Classic Briocherich in butter and eggs
French bread enriched with eggs and plenty of butter, kneaded until elastic, chilled to firm up, and baked with a shiny top and delicate crumb.
Classic brioche is an enriched fermented dough, not a cake: the gluten network needs to develop before the butter is gradually incorporated. Chilling firms up the rich dough and makes shaping easier; the final fermentation restores lightness before baking, and brushing with egg creates a glossy finish.
Ingredients
Dough
Dough and finishing
Dough
Enrichment
Preparation
Develop the dough
Mix flour, yeast, milk, four eggs, sugar, and salt. Knead in a mixer until smooth and elastic dough forms.
15 minutesIncorporate the butter
Add butter in small portions, waiting for each to disappear before the next; continue until dough is shiny and elastic.
20 minutesFerment and chill
Let rise for 1 hour, fold, cover, and refrigerate for at least 4 hours.
300 minutesShape and ferment again
Shape into a fluted mold, including the small central head, and let rise until light and well expanded.
90 minutesBrush and bake
Brush with the remaining egg and bake at 190 °C for 30 to 35 minutes, until deeply golden and about 88 °C in the center.
35 minutesCool
Wait 10 minutes, unmold, and let cool completely on a rack before slicing.
45 minutes
Substitutions
Margarine changes flavor, melting point, and structure; it is not equivalent to butter in this classic identity.
Storage
Once cooled, keep well sealed at room temperature. Slices can be frozen separately.
Approximate shelf life: Up to 2 days at room temperature or 2 months frozen.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
