Photograph of the finished Brioche

France · Bánh mì bơ trứng brioche

Brioche

1 hr 15 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 400 g
  • Photograph of Unsalted butter Unsalted butter 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sugar Sugar 60 g
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Salt Salt 8 g
  • Photograph of Fresh milk Fresh milk 80 ml

Method

  1. 1 Mix the flour, sugar, dry yeast, and salt, then add the eggs and warm fresh milk.
  2. 2 Knead the dough for 10 minutes until it's elastic, then gradually add the softened unsalted butter, kneading for another 10 minutes.
  3. 3 Let the dough rise for 1 hour until it doubles in size, then refrigerate for 1 hour to make it easier to shape.
  4. 4 Divide the dough into round balls, arrange them in the loaf pan, and let it rise for a second time for 1 hour.
  5. 5 Brush with egg wash and bake at 180°C for 25 minutes, or until golden brown.
  6. 6 Remove the cake from the rack and let it cool for 20 minutes to allow the inside to stabilize.

With an appliance

  • Air fryer 1 hr 8 min

    Replace step 5: spray small loaf pans with oil, run a steam oven at 195 degrees for 15 minutes and rotate the pan after 8 minutes; brioche browns faster (10 minutes), large loaves need to be divided into smaller loaves.

Start cooking