How about a good brioche like at the bakery? This brioche is delicious! It is stringy and soft as can be. For my part, it’s the best brioche I’ve ever eaten!
To obtain a good soft brioche , you will have to wait one night. You simply need to organize yourself by preparing the dough in the afternoon or evening before going to bed.
With this recipe you can make 2 braided brioches.
Bun
450 g flour
3 eggs
100 ml of milk
16 g of fresh baker’s yeast (or 8g of dry yeast)
100 g of sugar
10 g of salt
150 g of soft butter
Gilding
1 little big sugar
1 egg
1 tbsp cream (or milk)
PREPARATION OF THE RECIPE
Bun
1
Start by preparing the sourdough. In a bowl, pour the lukewarm milk and mix with the yeast. Add 100 g of flour then mix. You should get a paste.
2
Pour the remaining 350 g of flour on top and mix. Leave to rise for 15 to 20 minutes in a warm place. The leaven should come out slightly and appear (see photos below).
3
Collect the bowl then pour in the eggs, salt and sugar.
4
Knead at speed 1 for 5 minutes and gradually add the soft butter. Then accelerate to speed 2 and knead for 20 to 25 minutes. The dough has a sticky appearance but should not stick to your fingers.
5
Transfer the dough to an oiled salad bowl. Cover it and let it rise for 1 hour to 1 hour 30 minutes.
6
Release the dough and film on contact. Reserve one night in the fridge. Refrigerating will allow the yeast to develop all its flavors.
Assembly
7
The next day, lightly degas the dough and divide it in half.
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