Parisian Brioche

Ingredients

• 500 g Wheat flour (type 45) (Sift to avoid lumps)
• 60 g Granulated sugar
• 10 g Fine salt (Separate from the sugar)
• 20 g Fresh yeast (Crumble in the center of the bowl)
• 4 Eggs (Crack directly into the bowl)
• 250 ml Warm milk (From the fridge, at room temperature (≈ 25 °C))
• 250 g Unsalted butter (Cut into small cubes, add gradually during the “dough rise” program)
• 1 Egg yolk (for glazing) (Beat with 1 tbsp water)

Instructions

1. Prepare the ingredients

   Separate the salt and sugar, crumble the fresh yeast in the center of the robot's bowl, crack the eggs directly onto it, then pour in the warm milk.

   Time: PT5M

2. Mix and start kneading

   Attach the kneading hook, run the robot in manual mode at speed 3 until the dough is homogeneous.

   Time: PT5M

3. “Dough rise” program and butter incorporation

   Start the robot in “dough rise” mode. Add the unsalted butter in small cubes gradually while the robot works. The robot stops automatically when the texture is ideal.

   Time: PT10M

4. First rise

   Remove the bowl, cover the dough with plastic wrap and let rise for 1 hour at room temperature (or near a heater).

   Time: PT1H

5. Degas and shape

   On a floured work surface, press the dough with your hands to expel the air, then cut about a quarter of the dough to form the brioche’s “head”. Form a second ball with the remainder for the body and place both pieces in the Parisian brioche pan.

   Time: PT10M

6. Second rise

   Cover again with plastic wrap and let rise for 1 hour until the dough doubles in volume.

   Time: PT1H

7. Glazing

   Brush the surface of the brioche with the beaten egg yolk (with a little water) using a brush.

   Time: PT2M

8. Baking

   Bake the brioche at 180°C for 30 minutes until nicely golden.

   Time: PT30M

   Temperature: 180°C

9. Cooling

   Remove the brioche from the oven, let it warm for 10 minutes in the pan, then unmold and let cool completely on a rack.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type 45): All-purpose flour
• Instead of Granulated sugar: Granulated sugar
• Instead of Fresh yeast: Active dry yeast (5 g)
• Instead of Eggs: Liquid eggs in a bottle
• Instead of Warm milk: Warm almond milk
• Instead of Unsalted butter: Unsalted vegetable margarine
• Instead of Egg yolk (for glazing): Whole beaten egg

Equipment Needed

• Bosch Series 6 stand mixer with bowl
• Kneading hook
• Plastic wrap
• Parisian brioche pan (round shape with head)
• Silicone spatula (optional)
• Dough cutter or pastry cutter (optional)
• Oven
• Kitchen brush (optional)
• Floured work surface (optional)

Critical Steps — Do Not Skip

• Crumble the fresh yeast in the center of the bowl without mixing immediately.
• Incorporate the butter gradually during the “dough rise” program.
• Observe the two rise periods (1 h + 1 h) at room temperature.
• Glaze with egg yolk to achieve a beautiful color.

Chef Tips from the Video

• Use butter at room temperature but still firm for better incorporation.
• Make a small slash on top with a knife before baking for a more professional look.
• Serve warm with unsalted butter or jam.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, good for only 1 day.

Make-Ahead Tips

• The brioche can be baked the day before and gently reheated in the oven before serving.
• The dough pieces can be shaped, frozen raw and baked directly after thawing.