A delectable French recipe that you can enjoy along with a cup of hot coffee or tea!
According to France’s great novelist Alexandre Dumas, Brioche is so-called because the original recipe called for cheese from Brie. Over the years, the recipe evolved and the cheese was graduated eliminated, but the name has remained the same. This buttery, rich breakfast or tea bread is delicious all by itself, but also serves as the departure point for more elaborate creations.
- Break the eggs into a large mixing bowl, then, without stirring, add the unsifted flour.
- In 3 different places, place the salt, sugar, and crumbled yeast. (If the salt or sugar come into contact with the yeast, they'll burn it).
- Gradually add the milk, then, holding the bowl with one hand and mixing with the other, knead for 10 minutes, bringing the cupped hand up and away from the side of the bowl in a lifting motion, so that the dough will be well aerated.
- (If the bowl slips around too much, a folded dishtowel underneath will help keep it in place). Add the butter, and knead for another 5 minutes. The dough should be soft and elastic, but not runny. When it's ready, it will pull away from your hands.
- With a rubber spatula, clean the sides of the bowl, then cover and refrigerate overnight before using.
- On a clear surface, put some flour and knead the dough again. Carefully put a dough into a bread mould and cover it with a damp cloth.
- Meanwhile, pre-heat your oven to 180 degree Celsius and bake the Brioche for 20 minutes or until they get a crispy texture. Allow the Brioche to cool down before you serve them. Enjoy!
- Storage: Cover tightly and refrigerate for up to 48 hours. It can also be frozen for up to 1 month. Allow to thaw overnight in the refrigerator before using.