What smell more mouthwatering on a Sunday morning than the smell of a brioche cooking in the oven?
Here, you’re going to say that if a brioche is cooking in the oven when you wake up, someone got up very early to bake. Not at all ! You can let the dough rise all night in the fridge, slide it in the oven and go back to sleep half an hour more also works very well.
Don’t get me wrong, the day before, there is a little bit of work… which is done by my beloved food processor.
Because in this recipe, which was all over the culinary internet a few years back, there’s a lot of kneading to do to obtain this perfect brioche with its delicate inside. Rising times are indicative for a warm room. If the weather is cold, place the dough in front of a heater and wait a little bit more.
Ingredients (for a standard baking tin)
- 85 ml of slightly warm milk
- 20g fresh yeast (or one small bag of dry baking yeast)
- 1 egg
- 180g + 180g of flour
- 70g of sugar
- 4 beaten eggs
- 200 to 250g of flour
- 170g of butter at room temperature
- one egg yolk
Warm up the milk then pour in the food processor bowl together with the yeast, the egg and 180g of flour. Mix the ingredients with the baker’s hook or with a wooden spoon.
Pour the addisional 180g of flour on the dough without mixing.
Cover the bowl with a moist towel and let the preparation rise for about 30 minutes, until its volume has doubled.
Pour the sugar and the beaten eggs on the sponge.
Start kneading with the baker’s hook. Add the flour little by little, kneading.
Increase the kneading speed. the dough forms a ball attached to the hook. Knead for 15 minutes, stopping from times to times to gather the dough which is on the sides of the bowl.
Without stopping the food processor, add the butter, one spoon at a time. I’ve read here and there that the dow disintegrate before forming a ball again, that doesn’t happenned to me. Knead 5 more minutes. In total the kneading time sums up to 40 minutes.
Let the dough rise for about 1h30, until its volume has at least double.
Form the brioche in the tin and let it rise for 40 to 50 minutes… or all night long in the fridge.
Spread egg yolk on the top of the brioche and cook in the oven 20 to 35 minutes at 180°C.