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.
Brioches parisiennes by Christophe Felder
Ingredients
Dough
- 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)
Extra
- egg wash to brush
- pearl sugar to sprinkle
Instructions
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.
Notes
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.
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