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Best Brioche Recipes

Best Brioche Recipes


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Top Rated Brioche Recipes

You can use white bread for this, but if you have brioche, that would be even better. This decadent spin on grilled cheese is made with a smear of nutella, a bit of mascarpone cheese, strawberries and bananas all packed inside two fluffy slices of bread and toasted in a pan with butter.

Put day-old bread to use in this breakfast for dessert or dessert for breakfast dish. Top with ice cream for an even sweeter treat. This recipe is courtesy of Simply Healthyish Recipes.

This signature burger is served at Paisanos Burger locations throughout the Barclays Center in Brooklyn, New York — home of the Brooklyn Nets.Recipe courtesy of Levy Restaurant Group

For this easy dish, all you need to do is combine barbecue sauce, beer and pork in a slow cooker. Perfect to enjoy in a sandwich, taco, nachos and more. Recipe Courtesy of Seasonal Cravings

Legend has it that it was at this iconic New York City steakhouse that the first order of eggs Benedict appeared. Whether or not it is the truth, the restaurant still serves the dish in full fashion, with elegant touches like caviar and a brioche bun.

This recipe uses elegant shelled French chestnuts and rich brioche bread to create an indulgent, flavorful stuffing that's for more than just stuffing the bird on Thanksgiving.

This is the perfect summer dish for seafood lovers (like me) who also enjoy that extra kick of spice. It's also quite versatile — suitable for a large backyard barbecue, a simple dinner for two, or even a snack on the beach. Sliders have already established themsevles as the ultimate "mini" treat, and this interpretation keeps things fresh and flavorsome.

Mix things up by adding blue cheese, sliced apples, and fig jam to your grilled cheese sandwich.

Made with Gruyère and prosciutto, this is one grown-up grilled cheese.

Don’t just use your grill for burgers: Grill your apricots and buttery brioche for a perfect summer dinner party dessert.This recipe is courtesy of Delish.

Add some streaky bacon to your grilled cheese sandwich to add a little extra salty flavor and crunch.

For easy eating during the Oscars, enjoy these high-brow sliders at your next viewing party. For more Oscar-worthy tips, click here!


Brioche Buns

The inspiration for this recipe comes from our bakery, where brioche buns are among the wide variety of rolls and buns King Arthur bakers produce daily. These particular buns are rich, tender, and pillow-like, similar to our bakery's, and are the perfect vessel for a big, juicy burger.

Ingredients

  • 2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
  • 2 tablespoons (25g) sugar
  • 1 1/4 teaspoons (8g) salt
  • 1 tablespoon instant yeast
  • 3 large eggs + 1 large egg yolk, white reserved for wash (below)
  • 1/4 cup (57g) water
  • 10 tablespoons (142g) unsalted butter, at cool room temperature
  • 1 large egg white (reserved from above) lightly beaten with 1 tablespoon cold water
  • seeds, of your choice, optional

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough. It starts out sticky, and takes 15 to 20 minutes of kneading in a stand mixer to develop, so we don't recommend kneading this by hand.

Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour.

Refrigerate the covered dough overnight, to slow its rise and make it easier to shape.

The next day, remove the dough from the refrigerator, and divide it into six pieces.

Perfect your technique

Brioche Buns

Shape each piece into a flattened ball, and place into the lightly greased cups of an individual pie and burger bun pan. Or place the buns on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them.

Cover the buns, and let them rise until they're quite puffy. This may take as little as 1 hour or up to 2 to 3 hours, depending on how warm your rising environment, and how cold the dough. Towards the end of the rising time, preheat the oven to 375°F.

Brush the buns with egg wash, and bake on the middle rack of the oven for 14 to 18 minutes, tenting with foil after 10 minutes if they appear to be browning too quickly. The finished buns will register at least 190°F on a digital thermometer inserted into the center.


Brioche dough is an “enriched” dough, like a croissant, which makes brioche bread a beloved, eggy, buttery, and slightly sweet French pastry that just happens to be perfect to balance out a salty burger with all the toppings.

You’ll hear a lot of flak from backyard BBQ-ist saying that any grocery-brand 8-pack bag will work for any burger, and not to get fancy, but why settle for a dry bun? Explore the possibilities of a brioche bun! A magical thing happens when your burger is wrapped up in a warm, soft, buttery bread pillow, with crispy lettuce and pickles, and a juicy tomato… I’m getting carried away — it’s no wonder burgers are a summer favorite!


Best Brioche Recipes - Recipes

  1. Kneading:Place all of the ingredients inside the Lékué Bread Maker and mix them by hand until you get a smooth and elastic dough (you also have the option of doing this with the help of a food processor).
  2. Resting: Use kitchen roll or a cloth to lightly spread oil over the surface of the kitchen onto which you are going to empty the dough. Form a single ball and cover it with a cloth and set aside for 20 minutes.
  3. Forming the buns: When 20 minutes have passed, divide the dough into six 60gr pieces. Roll them into balls and give them a slightly elongated shape as you place them in the Lékué mould. When all of the dough is in the mould, use your fingers to make sure that it covers the entire length of the mould and then cover again with a cloth.
  4. Rising: Leave the bread to rise until it doubles in size (approximately 1 hour, depending on the room temperature). At the same time, heat the oven to a temperature of 220 º C (cooking from above/below and fan-assisted) and place the rack in the middle of the oven. It is important that you remove any other trays that might be inside the oven, as they would prevent the air from circulating properly.
  5. Cooking: With the oven preheated to 220º C, place the Lékué mould on the oven rack. Bake the buns for approximately 12 minutes.
  6. Using oven gloves so that you don&rsquot get burnt, remove the rack and bread mould from the oven. Turn the buns out of the mould and put them directly on top of the rack, on top of the kitchen worktop, to allow them to cool. After a few minutes they&rsquoll be ready to taste!

NOTE: Those rolls that we do not consume on that same day can be stored in a plastic bag in the fridge.


What is brioche bread?

Brioche bread is what we call a “rich dough” and is in the same family of viennoiseries (roughly translated as things from Vienna). Viennoiseries are pastries such as croissants and Danish and contain more eggs, butter, sugar, and milk than your typical loaf of bread.

These extra ingredients not only give the bread a ton of flavor but also keeps the bread fresher for longer. You can make brioche savory by mixing in more salt, herbs, cheese, garlic, or even meat. Or you can make it sweeter by adding more sugar, mixing in dried fruits, nuts berries, honey, and spices.

The downside is that all those extra ingredients can get in the way of the rising process (yeast likes to eat flour and sugar, not so much butter and eggs) so to combat that, we mix up a sponge first to get that yeast happy and growing, then we mix in the rest of the ingredients.

To combat this problem, we leave the brioche to retard overnight in the fridge to develop the flavor, let the dough rest and give the yeast time to work.

This is not 100% necessary but it will make your brioche bread much tastier and the dough easier to handle! This is especially great if you want to make your brioche a day ahead and have it ready to bake the next day. Just bring the brioche to room temperature an hour or two before baking, let it rise in a warm spot until it doubles, and then bake it.

Fresh brioche is LIFE-CHANGING. Just trust me.


  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy (optional)
  • 1 teaspoon lemon or orange zest (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 5 cups day-old brioche, cubed or torn
  • 1/2 cup raisins

Preheat the oven to 350 F. Lightly grease an 11-inch by 7-inch pan and set it aside.

Stir the butter into the hot milk until it has melted. Add 1/4 cup of the buttermilk mixture to the eggs and whisk them until the mixture is well blended. Add the warmed egg mixture back into the hot milk and whisk in the sugar, vanilla, brandy, citrus zest, and spices until the mixture is smooth. Toss the custard with the bread and raisins.

Spread the bread and custard into the prepared dish and bake it for 40 minutes, until the top is browned and a knife inserted 1 inch from the edge comes out clean. Serve it warm with whipped cream or creme Anglaise.


Preparation

Make the dough

  • In a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until well combined. Add 4 of the eggs and the milk and continue mixing on low speed to combine. As soon as the dough starts to clump together, remove the paddle attachment and attach the dough hook. (There will still be unmixed egg and flour in the bowl.) Mix on medium speed for 2 minutes. Using a plastic dough scraper or strong plastic spatula, scrape the bowl and hook. Continue to mix until the dough is firm and elastic, about 2 minutes more. The dough may stick to the hook at this point, but that’s OK. Scrape the dough off the hook again.With the mixer on medium-low speed, add half of the butter, a few pieces at a time. Scrape down the bowl and dough hook, and remove the dough hook. Give the dough a few kneads by hand in the bowl, repeatedly folding the dough over on itself, to help incorporate the butter. Reattach the dough hook and add the remaining butter, a few pieces at a time, mixing on medium-low speed. Once all of the butter has been added, increase the mixer speed to medium and mix for 4 minutes. Scrape the dough hook and the sides and bottom of the bowl. Mix again until the dough is smooth, soft, and shiny, about 4 minutes more. You’ll hear the dough slap against the sides of the bowl when it’s ready. (If your kitchen is warm, the dough may seem too loose at this point. Resist the urge to add extra flour, or the brioche may be tough.)

Let the dough rise

  • Use a plastic dough scraper or a spatula to turn the dough out onto a clean, very lightly floured work surface. The dough will be very moist. Knead it by hand a few times and then form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, to a clean large bowl. Cover loosely with plastic and let the dough rise in a warm, draft-free spot until doubled in size, about 1 hour.

Let the dough rise again

  • Use the dough scraper or spatula to turn the dough out, smooth top down, onto a very lightly floured work surface. Again, form it into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Flip the dough over, place your palms on either side of the dough, and tuck it under itself, turning the dough as you tuck to form a loose ball with a smooth top. Transfer the dough, smooth side up, back to the bowl. Cover tightly with plastic. At this point, for best flavor refrigerate the dough overnight. Or let it sit out until doubled in size, about 1 hour. The warmer the room, the faster the brioche will rise, so keep an eye on it.

Shape the brioches

  • If the dough was refrigerated, let it warm to room temperature, about 2 hours.Butter sixteen 3-inch brioche à tête molds (use molds that are 3 to 3-1/4 inches wide across the top and at least 1-1/4 inches high).Turn the dough out, smooth top down, onto a clean work surface. Form the dough into a ball by folding the sides into the middle at 12, 3, 6, and 9 o’clock. Using a scale and a bench knife, divide the dough into 2 equal pieces, about 1 lb. 3 oz. each. Divide each half into 8 equal pieces of about 2-1/2 oz. each, for a total of 16 pieces of dough. Cover the dough with plastic to prevent it from drying out.Roll each piece of dough into a tight ball by cupping your hand over the dough and moving it in a circular motion with the fingers of that hand slightly tucked in.To form the “tête,” or head, hold your hand perpendicular to the work surface, with your fingers straight and tightly together (like you’re going to do a karate chop). Working with one ball of dough at a time (keeping the others covered with plastic), press down onto the ball with the side of your hand about one-third of the way from one of the edges of the dough ball (leaving one-third of the dough to one side of your hand, and two-thirds of the dough to the other side of your hand). Saw back and forth with your hand almost all of the way through until you get a shape that looks like a bowling pin, or a head and body connected by a very thin, almost translucent neck. Holding the dough by the “head,” turn the dough upright so the body is resting on the work surface. Lower the head down into the body, pressing deeply into the body and spreading it with your thumbs and index fingers to make a nest for the head. Tighten the body around the nestled head by tucking and lifting the body up around the head. Gently place the dough in one of the prepared molds, body down. Repeat with the remaining dough. Transfer the molds to a large rimmed baking sheet.

Proof the brioches

  • Cover the brioches very loosely with plastic. Let the dough rise until almost doubled in size and filling the molds, about 1 hour. It should spring back when gently poked with a finger.Meanwhile, position an oven rack in the center of the oven and heat the oven to 375°F. It is important that the oven be thoroughly heated so the brioches bake evenly.

Bake the brioches

  • In a small bowl, make the egg wash by beating the remaining 2 eggs plus 1 egg yolk and a pinch of salt. Lightly brush the top of the brioches (without letting the egg wash drip down into the molds or pans, which would make the brioches stick to their molds). Bake until dark golden-brown on top and golden on the sides (you can lift the brioche slightly to peek in at the edge of the mold), about 18 minutes. (The internal temperature should be 190°F.) Let the brioches cool on a wire rack for 10 minutes before unmolding. Serve while they’re still warm to the touch.

Make Ahead Tips

Brioches are best served barely warm. They reheat well, so any that are not eaten within a day or two can be reheated in a 325°F oven until the outside is crisp, about 7 minutes for small brioches or 15 minutes for large. They can also be sliced and toasted.

Pair with Baked Eggs with Chives and Cream for an utterly simple yet luxurious breakfast.

You can also use this recipe to make 2 full-size brioche loaves or 2 large brioches a à tête. For loaves: After dividing the dough into 16 balls, butter two 8-1/2ࡪ-1/2-inch loaf pans. Arrange eight dough balls in two rows of four in each of the pans. For large brioches à tête: After dividing the dough into 16 balls, butter two 7-inch brioche à tête molds. Place one dough ball in the middle of one of the molds. Arrange six more balls around the side of the mold, resting on the first ball (they won’t touch the bottom of the mold). Place the last ball on top of the dough in the middle. Repeat to make one more 7-inch brioche à tête. To bake both variations: Proof and apply the egg wash as for the small brioches à tête. Bake for about 25 minutes or to an internal temperature of 190°F. Let cool on a rack for 25 to 30 minutes before unmolding.

Wrap cooled brioches well and store at room temperature for up to two days, or freeze for up to five weeks. Let them thaw, wrapped, at room temperature.


Making Brioche: What You Should Know

To pull off homemade brioche, there is much more behind the scenes work, and the ingredients are a little pricier as well. I won’t sugar coat the situation for you:

  • Brioche takes two days, because an overnight cold proofing is required.
  • This bread requires 1 cup of butter and 6 eggs (unheard of, right?)
  • The dough is pretty wet and sticky throughout the whole process.
  • This bread requires lots of patience and a good amount of time to make the dough.
  • There are no shortcuts or quick steps. In order to for this bread to turn out right, you have to follow each step diligently. I’ve also included weight measurements for each ingredient for bakers outside of the U.S!

I know I may have scared you off, but that said, while this bread does take time, it’s not difficult to make.

Plus, compared to some other breads like baguettes (just ask Kaitlin, who unsuccessfully attempted baguettes with pale, limp results every time), this homemade brioche recipe is easier to pull off.

I generally don’t have much patience, but I find this homemade brioche is such a rewarding achievement that I don’t mind it. I’ve already made it a few times, and I’ve earned my bragging rights.

If you do give this brioche recipe a try, leave me a comment, and I’ll give you two big thumbs up for a job well done while you’re snacking on golden bread slathered with butter.


Simple Bread Machine Brioche Dough Recipe

Ingredients

  • 3 large eggs
  • 1/2 cup butter or margarine, softened and cut into small pieces
  • 1/3 cup milk
  • 3 tablespoons water
  • 3/4 teaspoon coarse salt
  • 3 cups bread flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons bread machine yeast

Bread Machine Brioche Method

Now that you have your ingredients, you’re ready to make a delicious bread machine brioche.

Begin by measuring all of your ingredients and adding them to your bread machine. When you add the ingredients to the pan, make sure to add them in the order suggested by the manufacturer of your machine.

Depending on your bread machine, you will need to process your brioche on the basic or white bread cycle with a medium or normal crust.

Now you just sit back, relax, and let your bread machine do the rest of the work. It’s that simple.

After the bread is finished cooking, let the brioche cool inside the machine for about 20 minutes with the lid open before digging in. This amazing trick will keep the sides of the loaf firm while keeping the center nice and moist, giving you the perfect brioche loaf.

Tasty Ways to Enjoy Your Brioche Loaf

Brioche is a great option for breakfast, lunch, or dinner. Since making it in a bread machine is so simple, you can make many quick meals off of one bake.

Just a few examples of delicious ways to enjoy include:

  • Covered in your favorite fruit jam on the side with a spinach and cheddar cheese omelet.
  • As a breakfast sandwich topped with a scrambled egg, smoked bacon, ham, tomato, melted cheddar cheese, and mayonnaise.
  • As a sandwich with deli turkey, Swiss cheese, and a fried egg.
  • Smothered in butter and topped with a cinnamon sugar mixture for a sweet treat.

Take a look at this super easy 10-minute bread machine brioche recipe on YouTube:


Brioche

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is irresistible on a buffet table, or set out a large one on a cutting board at the dinner table. A great brioche has a hint of sweetness, and the rich flavor of eggs and butter.

In France, brioche is popular as a breakfast cake. In fact, Marie Antoinette’s famous “Let them eat cake” was actually “Qu’ils mangent de la brioche.” Brioche dough is used to enrobe sausages or pates before baking, while foie gras is often served with sliced and toasted brioche. By extension, toasted brioche is also wonderful with chicken liver mousse or softer pates it makes excellent sandwiches, and it’s swell with Champagne. Or you can just serve it warm with homemade strawberry jam.

In the unlikely event there’s any left over, slice some up for French toast the next morning. There’s nothing better.

Making brioche can seem intimidating it’s certainly easier to hop in the car and pick some up at the nearest decent bakery. Yet there’s something so wonderful about pulling it out of the oven, steaming hot, and tearing off a tender, feathery morsel. And the truth is, in the world of bread-baking, brioche is much less complicated and more forgiving than something like pain au levain.

The trick would be finding the best recipe: one that resulted in a brioche with the best flavor and texture with the least time and effort.

Some brioche recipes call for kneading, but I looked for recipes in which a stand mixer would do the work. I found them in “The New Doubleday Cookbook,” Julia Child’s “Baking With Julia,” (written by Dorie Greenspan) and Jacques Pepin’s “La Technique.”

Brioche can be made with or without a starter (an extra step for fermenting yeast, which adds depth of flavor). The yeast mixture or starter is beaten for a long time with flour, eggs, butter, sugar and salt. Recipes differ in how the ingredients are added. As the dough is beaten, it becomes very elastic.

The classic brioche a tete (topped brioche) isn’t the only way to go you can also shape them into loaves or simple rolls. Brioche pans, small and large, are now easy to find in better cookware stores.

I started with the recipe from “The New Doubleday Cookbook,” called Brioche II (Easy Method), chosen because it looked so simple. It required no starter, just a packet of yeast.

Unlike Child’s recipe (developed with Nancy Silverton), which called for beating the dough before adding the butter bit by bit, the Doubleday recipe required creaming the butter until fluffy before adding the flour mixture and eggs. Though the resulting brioche had good color -- a nice golden brown -- the crust was a bit thick, almost dry.

Next I tried the Pepin recipe. I was almost certain this would be the best. Pepin, after all, is French, and a master of technique. This one required no starter you just let the yeast mixture ferment for 5 minutes, then all the ingredients were beaten together -- for just 8 minutes, as compared with 15 for Child’s recipe. The most striking difference here was the amount of sugar called for, just 1/2 teaspoon. (The Doubleday recipe called for 3 tablespoons, and Child’s used 1/3 cup.)

But the Pepin brioche came out of the oven not very brown, with a crumb that was almost pudding-like. The flavor was overwhelmingly eggy and very buttery.

In the end, the Child-Silverton recipe was the favorite -- not just for me, but for the entire Times food staff. The crust was a gorgeous, deep golden brown -- helped perhaps by the extra sugar -- and the crumb was delicate, feathery and light. The flavor was deep and wonderful: just eggy enough, nice and buttery, with only a tiny hint of sweetness.

Their recipe takes a bit more work: You need to make a sponge starter, which is the quickest of starters to assemble but still tacks on an extra 30 to 40 minutes. The recipe also tested our stand mixer’s endurance (a sturdy stand mixer is recommended) since it called for beating the dough for such a long time. That extra seven minutes beyond Pepin’s recipe, though, may be what produced the extra fluffiness in the brioche. Beginning with a starter resulted in deeper flavor, so it was well worth it, especially because you can let the dough rise overnight.

But then I thought, why let the dough rise in a bowl overnight, as Child suggests, when it could just as easily rise in the pan? That way, there’d be no rolling and shaping the same morning you wanted to serve and bake the bread. It would be done the night before.

When I tried this, it worked beautifully. The next day I had fresh brioche cooling on a rack, still warm as I was about to serve it.


Weigh up

First, weigh all the ingredients and dice the butter into cubes. If using dried yeast follow the instructions below.

Start kneading

Add the ingredients (minus the butter) to a large mixing bowl and set a 6 minute timer. With a plastic dough scraper, make sweeping circular movements through the ingredients to combine them in the bowl. Once the dough forms a mass, knead slowly on a table, using a slow, stretching motion. Continue this until the timer beeps. At this point the dough will have an even consistency. Scrape the dough back into the mixing bowl, cover with a bag and place it in the fridge for 25 minutes.

Using a dough mixer:

Alternatively you can use a dough mixer. Excluding the butter, add the ingredients to a dough mixer, fitted with a dough hook attachment. Mix on slow speed for 5 minutes, then increase the speed and mix for a further 8 minutes. Slow down the mixer and add the butter, a few cubes at a time. Continue mixing for another 5 minutes, or until the butter is incorporated and nice, luscious, gluten strands are visible in the dough. Skip to step 5.

Fast knead & add the butter

Take the dough out of the fridge and onto a worktop. Set a 5 minute timer and use a stretch, slap and fold technique until the timer beeps. Add the butter all at once and keep kneading for an extra two minutes. Don't worry if it doesn't get fully incorporated. Cover, and place back in the fridge for another 20 minutes.

Knead again

Remove from the fridge again, and knead on the table using a fast technique until the butter is incorporated and nice, luscious, gluten strands are visible in the dough. This can take up to 8 minutes.

Bulk ferment overnight

Place back in the bowl, cover with a bag or plastic wrap and keep in the fridge for 12-14 hours.



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