Brioche is one of the great French bread inventions to ever come into existence. It’s sweet and soft and tastes great as a sliced loaf or as a bun.
Making bakery-quality homemade brioche is far easier than you might think. You’ll love this take on brioche so much, that you’ll probably never want to get store-bought brioche again.
You can make it as a whole loaf or make it into rolls. You can even braid it for something a little different. We usually make rolls to have with slow-cooked pulled pork & fresh coleslaw.
Using pyrex classic glass bowls lets your dough rise means that you can put the dough in the oven on a very low heat to help it rise. Place foil loosely over the top. Use a big bowl so that the dough doesn’t rise so high that it sticks to the foil.
The original recipe used one cup of oil instead of butter. But we’ve found that butter gives a nicer flavor and texture.
Ensure that the eggs and butter are at room temperature or you won’t be able to knead the dough properly.
If you have a bread maker or an electric stand mixer with a dough hook, you can save yourself time by using it to knead the dough. If you’re in need of a stand mixer, the Ausbuy Stand Mixer, 900W 5.5L 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (Black 40.5 * 24.5 * 33.2cm) is an affordable option.
Traditionally, sesame seeds are sprinkled on top of the brioche. But if you want to change things up, you could sprinkle cumin seeds, chia seeds, or even some grated parmesan on top of the bread/buns.
For more French bread recipes, why not try the best French bread baguette recipe ever!
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