Home > No Knead Breads > Brioche Recipe

With this traditional brioche recipe, the dough is baked in a fluted pan and includes a topknot. This is a no knead bread where the batter is beaten to develop the gluten. With this particular recipe, we recommend using a mixer (or bread machine) to mix the dough.

Brioche Recipe

Ingredients:

• 1 1/2 cups Bread Flour
• 1/2 teaspoon salt
• 6 tablespoons butter, unsalted
• 2 tablespoons sugar
• 2 large eggs
• 1 1/2 teaspoon yeast

Glaze

• 1 large egg yolk
• 1 tablespoon milk

Directions:

Have all ingredients at room temperature.

In mixing bowl, combine sugar, salt, 1 cup bread flour and yeast. Add eggs and butter; mix on medium speed for 3 minutes.

Gradually add the remaining flour; mix with beater or paddle for 5 to 7 minutes, or by hand, until dough is perfectly smooth, glossy, and elastic. Do not add additional flour.

Place dough in bowl. Cover; let rise until doubled and indentation made with finger remains; about 1 3/4 – 2 hours.

Shaping and Baking

Gently punch down dough. Cover with plastic wrap; refrigerate for 2 to 18 hours. Although dough does not actually rise during refrigeration, it is considered a rising time.

Cut off 1/4 dough for topknot; set aside.

On a lightly floured work surface, shape remaining dough into a ball; place in greased brioche mold. With fingers, form a deep hole in center of ball by pushing almost to bottom of pan. To form topknot, shape reserved dough into a teardrop shape; gently press narrow section well down into hole.

Cover; let rise until doubled and indentation remains after lightly touching side of dough with finger. The amount of rise-time will vary with temperature of dough, about 2 to 4 hours.

Lightly brush brioche with egg glaze.

Bake in preheated 425°F (375°F convection) oven for 8 minutes. Reduce temperature to 375°F (325°F for convection oven) and continue baking for 15 minutes or until well browned. If needed, loosely cover top with aluminum foil to prevent over-browning.

When baked, the internal temperature will measure 200°F with an instant-read thermometer and bottom will sound hollow when tapped.

Unmold brioche; transfer to wire rack to cool.

Used with permission: Copyright 2008 SAF Perfect Rise Yeast – All Rights Reserved