This is my favorite recipe for a perfect Brioche Parisienne.
- 400g of plain wheat flour
- ca. 20g of fresh yeast, crumbled
- 2 tbsps of sugar
- 100ml of milk
- 1tsp of salt
- 150g of butter, soft
- 2 eggs
- 1 egg yolk for brushing
Put the flour in a large mixing bowl, form a small indentation in the middle. Put yeast, sugar, and milk in it, stir it slightly and sprinkle with a little bit of flour. Set aside until the yeast is activated and forms bubbles.
Add salt, butter and eggs, knead with a hand mixer using kneading hooks until you have a soft and smooth dough. Cover with a clean kitchen cloth and let it rest at room temperature for approx. 1h., until it has doubled its size.
- Grease a brioche baking pan (22–24cm Ø) with butter. You can substitute a brioche pan with a round cake baking pan (24–26cm Ø). Preheat the oven to 200°C / 400°F.
Transfer the dough onto a flour dusted workspace and briefly knead. Form 3/4 of the dough into a ball, place in the greased brioche pan and press a small depression in the middle. Form the remaining dough into a ball and place it in that depression. Let it rise again for approx. 30 minutes, then brush with 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.