My favorite recipe for an easy yet perfect Brioche Parisienne.
Easy Classic Brioche Parisienne
- 400g of plain wheat flour (all-purpose flour)
- ca. 20g of fresh baker’s yeast, crumbled
- 2 tbsps of sugar
- 100ml of warm milk
- 1tsp of salt
- 150g of butter, soft
- 2 eggs
- 1 egg yolk, whisked
Put flour in a large mixing bowl and form a small depression in the middle. Crumble the yeast into it, add sugar and milk. Stir it slightly and sprinkle with a little bit of flour. Set aside until the yeast is activated and forms bubbles (this process takes about 10 – 15 minutes).
Once the yeast mixture is active add salt, butter, and eggs. Mix all ingredients with an electric hand mixer, using kneading hooks, until you have a soft and smooth dough. Cover the bowl with a clean kitchen towel and let it rest at room temperature for approx. 1h., until it has doubled its size.
- Grease a brioche mold (22–24cm Ø) with butter (you can substitute a brioche mold with a round cake baking pan). Preheat the oven to 200°C / 400°F.
Transfer the dough onto a flour dusted workspace and briefly knead by hand. Pinch off about 1/4 of the dough and form it into a small ball. Form the remaining 3/4 of the dough into a ball and place it in the greased brioche mold, smooth side up. Press a small depression in the middle and place the small ball in it. Let it rise again for approx. 30 minutes, then brush with the whisked egg yolk.
Bake for about 40 – 45 minutes in the lower half of the oven. Take out, cool slightly, remove from the baking pan and let it cool down completely on a cooling rack.