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French brioche
French brioche

Before you jump to French brioche recipe, you may want to read this short interesting healthy tips about Snacks that give You Energy.

Ingesting healthy foods can make all the difference in how we feel. If we eat more healthy foods and a smaller amount of the bad ones we typically feel much better. A little bit of pizza does not cause you to feel as healthy as consuming a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. Shopping for snacks can be a challenge because you have countless options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting treat.

If you might be looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for instance is a great snack in the morning hours. Eating on the run may be healthier with whole fiber chips and crackers. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

You will find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to french brioche recipe. You can cook french brioche using 11 ingredients and 20 steps. Here is how you do it.

The ingredients needed to make French brioche:
  1. Provide 300 gr bread flour
  2. You need 200 gr all purpose flour
  3. Use 4 eggs
  4. Get 60 gr warm milk
  5. Use 60 gr sugar
  6. Provide 10 gr salt
  7. Provide 30 gr fresh yeast or 14 gr dry yeast
  8. Get 300 gr butter, cubed and cool
  9. Provide Eggwash:
  10. Get 1 egg
  11. You need 30 ml milk
Steps to make French brioche:
  1. Warm milk and dissolve fresh yeast in luke warm milk. Skip this step if using dry instant yeast.
  2. In a stand mixer bowl, mix flour and sugar. Use very slow speed and add the egg into the bowl.
  3. Add the milk and yeast mixture. Slowly mix them until the dry ingredients are homogenized with wet ingredients. Add salt into it.
  4. Let it knead for 5 minutes.
  5. Slowly add the butter into the mixture while mixing. Bring the speed into medium level.
  6. Let it knead for 15 minutes with medium speed and knead for another 5 minutes with high speed until the dough is elastic and it should not stick anymore. It has good shiny appearance. The temperature of dough is 24/26°C.
  7. Transfer the dough into a greased bowl. Cover it with plastic wrap. Let the dough rise for one hour at room temperature.
  8. Remove the dough out on the counter, deflate/punch down the dough. Flatten it and fold the dough like envelope. Place it back the dough into bowl. Cover it with plastic wrap.
  9. Place the dough in refrigerator overnight at least 16 hours.
  10. Dust your working tops.
  11. Remove the dough from refrigerator and roll out onto a floured surface. Divide the dough as your wish.
  12. Shape the dough and place it on greased baking tray/baking tin.
  13. Cover the baking tin/tray with oiled plastic wrap.
  14. Proof the dough in a warm place until they are double insize, minimun 2-3 hours. Depend on the kitchen temperature.
  15. Pre-heat oven 170°C for 30 minutes.
  16. Make egg wash. Brush the surface of the proofed dough with egg wash.
  17. Bake it in a oven at 170 °C for 20 minutes. Lower the temperature to 120 °C and bake it for another 20 minutes. It depends on the size of loaves. Bake it until dark golden brown.
  18. Pull the brioche out of oven and cool ot down for 15 minutes. Remove bricohe from the baking mold/tray/tins.
  19. Cool the brioche on cooling racks.
  20. Serve it toasted or enjoy as it is.

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