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Brioche bread

Masses320 minutes16 people200 kcal calories
1/52/53/54/55/5 (46 votes)
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By Jorge Mendez

This week I bring you a treat for breakfasts and snacks. A Brioche bread so Tender y soft that you will love from the first bite.

A few months ago I proposed to make a similar dough braids with candied fruit whose flavor reminded us quite a bit of the roscón de reyes. As there is still a little left for Christmas, we are going to shape this Brioche into bread so that we can spread it with whatever we want in our breakfasts and snacks.

The basis of the Brioche is the butter. Hence that characteristic flavor. We can accompany you both with sweet As with salty. So I suggest you the jam, pate or cheese to spread so you can taste it. That is if you want to accompany it with something, since it is only delicious too.

Will you stay to see it?

Let's go for it!

Video of the Bread of Brioche recipe

Like every week here I leave you the video-tutorial so that you do not get lost in the process, although you will discover that the difficulty is minimal.

Now, let's go with the recipe.

Brioche bread

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Brioche bread. A piece of homemade pastries that we can accompany with both sweet and salty and that will enliven our breakfasts and snacks.

Brioche bread
  • Jorge Mendez
  • Kitchen: cuisine
  • Recipe type: masses
  • Calories: 200 Kcal
  • Rations: 16
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 20g milk
  • 1 sachet of baker's yeast (7 g) or 25 g of fresh yeast
  • 350 g of bread flour
  • 4 eggs
  • 60-100 g of sugar (depending on what we want more or less sweet)
  • 1 teaspoon of salt
  • 150 g butter at room temperature
  • 1 beaten egg to paint the surface

Preparation

  1. We pour the milk, eggs, yeast, sugar, flour and salt into the glass. We knead programming 7 minutes at spike speed.

  2. Add the butter at room temperature and knead again, programming 2 minutes at spike speed.

  3. We will check that the dough is very sticky. We transfer it to a greased bowl and let it rest for an hour covered with a cloth.

  4. After that time we take it to the fridge for a few hours so that it takes consistency and that way we can work it better.

  5. We remove it from the bowl and knead it a little to degas it. We prepare a rectangular mold and grease it with a little oil or butter. We introduce the dough into the mold making it well distributed and compact. We cover with a cloth and let it rest for 3 more hours.

  6. We preheat the oven to 180º with heat up and down.

  7. We bake it for about 20-30 minutes or until the surface is golden brown.

  8. We let it cool on a rack before unmolding. We unmold and let it cool completely.

  9. We cut it into slices and we can already enjoy it.

What do you think? I hope you liked it a lot!

If so, do not forget to leave a finger above the video and subscribe to channel if you haven't already. So you will be up to date with everything that is cooking.

See you next week, cooks!


Discover other recipes of: Easy, General, More than 1 hour and 1/2, Dough and Bread, For time, Thermomix recipes

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  1.   Concepcion Samso Moya said
    ago 6 years

    About the brío che recipe, can it be made with corn flour and instead of butter Flora. Cook for people intolerant to gluten and milk protein? And with vegetable milk
    Thanks for the information

    Reply to Concepcion Samso Moya
  2.   Conchi said
    ago 6 years

    Hello, can you tell me if the dough can be frozen?
    or the brioche bread I once made ??
    And what would the times be if only half the dough were made.
    It would be only for me and it seems like a lot to me. Thank you.

    Reply to Conchi
    1.    Jorge Mendez said
      ago 6 years

      Hello, Conchi! The truth is that I have never tried to freeze the dough. I am not very in favor of freezing the masses for raising issues and so on. Once done you can freeze it without problems. So I do. I cut it into slices and put it in airtight freezer bags. I am soaking it as I need it and it is just as spongy as freshly made 🙂

      Reply to Jorge Mendez
  3.   MARTA said
    ago 6 years

    How long do you have to leave the dough in the fridge? It is also introduced covered? Thank you

    Reply to MARTA
    1.    Jorge Mendez said
      ago 6 years

      I left it overnight. That way it takes consistency and is easier to work with. You must cover it because the dough keeps rising in the fridge and it can overflow.

      Reply to Jorge Mendez
  4.   Bettina said
    ago 4 years

    Hi, I'm making this recipe right now but I'm going to have the yeast problem. Can I also leave it overnight in the refrigerator instead of 3 o'clock? And continue tomorrow with the second levado? Thanks and best regards

    Reply to Bettina
  5.   dafalin said
    ago 3 years

    I'm going to try to do it, for this Christmas to prepare the famous Torrijas A Feira, which I had at the A Feira Restaurant in the Plaza del Fontán in Oviedo and which I found divine.

    Reply to Dafalin