Brioche is an airy and slightly sweet pastry containing a lot of butter. Pastry chef Marie-Michèle Dion Bouchard offers you a homemade brioche recipe to please the whole family at brunch time. This is the personal recipe of Martine ,(Martine’s brioches) the mother of a friend of our expert who always found excuses to take a detour through her kitchen when she was cooking her brioches. It’s your turn to enjoy it ،and stay with us for more delicious hearthy recipes inspiration
Ingredients Martine’s brioche
- 125 ml (1/2 cup) lukewarm water.
- 30 ml (2 tbsp.) sugar
- 2 sachets of traditional dry yeast (each sachet contains 8 g of yeast)
- 125 ml (1/2 cup) unsalted butter
- 250 ml (1 cup) sugar
- 1 egg
- 5 ml (1 tsp) salt
- 500 ml (2 cups) milk
- 1500 ml (6 cups) flour
TRIM
- 125 ml (1/2 cup) unsalted butter, softened
- 125 ml (1/2 cup) brown sugar
Preparation brioche
- Mix the lukewarm water, the 2 tablespoons of sugar and the traditional dry yeast in a bowl, then let sit for 10 minutes.
- In another bowl, combine the butter, cup of sugar, egg and salt. To book
- Heat the milk in the microwave until lukewarm. Then pour it into the first mixture, the one made up of water, sugar and yeast.
- Mix the two mixtures together, then add the flour.
- Knead the dough until smooth and let it rest in a bowl covered with a clean cloth for 20 minutes.
- Then roll this dough on a floured surface to make a large rectangle.
- Spread the softened butter and brown sugar over the entire surface of the dough.
- Roll the dough onto itself to make a long coil, then cut it into portions.
- Place the brioches in individual muffin tins in a large buttered dish, cover with a cloth and let rest on the counter for 3 hours.
- Bake in a preheated oven at 350°F (180°C) for 20 minutes.
Finally Martine’s brioche is ready enjoy
