Amazing FRENCH BRIOCHE Bread Making Process at Home | A True Enriched Dough.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be more economical.

Add lukewarm milk to a bowl.

Add 1 and 1/2 teaspoon of active dry yeast, 3 tablespoons of sugar, and 3 tablespoons of flour to the milk and mix until smooth.

Cover and let it sit for around 30 minutes.

In a separate bowl, mix 360 g of bread flour and 1 teaspoon of salt flakes.

Add three whole eggs and three egg yolks to the mixture, totaling 195 g of eggs.

Cut 200 g of butter into small cubes and let it soften at room temperature.

Combine the flour mixture with the activated yeast mixture in a stand mixer and knead on low speed.

Gradually add the eggs while the mixer is running, allowing the dough to absorb them slowly.

Once all the eggs are incorporated, knead until the dough is soft and smooth, about 15 minutes.

Gradually add the softened butter to the dough, allowing each addition to incorporate fully before adding more.

Knead for an additional 4-5 minutes after all the butter is added.

Check the dough temperature; if warm, place it in the fridge for 30 minutes.

Transfer the dough to a lightly greased bowl, cover, and refrigerate for 2-3 hours.

Divide the dough into six equal portions and roll each into a smooth ball.

Place the balls in a greased bread pan and cover to proof for 45 minutes to 2 hours.

Preheat the oven to 170° C.

Prepare an egg wash with one egg yolk and some milk.

Brush the tops of the dough balls gently with the egg wash.

Bake for 30 minutes, covering with foil if browning too fast.

Let the loaf rest in the pan for 10 minutes before transferring to a wire rack to cool for at least 1 hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens