This is my first time making brioche. I loved the dough – it was smooth, soft and so easy to work with, even softer than challah.
The main difference between Challah (a traditional Jewish bread) and Brioche (a very French bread) is that challah is kosher and hence has no dairy, ie no butter. Brioche is all about the butter and the eggs.
I’ve started really loving the recipes on The Spruce. None have failed so far – and the formulas are simple and instructions are clear. Do check it out when you can.
The crumb is extremely soft and the crust is flaky.
(Recipe from The Spruce)
Makes about 9 buns
- 3/4 cup all-purpose flour
- 2/3 cup lukewarm milk
- 2 1/4 tsp Active Dry yeast
- 3 tbsp sugar
- 3 cups + 2 tbsp all-purpose flour
- 8 tbsp butter
- 4 large eggs
- 1 1/2 tsp salt
- 1 large egg
- 1 tbsp water
First, to make the starter, dissolve the yeast in the warm milk. Let stand for 5 minutes. Add the 3/4 cup all-purpose flour and sugar and beat on low with the dough hook until the dough comes together.
Cover with plastic wrap and let stand for half an hour.
Next, to make the dough, add the 3 cups and 2 tbsp flour, the 4 eggs and the salt to the starter mixture. Mix with the dough hook until incorporated, about 4 minutes. Add a little bit of butter at a time and continue to knead with the dough hook, about 5 minutes. The dough will now be super smooth.
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and proof for an hour and a half, until doubled in size. Punch down the dough and fold over itself a couple of times. Cover and leave again for 45 minutes.
Transfer the dough to a lightly floured surface. Divide into pieces which are approximately the same size. I got 9 pieces that each weighed 4 oz. but you could vary the size. (Just watch out for baking time – obviously smaller ones need less time in the oven.)
Line a baking tray with parchment paper. Preheat oven to 200 deg C.
Roll each piece of dough into a ball. Transfer the ball to the parchment and flatten each into a thick disk. Cover lightly and let rest for 20 minutes.
Sprinkle each roll lightly with cornmeal, and carefully flip them over so the cornmeal is on the bottom. Brush the top with the egg wash mixture (one egg beaten together with one tablespoon of water). Sprinkle with sesame seeds or your favourite bun toppings.
Bake for 7 minutes, then lower the temperature to 180 deg C and bake for a further 10 minutes, until the buns are golden brown. Remove and cool on a wire rack.
They’re fantastic on their own. We enjoyed them fresh out of the oven as burger buns for dinner with homemade veggie burgers, hot sauce and pickles. 🙂