So happy to get that stringy crumb on my first try !! This is so good it’s insane. Topped with salted butter caramel … heaven !
RECIPE
Brioche flour : 500 gr
Salt : 9 gr
Sugar : 70 gr
Dry yeast : 7,5 gr (or 15 gr fresh)
Eggs (beaten) : 150 gr
Whole milk : 150 gr
Butter (soft) : 150 gr (I used 165 gr, you can go up to 300 gr if you want)
PROCESS
In a standmixer : pour the cold milk, eggs, flour, salt, sugar, yeast. Knead until it passes windowpane test, approx 20 minutes (very important, a very strong gluten network is the key to get a stringy crumb !). Then, gradually add the soft butter diced into cubes, while kneading. Add another 15-20 minutes of kneading until the dough is smooth and elastic.
Put the dough in a oiled container for 30 minutes at room temperature. Make a fold, turn the dough inside out and tuck the edges underneath. Place in the fridge (4°C / 39,2°F) for at least 10 hours or more.
Perform the shaping according to this video (too long to explain) :
https://youtu.be/HeAx9arUfcQ?si=PlgZ3E073uDHCuZQ
Let it proof for 1-2 hours in a warm place. Brush with your favorite egg wash mix, and bake at 150° for 25-35 minutes.
ENJOY !
by Good-Ad-5320
15 Comments
Proffessional grade
That looks perfect!!! It must’ve been delicious!
Looks amazing
Can you share which pan you used? Or recommend one? I want to try this!! 🙌
Looks lovely! 🥰
Looks great!
A veritable work of art…absolutely magnificent! 😍👍👍😋🫶
Straight up Brioche porn. Perfection.
Hi. Excellent. ⭐⭐⭐⭐⭐
Thank you for sharing the pictures and the recipe!!!! This is going to the top of my baking list.
What a beauty!!!
These are absolutely beautiful. Thanks for sharing so many pictures, nice to see the process. 😊
Mouth-watering!
Note : in France we have a « special » flour for brioche making, called « farine T45 de gruau », which contains 12% protein. It’s a refined white flour, but with a higher protein content. If you want to make this brioche, I suggest you find a flour that has a similar protein content.
Also, this recipe makes 3 braids that can fit a 27x27x5 cm pan (this is ideal). My pan was bigger, so I made 2 longer braids and another round brioche that I forgot to upload. Hope this is clear enough ^^