Martha Stewart Bakes Brioche Bread 4 Ways | Martha Bakes S2E3 "Brioche"
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Recipes in this Video
5 recipes
Ingredients
- ●4 cups all-purpose flour
- ●1/2 cup granulated sugar
- ●1 tsp salt
- ●1 tbsp active dry yeast
- ●1/2 cup whole milk, warmed
- ●4 large eggs
- ●1 cup unsalted butter, softened
- ●1 egg (for egg wash)
Instructions
- 1In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, whisk together flour, sugar, and salt.
- 3Add the yeast mixture and eggs to the dry ingredients. Mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Gradually add the softened butter, kneading until fully incorporated and the dough is shiny.
- 6Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 7Once risen, punch down the dough and divide it into small balls (about 1.5 oz each).
- 8Shape one ball into a larger round for the top and place it on top of a smaller ball in a greased brioche mold or muffin tin.
- 9Cover and let rise again for about 30-45 minutes.
- 10Preheat the oven to 375°F (190°C). Brush the tops with beaten egg for a shiny finish.
- 11Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- 12Let cool before serving.
Equipment
mixing bowlwhiskbaking moldplastic wrapoven
vegetarian
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup sugar
- ●1/2 cup milk
- ●1/4 cup unsalted butter
- ●3 large eggs
- ●1 packet active dry yeast (2 1/4 tsp)
- ●1/4 tsp salt
- ●1/2 cup dark rum
- ●1/2 cup water
- ●1/2 cup sugar (for syrup)
- ●1 tsp vanilla extract
- ●1/4 cup raisins (optional)
Instructions
- 1In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, whisk together flour, sugar, and salt.
- 3Add the yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a smooth dough forms.
- 4Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5Preheat the oven to 350°F (175°C). Grease a bundt pan or individual molds.
- 6If using, fold in the raisins into the dough. Pour the dough into the prepared pan.
- 7Bake for 25-30 minutes, or until golden brown and a toothpick inserted comes out clean.
- 8While the cake is baking, prepare the rum syrup by combining water, sugar, and rum in a saucepan. Bring to a boil, then simmer for 5 minutes.
- 9Once the cake is done, let it cool for a few minutes before inverting it onto a serving plate.
- 10Pour the warm rum syrup over the cake, allowing it to soak in. Serve warm or at room temperature.
Equipment
mixing bowlwhiskbundt pansaucepantoothpick
Ingredients
- ●500g all-purpose flour
- ●60g sugar
- ●10g salt
- ●10g instant yeast
- ●6 large eggs
- ●250g unsalted butter, softened
- ●100ml milk, lukewarm
- ●1 egg, for egg wash
Instructions
- 1In a large mixing bowl, combine the flour, sugar, and salt.
- 2In a separate bowl, dissolve the yeast in the lukewarm milk and let it sit for about 5 minutes until frothy.
- 3Add the yeast mixture and eggs to the flour mixture and mix until a dough forms.
- 4Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 5Gradually add the softened butter, kneading until fully incorporated and the dough is shiny.
- 6Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- 7Once risen, punch down the dough and divide it into small pieces (about 50g each).
- 8Shape each piece into a ball and place them in greased mini brioche molds, leaving some space for rising.
- 9Cover the molds with a cloth and let the dough rise again for about 30-45 minutes.
- 10Preheat the oven to 180°C (350°F). Brush the tops of the brioche with beaten egg for a shiny finish.
- 11Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
Equipment
mixing bowlwhiskbaking moldsovenrolling pin
Brioche has its roots in France, dating back to the 15th century, often enjoyed during festive occasions. This rich, buttery bread symbolizes indulgence and celebration, making it a staple in French bakeries. Today, brioche is cherished worldwide, often used for French toast or as a base for gourmet burgers, showcasing its versatility beyond traditional uses.
Ingredients
- ●all-purpose flour
- ●yeast
- ●sugar
- ●salt
- ●eggs
- ●butter
- ●milk
- ●vanilla extract
- ●water
- ●honey
- ●nutmeg
- ●orange zest
Instructions
- 1Activate yeast in warm water until frothy, about 5 minutes.
- 2Mix flour, sugar, and salt in a large bowl.
- 3Add eggs and activated yeast mixture to the dry ingredients.
- 4Knead the dough until smooth and elastic, about 10 minutes.
- 5Incorporate softened butter gradually while kneading.
- 6Cover the dough and let it rise in a warm place until doubled, about 1-2 hours.
- 7Punch down the dough and let it rest for 10 minutes.
- 8Shape the dough into a loaf or rolls and place in a greased pan.
- 9Cover and let rise again until doubled, about 1 hour.
- 10Preheat the oven to 350°F (175°C).
- 11Brush the top with egg wash for shine.
- 12Bake until golden brown, about 25-30 minutes.
- 13Cool on a wire rack before slicing.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option while maintaining moisture.
eggs
Healthier: flaxseed meal
Cheaper: silken tofu
Flaxseed meal provides binding properties with fewer calories.
milk
Healthier: almond milk
Cheaper: water
Almond milk reduces calories and adds a nutty flavor.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds sweetness with a unique flavor.
Techniques
kneadingrisingbaking
Equipment
mixing bowlwhiskdough scraperbaking panovenwire rack
🌶️🌶️🌶️Lowglutendairyeggs
Also Known As
Brioche breadBrioche loaf
Ingredients
- ●4 cups all-purpose flour
- ●1/2 cup granulated sugar
- ●1 tsp salt
- ●1 tbsp active dry yeast
- ●1/2 cup whole milk, warmed
- ●4 large eggs
- ●1 cup unsalted butter, softened
- ●1 tsp vanilla extract
Instructions
- 1In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, whisk together flour, sugar, and salt.
- 3Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Mix until combined.
- 4Gradually add the softened butter, mixing until the dough is smooth and elastic.
- 5Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
- 6Once risen, punch down the dough and shape it into a loaf.
- 7Place the shaped dough into a greased loaf pan. Cover and let it rise again for about 30-45 minutes.
- 8Preheat the oven to 350°F (175°C).
- 9Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- 10Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlloaf panwhiskmeasuring cupsmeasuring spoonsdamp clothwire rack
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