Butter Brioche – Light Yeasted Pastry for Weekend Breakfast

01Method

1. 1

   Remove the milk, yeast, and eggs from the refrigerator one hour before beginning. Prepare your brioche mold by greasing with butter or lining with parchment paper.

2. 2

   Pour the milk into a small pot and warm it gently—just warm enough to keep your finger comfortable in it. Crumble the yeast into the milk, add some of the sugar and a spoonful of flour. Mix lightly and let it rest in a warm spot for 10 minutes to activate. It is fine if some flour particles remain unmixed in the starter.

3. 3

   In a large mixing bowl, combine both flour types, crack in the eggs, add the salt and the activated starter. A stand mixer with a dough hook attachment works best here—let it knead for 10 minutes. If mixing by hand, be prepared for significant physical effort over 15–20 minutes.

4. 4

   Cut the cold butter into small cubes and gradually incorporate them into the dough: add 2–3 cubes at a time and wait for the mixer to fully work them in before adding more. Keep the remaining cut butter chilled between additions. This entire process takes about 10 minutes. The finished dough will be soft and smooth.

5. 5

   Transfer the dough to the prepared mold, press gently to fill all corners, and refrigerate for 8 hours or overnight.

6. 6

   In the morning, remove from the refrigerator, brush with the beaten egg yolk, and let rise at room temperature for 30 minutes.

7. 7

   Meanwhile, preheat the oven to 170°C with both upper and lower heating elements. Bake for 50 minutes.

8. 8

   After baking, allow the brioche to cool briefly in the mold, then turn out and cool completely on a wire rack.

9. 9

   Serve warm with butter and jam for a sweet breakfast, or with butter and cheese or scrambled eggs for a savory option.