Brioche délicatement moelleuse

 

Recipe Details

• Author: Tinsuf
• Cuisine: French / Bakery
• Category: Bread, Breakfast
• Keywords: brioche, soft brioche, enriched bread, sesame brioche
• Prep Time: 25 minutes (active)
• Rise / Proof Time: about 2 hours (total rises)
• Cook Time: 25 minutes
• Total Time: ≈3 hours 20 minutes (including proofs)
• Yield: 1 loaf (8–10 servings)

Ingredients

• 380 g (3 cups) all-purpose flour
• 20 g (≈3 tbsp) cornstarch
• 40 g (3 tbsp) butter (for the dough)
• 50 g (about 5/8 cup) granulated sugar
• 1 large egg
• 7 g (1 tsp) salt
• 7 g (1 ½ tsp) active dry yeast
• 150 ml (2/3 cup) hot milk (see note)
• 40 ml (3 tbsp) vegetable oil
• Melted butter, for brushing
• Sesame seeds, for sprinkling
• 1 egg yolk (for egg wash)

Note: “Hot milk” means comfortably warm (about 40–45°C / 105–115°F) so it activates yeast without killing it.

Instructions

1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and dry yeast until evenly distributed.
2. Add wet ingredients: Add the melted butter (40 g), warm milk (150 ml), vegetable oil (40 ml), egg, and sugar. Combine to form a shaggy dough.
3. Knead until smooth: Turn the dough onto a lightly floured surface or use a stand mixer with a dough hook. Knead 8–12 minutes by machine (12–15 by hand) until the dough is smooth, elastic, and slightly tacky. The dough should pass a gentle windowpane test.
4. First rise: Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size — about 45–75 minutes depending on room temperature.
5. Shape: Gently deflate the dough and divide into equal portions (6–8 pieces for rolls or keep whole for a single loaf). For the described technique: roll each portion into a ball, flatten into a disk, brush half the disk with melted butter and sprinkle sesame seeds on the buttered side, then roll up tightly and place seamside down in a prepared loaf pan or arranged in a baking dish, slightly overlapping.
6. Second proof: Cover the pan loosely and proof in a warm draft-free place until nearly doubled—about 45–60 minutes. The dough should visibly puff and spring back slowly when lightly pressed.
7. Egg wash & bake: Preheat the oven to 180°C (350°F). Whisk the egg yolk with a teaspoon of water and brush the risen dough for a glossy finish. Bake at 180°C (350°F) for about 25 minutes, or until the top is golden brown and an instant-read thermometer inserted into the center reads about 90–95°C (195–205°F) for fully baked enriched bread.
8. Finish: Remove from oven and immediately brush with additional melted butter for a soft crust and enhanced flavor. Sprinkle any extra sesame seeds while the butter is still wet. Cool slightly before slicing—brioche is best enjoyed warm but not piping hot.

Troubleshooting & Consistency Tips

• Dough too sticky: Add flour a tablespoon at a time during kneading—avoid adding too much to prevent a dense loaf.
• Dough too dry: Add a teaspoon of warm milk at a time until the dough comes together.
• Slow rising: Place in a slightly warmed oven (turned off) with a bowl of hot water to create a warm proofing environment.
• Overproofed collapse: If the dough deflates when you touch it, it’s likely overproofed—shape and bake immediately to salvage texture.

Why This Recipe Works

The combination of milk, butter and a modest amount of sugar produces a tender crumb with a fine, open structure. Cornstarch lightens the gluten matrix slightly, contributing to a softer mouthfeel. Brushing with melted butter before and after baking ensures a rich, tender crust and enhances shelf life.

Expert Tips

• Use an instant-read thermometer to check doneness for consistent results.
• For an even softer crumb, replace 25–50 ml of milk with an equal amount of heavy cream.
• Chill the shaped dough briefly (10–15 minutes) before the second proof if your kitchen is very warm—this helps maintain shape while rising.
• For shiny, darker crusts, increase oven finish temperature by 10–15°C for the last 3–5 minutes—watch carefully to avoid overbrowning.

Storage & Make-Ahead

Room temperature: Store wrapped at room temperature for up to 2 days.
Refrigerator: Keep in an airtight container for up to 4 days (reheat gently to refresh).
Freezing: Slice and freeze in a sealed bag for up to 1 month; thaw and warm in a low oven or toaster.Recipe provided by tinsuf. Enjoy this delicately soft brioche as breakfast, a snack, or a special companion to coffee—its tender crumb and buttery finish make it a versatile favorite.