Brioche

Ingredients Instructions
From Aaron's kitchen

Brioche

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Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

  • The exported ingredient list omits the main-dough ingredients, although several amounts appear in the instructions. The butter quantity is not stated. Those omissions are not filled in with invented amounts.

For the Tangzhong (starter paste):

  • Strong flour (bread flour) : 50 g ( 0:34 )
  • All-purpose flour : 10 g ( 0.34 )
  • Milk (your choice): 120 g ( 0:34 )

For the gilding:

  • Egg : 1 beaten egg ( 15:06 )

Step-by-Step Cooking Instructions

Step 1: Tangzhong Preparation

  • In a small saucepan, mix the 50 g of strong flour, the 10 g of regular flour and the 120 g of milk ( 0:34 ) .
  • Heat over low heat, stirring constantly, until a thick paste/glue consistency is achieved ( 0:19 ) . Let cool.

Step 2: Mixing the main dough

  • In the bowl of your stand mixer, break the 8 eggs ( 1:08 ) .
  • Add the salt (13 g) ( 1:18 ) , the cooled Tangzhong ( 0:19 ) , the strong flour (500 g) ( 2:46 ) and the classic flour (90 g) ( 4:33 ) .
  • Add the dry yeast (14 g) ( 5:19 ) , the milk (80 g) ( 5:27 ) and the sugar (200 g) ( 7:01 ) .
  • Using the dough hook, start mixing slowly (speed 3 on a KitchenAid) ( 7:38 ) .
  • Let the robot run for 10 to 15 minutes until the dough begins to homogenize and form an elastic gluten network ( 7:50 ) .

3. Incorporating the butter and the first rise

  • While the mixer is running, gradually incorporate the softened butter, piece by piece ( 8:14 ) . Wait until each piece is fully incorporated before adding the next ( 8:27 ) .
  • Once all the butter has been incorporated, cover the bowl with plastic wrap ( 9:05 ) .
  • Let the dough rest and rise at room temperature for 2 hours ( 8:57 ) .

Step 4: Shaping the balls

  • Lightly oil your work surface or pastry mat ( 9:31 ) .
  • Deflate the dough by lifting and firmly folding it over several times ( 10:29 ) . Brioche dough is very sticky, this is perfectly normal ( 10:19 ) . Sprinkle with a little all-purpose flour if it is too difficult to handle ( 11:28 ) .
  • Using a pastry cutter, divide the dough in two (to make two cake tins) ( 1:25 ) .
  • Next, divide each half into several pieces ( 12:55 ) . Form balls of different sizes with the palm of your hand using a circular motion ( 13:20 ) .
  • Place the balls of dough side by side in your cake tins ( 12:35 ) .

Step 5: Cooking

  • Preheat your oven to 160 °C ( 14:56 ) .
  • Generously brush the tops of your brioches with the beaten egg to obtain a beautiful golden crust ( 15:06 ) .
  • Place in the oven and let it cook for approximately 25 minutes ( 15:16 ) .
  • Allow to cool slightly before slicing or enjoying in detachable pieces ( 13:34 ) .

Recipe from Aaron in the Kitchen. View the original page.

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