A French yeasted cake mixed like a bread, brioche walks that thin line between the two. One taste, and its buttery texture and flavor immediately distinguishes itself as next level. You’ll find brioche in many shapes and forms, some even sweetened and filled with chocolate, hazelnuts, or sprinkled with a crumb topping.
The dough is extremely versatile and can be refrigerated overnight or wrapped well and frozen for up to a month until ready to shape and bake.
Editor’s Note: For perfect results, you must measure ingredients to the gram. If you want to risk it and use more standard measurements, we converted the ingredient list.
To make the Gravlax Brioche Bun you see pictured above, slice the brioche in half, simply slather dill cream cheese over each half, top with sliced gravlax, pickled onions or diced shallots, capers and fennel fronds.
Chef Isaac’s Brioche
Servings
Ingredients
- 450 grams all-purpose flour 3 cups
- 268 grams butter 13 tablespoons
- 268 grams eggs 5
- 89 grams sugar 1 cup
- 10 grams instant yeast 3 tablespoons
- 9 grams kosher salt 2 tablespoons
- 1 beaten egg for egg wash
Instructions
- Combine yeast, flour, and salt in a mixer and mix for 10 seconds.
- Add eggs and mix on slow for 3 minutes until a very stiff, firm dough forms. Make sure eggs are fully incorporated before adding sugar.
- Add a quarter of sugar and mix until sugar dissolves into dough and dough loosens. Keep adding sugar in a little at a time until it’s all dissolved.
- Slowly add butter to the mixer until it is all incorporated. This can take about ten minutes of mixing. Stop mixing and cover dough to rise until it doubles in size.
- Place dough in fridge for 1 hour so butter doesn’t separate from dough.
- Roll and shape dough as challah bread, sweet buns, babka, rolls, or place in loaf pan.
- Rise for a second time for 1 hour.
- Preheat oven to 350°F. Brush rolls or loaf with egg wash.
- Bake in 350°F oven for 40 minutes. Remove from oven and cool completely before slicing or serving.
And a major typo as 9 gms of salt is more like 2 tsp. not 2 tbs My brioche was salty and didn't rise correctly
I made this today and it is double the amount of salt necessary. It baked well but the dough was not anything I could work and form so I made it in a loaf pan. Came out a lot like a pound cake but more work. I added 2 tbs vanilla extract to give it some nice extra flavor
Sounds yummy. But dairy challah (and all bread, for that matter) is specifically forbidden unless there's a clear sign on the loaf that it's dairy. Maybe make a note of that in the recipe…