I love French brioche, I mean real French brioche that is eggy, buttery, puffy, with a soft yet crispy crumb, with every bite.
I had the best brioche when I visited Paris years ago and I haven’t been able to find anything similar in the US.
Many brioches just taste like normal breads.
I searched high and low for a homemade and authentic brioche recipe and tried the recipe on Fine Cooking.
My baking assistant Kendoll and I have simplified the baking process and we had great success.
The end results are these golden brioches that are so soft and flaky on the inside.
The texture is amazing and mildly sweet.
I just had to slather on some butter or fruit jam and entirely enjoyed them.
If you are making breads for Easter, try this brioche recipe.
They are worth the time!
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Easy Brioche Recipe
Easy Brioche - the easiest homemade French Brioche recipe ever! It's eggy, buttery, puffy and flaky with a crispy crumbs that you can't stop eating | rasamalaysia.com
- 2 cups all-purpose flour
- 2 1/2 tablespoons + 1/2 teaspoon sugar
- 2 1/4 teaspoons active dry yeast Red Star brand prefereed
- 1 teaspoon table salt plus a pinch for the egg wash
- 2 large eggs room temperature
- 1/4 cup whole milk room temperature
- 1/2 cup unsalted butter, cut into 16 pieces, softened (4 oz.)
- 1 large egg for egg wash
In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add the eggs and the milk and mix on low speed. When the dough starts to clump together, remove the paddle attachment and attach the dough hook. Mix on medium speed for 2 minutes until it is firm and elastic, about 2 minutes more.
With the mixer on medium-low speed, add half of the butter, a few pieces at a time. After all the butter has been added, increase speed to medium and mix for 4 minutes, until the dough is smooth, soft and shiny.
Transfer the dough to a lightly floured surface. Knead it by hand a few times and then form it into a ball Cover loosely with plastic and let the dough rise in a warm spot until doubled in size, about 1 hour.
Pre-heat the oven to 375°F and butter a regular muffin pan. Turn the dough out, smooth top down, onto a clean work surface. Divide the dough into 12 equal pieces. Cover the dough to prevent it from drying out. Roll each piece of dough into a tight ball, and then into a rod and moving it in a circular motion to form the shape above.
In a small bowl, make the egg wash by beating the remaining egg and a pinch of salt. Lightly brush the top of the brioches. Bake until golden-brown, or about 18 minutes. Let cool before turning them out. Serve warm.
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