Basic Brioche

Basic Brioche with Strawberry Jam

Basic Brioche with Strawberry Jam

While watching Herbert Keller cooking show on PBS I went on line to find the show. Then as usual I went down the rabbit hole of recipes and became distracted. I ended up not finding what I was looking for, but I found his basic brioche recipe. I do not know much about him other than he was born in Alsace, France. His cooking reflects that. One of the things I have noticed about French chefs is that their recipes are smaller than American recipes. I love that because I like small recipes.

GARD Pro Not Registered

Because brioche is basically an eggy buttery bread I have held off making it.  I might have told you before that when I see a recipe and it calls for two or three sticks of butter I usually move on. The thought of that much butter kind of flips my stomach and I get a little spooked. I just can’t do it. But with this basic brioche recipe, 6 tablespoons butter, 2 cups flour, I think I can.

Proofed Brioche

Proofed Brioche

Then I began to fret over what to bake them in. I could use my muffin pans or a loaf pan, but I really wanted that brioche look. Now don’t laugh, then I remembered while thrifting, in a moment of weakness, I bought these crazy, as seen on tv, tortilla pans. They were still in a sealed box. I imagined they were a gift and someone packed it up immediately and donated them to charity. Well my thought process was since they were new and so cheap I will give them a try and if I don’t use them, then back to the thrift shop for another impulse buyer to fall victim. They do work well to make tortilla bowls. A quick trip to the oven and you have a crispy bowl for your tortilla salad. But, I wanted these to be more than just for making a tortilla salad. I decided to put my brioche in these to see what happens.

The dough was such an easy mix. Most of the time I make my bread by hand. I heard a chef say it would help me get the feel of the dough and in truth that works for me. But, with brioche it is so much looser dough I went to the Kitchenaid with the dough hook. All went well until I added the butter. I immediately thought I had read the recipe wrong, or maybe it was a misprint. (I told you I am an anxious cook.) But, I hung in there. I thought I could always add more flour if I just had to, so I forged on. I turned a really loose dough out on the floured counter. Although it was pretty loose it came together with just a little bench flour. I hand-kneaded the dough a couple times, shaped it into a ball and placed a large bowl upside-down over it so it did not dry out and was not in a draft.

Basic Brioche Cooling

Basic Brioche Cooling

After about 40 minutes of proofing I peeked at it and it had doubled in size, which was the plan. I took a dough scraper and cut the dough into 4 pieces. For the tête I rolled the dough into a log. I took my hand like a karate chop position only gently and rolled my hand over the top third of the log. Then at the bottom third I pushed my thumb through the dough and brought the top (tête) through the hole. I gently placed it into the buttered pan, covered them with a clean towel and let them rise again for the second time.

Just before baking I took a whole egg with 2 tablespoons of water and beat it well so it is smooth. I gently brushed on the egg-wash to get that brioche color.

I baked mine for 25 minutes. I used my thermometer to test for doneness – 210°F.   I removed the brioche from the pan as soon as possible so they would not be soggy on the bottom.

Basic Brioche with Strawberry Jam

Basic Brioche with Strawberry Jam

I am so pleased with this recipe. It has so much potential to build on.  While I could use some practice on presentation I am no longer afraid of the loose dough and not feeling as foolish for buying these silly pans.  I have not tried it yet, but I am going to mix the dough and leave it in the refrigerator overnight.  I can pull it out the next morning, shape it, leave it for a second rise and bake it in the morning to see if I can improve this, but to tell you the truth, I doubt it. Look again at the crumb (texture). It is just delicious.  Stay tuned.

This recipe made 4 brioche.  One brioche this size would make a nice breakfast for two.  May I suggest you give one or two of these to a friend for their breakfast.

5.0 from 2 reviews
Basic Brioche
Serves: 4-6
  • 2 cups all-purpose flour, plus extra for dusting
  • 2 tablespoons sugar
  • ⅛ teaspoon salt
  • ⅓ cup milk, lukewarm
  • 1 tablespoon instant dry yeast
  • 2 eggs, room temperature
  • 6 tablespoon unsalted butter, room temperature
  • 1 egg, lightly beaten with 2 tablespoons water - to brush brioche before baking
  1. In a stand-mixer with a dough-hook attachment, mix together flour, sugar and salt on low speed.
  2. In a small bowl, combine milk and yeast, set aside.
  3. Add eggs to flour mixture, and mix for 2 minutes.
  4. Pour milk and yeast into flour mixture. Raise mixer speed to medium and mix for 3-4 minutes, or until the dough forms a smooth ball.
  5. Add the butter to the dough. Lower the mixer speed to low, and let dough mix for 2-3 minutes or until it comes together and the sides of the bowl are clean. If the dough is too loose, add extra flour 1 teaspoon at a time until desired consistency is reached.
  6. Remove the dough from the mixer and shape into a ball.
  7. Place in a bowl that has been lightly dusted with flour.
  8. Let the dough rise at room temperature or in a warm place for 20 to 45 minutes, or until the dough has doubled in size.
  9. Punch the ball of dough after it has risen, and let it deflate.
  10. Remove the dough from the bowl, and shape into a log.
  11. Cut into 6 even pieces - I cut into 4 pieces.
  12. Shape each piece into a ball, and place desired baking dish.
  13. Let the dough rise at room temperature or in a warm spot for 30 minutes, or until it doubles in size a second time.
  14. Preheat the oven to 375°F.
  15. Very delicately brush the egg wash onto the top of each brioche roll.
  16. Bake 20-25 minutes, or until golden brown.
  17. Remove from pan and place on a cooling rack so they do not get soggy on the bottom.

I am taking these to

Susan’s at Metamorphosis Monday
Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
The LouLou Girls Link Party
Megin’ at Brag About It
Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday 
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
Jody’s at Simple and Sweet Fridays
Sherry at Olives-n-Okra
Aimee at Share Your Creativity

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24 Responses to Basic Brioche

  1. I love brioche…one of my favorites when I lived in France! And…I always picture the pâtisserie window in the first of the Babar books! 🙂 Hope you are doing well, Madonna! Hugs…Debbie

    • Ms. Lemon says:

      Thanks for stopping by Debbie. I am only realizing now all the French cooking that went on at my Grandmother’s until I started blogging. I knew it was different, but I did not know why.

  2. Penny says:

    The brioche is beautiful Madonna. I wish I had those tortilla molds. I will have to look for them. Also, I have never heard of Herbert Keller so will have to look into that also.

    • Ms. Lemon says:

      Thanks Penny. They had never been used and I only paid $2 for them or I would never have bought them. I have been watching Chef Keller on PBS. He is good a telling you what to do and what not to do. I like that rather than watching those competitive shows at the FoodNetwork.

  3. Susan says:

    What a lovely recipe. I am keeping this one. I absolutely love Hubert Keller. He has such a kind and gentle way of speaking. I hope someday you will be able to watch his Christmas show where he goes back to his hometown in Alsace.

    • Ms. Lemon says:

      Oh Susan, I am so glad you know who he is. I just found him, but I love how instructive he is. I will be watching for the Christmas show, especially if it is in France.

  4. Susan says:

    What a great recipe for brioche! I love making bread and can’t wait to try this one with the reduced butter. I only have a large brioche pan so I think this would make enough to fit that!

  5. I’m very impressed with your brioche…they look perfect to me. 🙂

  6. i have always been intimidated to make my own bread-but these look too good not to try! pinning 🙂 btw-love that you used the tortilla pans!!

    • Ms. Lemon says:

      Hi Amanda, I have been intimidated also, but I thought the worst it could get is having to toss 2 cups of flour and 6 tablespoons of butter so I thought that would not be too bad. I am a little embarrassed about the tortilla pans, but I am getting over that also. Thanks so much for stopping by.

  7. I’ll bet you can put this dough in the refrigerator overnight — bread normally responds really well to that (plus you get a deeper flavor, IMO). But I’ve never tried it brioche dough (and all its butter) so I’m not sure how that would work. Anyway, this looks terrific! I love brioche, and it’s been ages since we’ve made it. Time again!

    • Ms. Lemon says:

      I am pretty sure also, but since I have not tried it yet I was reluctant to say it will work. I think I will be making this one often since it does have less butter than most brioche recipes. I love that it only takes 2 cups of flour. As always, thanks for stopping by John, I always get good input from you.

  8. I have never made brioche, per se, but I make a lot of challah and variations of challah. Looking at your delicious post and blog name gave me the inspiration to try to make a loaf of lemon challah. Aren’t blogs great for getting new inspiration. Thanks!

  9. This looks so amazing! I can’t wait to try it. Pinned and tweeted! Thanks for being a part of our party. I hope to see you, Monday at 7 pm. Lou Lou Girls

  10. Sherry says:

    This looks wonderful! You can also stuff these rolls with gelato or ice cream. Thanks for sharing with us at Funtastic Friday:-)

  11. Kitty says:

    Mmmmm would I ever love a slice of your brioche for breakfast tomorrow morning, Madonna. I have made bread for over forty years and have never made brioche. Maybe I was intimated by the amount of butter, also?? Six tablespoons I can handle, though. You are brilliant for using those tortilla pans!!!! Great job! I love that you were creative like that.

    • Ms. Lemon says:

      I hope you will give it a try and let me know your thoughts. I have only been making bread for about 8 – 10 years so I am sure you could teach me a thing or two.

  12. Stephanie says:

    YUM! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

  13. Miz Helen says:

    Your Brioche is just beautiful and would be delicious! Thank you so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  14. Monique says:

    They turned out great Madonna!

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