After three tutorials on knitting brioche, we thought it would be fun to try making some yummy brioche!
We tried several recipes, but we found this one to be the best. The process was quite long, considering all the time you need to allow the dough to rise and the fact that you also need to let it stand overnight. Still, it was a straightforward and easy recipe to make, and the brioche turned out to be very airy and light, just as it should be!
We forgot to add the salt in the video tutorial, but to be honest, we didn’t actually think it made any difference as the brioche was delicious anyway. But we will make sure to add the salt next time we make it!
Enjoy the video below and keep scrolling for the recipe!
ARNE & CARLOS
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ARNE & CARLOS’ FAVOURITE BRIOCHE RECIPE
Makes two loaves
125 ml milk, slightly warm
70 grams sugar
10 grams dried yeast
500 grams flour
2 teaspoons salt
175 grams butter, cubed (take out of the fridge 30 minutes before to soften)
1 egg beaten (for egg wash)
1. Mix the milk, sugar and yeast in the bowl of a standing mixer and leave for 5 minutes until the mixture starts to froth.
2. Add the eggs and beat until the eggs are well incorporated.
3. Slowly add the flour and salt with the mixer running.
4. Allow kneading at medium speed for one minute.
5. Slowly add the cubes of butter and knead for another 5 minutes until the dough begins to pull away from the sides of the bowl.
6. Cover the dough with cling wrap and allow it to rise for 2 hours.
7. After the dough has risen for 2 hours, place it in the fridge and let stand overnight.
8. The next day, remove the dough from the fridge and allow it to come to room temperature.
9. Divide the dough into 20 balls and place 10 balls in each greased loaf tin.
10. Allow rising for another 2 hours.
11. Pre-heat the oven to 180°C (use the convection setting). Brush the loaves with the egg wash.
12. Bake the loaves for approximately 40 minutes until they are golden brown. Remove from the oven and allow to cool.