This brioche recipe can be served with jelly or other preserves to accompany tea or coffee with paté or hors d'oeuvres. The tops of the small rolls can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croûte, salmon filling for a koulibiaca, or spicy garlic sausage.
Ingredients
- active dry yeast: 1 Tbsp
- warm water (110 degrees F): 0.33333 cup
- ½ cups all-purpose flour: 3 piece
- white sugar: 1 Tbsp
- salt: 1 tsp
- eggs: 4 piece
- butter: 1 cup (softened)
- vegetable oil: 0.5 tsp (or as needed)
- egg yolk: 1 piece
- water: 1 tsp (cold)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes. Dotdash Meredith Food Studios
-
Stir together flour, sugar, and salt in a large bowl. Make a well in the center, then add eggs and yeast mixture; beat well until dough comes together. (Tip: Add 1 to 3 tablespoons of additional warm water, 1 tablespoon at a time, only if needed to help the dough come together.) Dotdash Meredith Food Studios Dotdash Meredith Food Studios
-
Turn dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Dotdash Meredith Food Studios
-
Flatten dough and spread it with 1/3 of the butter. Dotdash Meredith Food Studios
-
Knead butter into dough. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
-
Repeat this step twice to incorporate remaining butter, allowing dough to rest for a few minutes between additions of butter, about 20 minutes total. Dotdash Meredith Food Studios
-
Lightly grease a large bowl with vegetable oil, place dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
-
Punch down dough, cover with plastic wrap, and refrigerate for 6 hours to overnight. Dotdash Meredith Food Studios
-
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease two 8x4-inch loaf pans.
-
Turn dough out onto a lightly floured surface. Divide dough into 2 equal pieces, form into loaves, and place into the prepared loaf pans. Dotdash Meredith Food Studios
-
Cover with greased plastic wrap and let rise until doubled in volume, about 1 hour. Dotdash Meredith Food Studios
-
Make egg wash: Beat egg yolk and cold water in a small bowl. Brush on the tops of loaves. Dotdash Meredith Food Studios
-
Bake loaves in the preheated oven until the tops are deep golden brown, about 25 minutes. Cool in the pans for 10 minutes before transferring to wire racks to cool completely. Dotdash Meredith Food Studios
