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Recipe Category / Breads and Pastries

Brioche bread

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Brioche bread

Method

  • In a mixer’s bowl add the milk, yeast, honey, eggs, flour, salt, and beat them with the hook attachment at medium speed, for 4-5 minutes, until you get a uniform mixture. 
  • Add the 60 g butter at room temperature and beat for another 2-3 minutes until absorbed by the dough.
  • Remove the bowl from the mixer and transfer the dough to a lightly greased bowl
  • Cover the bowl with plastic wrap and leave it at room temperature for 1 hour or until the dough doubles in size.
  • Transfer the dough to your work surface, that is already dusted with flour, and roll it out into a 30x45 cm parallelogram sheet, having the large side towards you.
  • Spread the ice-cold butter lengthwise over half of the dough. 
  • Fold the rest of the dough to cover the butter, pressing it to stick the edges.
  • Refrigerate the dough for 2 hours, until firm.
  • Place the cold dough on your floured work surface again and roll it out into a 30x40 cm parallelogram sheet, having the large side towards you. 
  • Mentally divide the large side of the dough into 4 equal parts. 
  • Bring the ¼ from the left to the center by folding it.
  • Bring the ¼ from the right to the center by folding it.
  • Fold the one side on top of the other (like a parcel) in order to create a rectangle with the dough. 
  • Wrap the dough with plastic wrap and refrigerate it for 2 hours.
  • Butter two 10x22 cm loaf tins
  • Roll out the dough again into a 30x45 cm parallelogram sheet and wrap it from the large side into a big roll. 
  • Cut the dough lengthwise in half, in order to get two equal rolls, and transfer one roll in each loaf tin.
  • Cover each loaf tin with a dish towel and allow 45-50 minutes for the dough to double in size.
  • Preheat the oven to 180οC (350ο F) set to fan.
  • Brush the dough with the egg wash and bake them in the oven for 30-35 minutes until the brioche loaves are golden.
  • Remove the loaf tins from the oven and transfer them on a rack to cool slightly for about 20 minutes.
  • Take the brioche loaves out of the tins and cut them into slices. 
  • Serve with butter.
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Nutritional
Chart

Nutrition information per portion

265
Calories (kcal)
13 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

16.0
Total Fat (g)
23 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

9.1
Saturated Fat (g)
46 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

25.0
Total Carbs (g)
10 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

4.6
Sugars (g)
5 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

5.7
Protein (g)
11 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

0.7
Fibre (g)
3 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.4
Sodium (g)
7 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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