It is Thursday and I’m already getting ready for this weekend’s brunch! One of my favourite baked good when in France is brioche. I love how soft and buttery it is. Yum!
This recipe doesn’t require a lot of work if you have a stand-up mixer with a hook to knead the dough. If you don’t, good luck! You’ll get a little arm workout in 😉 There are two rises necessary before the dough is ready to go in the oven: overnight and 30 minutes the next morning. And then tada! You can enjoy a warm loaf of brioche for brunch.
This brioche is delicious on its own (seriously, I ate half the loaf without adding any toppings!), but is even better with butter, jam (strawberry is my fav’), nutella or any nut butter. Let me know in the comments below what your favourite toppings are!
If you make the recipe, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂
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Easy Brioche for the Perfect Weekend Brunch
- Total Time: 0 hours
- Yield: 1 loaf 1x
Description
Easy delicious brioche recipe, perfect for your weekend brunch!
Ingredients
- 1 tbsp + 1 tsp instant yeast
- 1/4 cup lukewarm water
- 3 tbsp granulated sugar
- 3 eggs
- 1 tsp salt
- 2 cups all-purpose flour
- 1/2 cup butter (room temperature)
- 1 egg yolk
Instructions
- Mix the yeast and water together in the bowl of your mixer, and wait a few minutes (till little bubbles are appearing)
- Add the flour to the bowl trying to cover the entire yeast/water mixture, and add on top of the flour the sugar and the salt
- Start kneading slowly and add the eggs one by one
- Knead the dough for 5 minutes on P=2
- Add the butter 1 tbsp at a time while still kneading the dough on P=2, then knead the dough for 1o minutes on P=4 (the dough shouldn’t stick to the bowl at the end)
- Form a ball with the dough, place it back in the bowl and cover with a cloth
- Let the dough rise at room temperature for 30 minutes to a hour
- Place the dough on a floured surface and punch it to get the gas out
- Form a ball again, place it back in the bowl, cover and let the dough rise in the fridge overnight
- The next morning, on a floured surface, cut the dough into 6 equal-sized balls
- Place the balls in a loaf pan lined with parchment paper, cover it the pan with a cloth and let the dough rise one last time from 30 minutes to a hour at room temperature
- While waiting, preheat your oven at 350F
- Once the dough has doubled in size, brush the top of the loaf with egg yolk
- Bake the brioche for 27-30 minutes
- When done, let it sit in the pan for a few minutes
- Finally, enjoy this warm brioche with all your favourite toppings! 🙂
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: breakfast
