The Real French Brioche
A few weeks ago, I craved the brioche my mom used to make. From memory of my teens, the first experiment produced the essence, but not the texture. After chatting with my mom, I made a few modifications. The second venture tasted like bread, but had the proper firmness. I carried out further alterations and this time it worked. The third time is always the charm. It brought back amazing memories. The recipe is shared below, but you will have to make your own memories.
- 1 Dash Salt
- 150 ml Warm milk
- 50 g Sugar Melted in the warm milk
- 2 Whole Eggs At room temperature
- 100 g Dark chocolate chips unsweet
- 75 g Butter Melted
- 15 g Saf-instant baking Yeast Best yeast for a brioche
- 2 Tbsp Rose water
- 400 g flour
- Mix yeast with a pinch of sugar and a small amount of warm water
- In a large bowl, mix flour with a pinch of salt
- Make a hole in the flour and add sugar, melted butter, rose water, warm milk, yeast, eggs and chocolate chips.
- Mix the Dow for about 15 minutes until it no longer stick to the bowl.
- Cover with a towel and let rise in a warm place for 1 h and 30 minutes
- Take the dow out of the bowl and shape your brioche. For this one, I decided to make it simple.
- Let rise cover with a towel for another 1 hour and 30 minutes
- Heat oven to 375F. Dilute the egg yoke with 1 tbsp of milk - gilting -
- Gild the dow and sprinkle with sugar
- Cook for 20 to 25 minutes. Remove from oven and let it cool before eating.
Ensure yeast and eggs are at room temperature before mixing with other ingredients. Using the right yeast makes all the difference. I use “saf-instant” from LeSaffre. It comes in a 16 oz sous-vide packaging and can be kept up to 2 years in the freezer.