There’s nothing like the smell of brioches baking in your oven.
For these brioches, I choose a recipe from a great french pastry chef, Christophe Felder: they are soft, not so sweet, with a rich flavor and light texture.
The brioches are soft like a pillow and buttery…..
Eat them warm for breakfast……it is so worth it.
- 2 cups (250 g) strong bread flour
- 1/3 oz (10 g) fresh yeast (i used 9 g)
- 3 medium whole eggs (150 g) room temperature
- 2 tbsp (30 g) superfine granulated sugar (I used 3 tbsp - 45 g)
- 1 ½ sticks (3/4 cup) less ½ tbsp (165 g) soft unsalted butter, diced
- 1 tsp (5 g) salt (i used ½ tsp - 3 g)
- egg wash to brush
- pearl sugar to sprinkle
- In the bowl of a stand mixer, fitted with hook attachment, place sifted flour with fresh yeast.
- Gradually add whole eggs and knead.
- Gradually add sugar and when it will be completely absorbed, add butter, a piece at a time.
- Knead for at least 10 minutes.
- Then, add salt and knead until incorporated (see notes).
- Shape the dough into a ball, place in a bowl, cover with plastic wrap and refrigerate for at least 12 hours.
- The day after, cut the dough into 40 g piece, and with your hands, shape into a ball and place in a muffin mould to rise (I used muffin cases: 6 cm in diameter and 4 cm high).
- (it is necessary a mould, as the dough is rich in butter).
- Let rise for 2.5 - 3 hours in a warm place.
- Heat fan oven at 320 F-160°C.
- Brush with egg wash, sprinkle with pearl sugar and bake for 15-20 minutes until golden.
- I prepared the small brioches twice and you will find my suggestions in brackets.
- I preferred to increase sugar and reduce salt because I prefer sweeter brioches.
- The first time I prepared them, I found them almost salty.
- If you shape 50 g balls, you will get 12 brioches.
- I used muffin cases placed in muffin tin.
- If you place the small balls in muffin tin, remember to grease the mould.
- If you use silicone mould, it is not necessary to grease.