. Use the knead utensil, and knead for 5 minutes.
  • Meanwhile, cut the butter in ½" cubes. Add half of the butter cubes to the stand mixer bowl, knead for 2 minutes, then add the other half and knead again for 2 minutes.
  • Wait for the dough to be smooth and even (it should not stick to the sides of the bowl anymore), and add the oil little by little. Don’t stop the kneading. Add the other two eggs and knead again.
  • Let the brioche dough rest for 45 minutes at room temperature, covered by a damp cloth. Then knead it briefly again so that it returns to its previous size. Cover the bowl with plastic wrap and put in the refrigerator for 24 hours.
  • The next day, put the dough in a large meatloaf pan, or any regular rectangular pan. Beat the egg yolk in a small bowl, and spread it on the brioche with a pastry brush. Leave at room temperature for 2 hours. Preheat the oven to 300°F and bake for 30 minutes.
  • Unmold immediately and cut in ½" slices.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat26g
Saturated Fat10g
Cholesterol150mg
Sodium480mg
Total Carbohydrate28g
Dietary Fiber1g
Sugars6g
Protein7g