Brioche is a highly enriched French bread, with a rich tender crumb. The eggs and butter makes it light and gives the rolls its fluffiness with a golden brown flaky crust. Brioche is generally eaten as a breakfast or as a snack with coffee. This recipe uses a no-knead technique which is a non-traditional way of making it. As the dough sits in the fridge for a longer time, it forms the gluten slowly without the need of mixer. The traditional way is a long and painstaking process. So there you go, a simplified brioche recipe to try for yourself. And here goes the recipe,
3 1/4 cups Bread Flour
2 1/4 tsp Instant Yeast
7 Eggs (1 egg beaten with a pinch of salt)
1/2 cup Water (room temperature)
1/3 cup Sugar
16 tbsp melted Butter
1 1/2 tsp Salt
- In a bowl, mix together the flour, yeast and salt.
- In another large bowl, whisk together 6 whole eggs, water and sugar, until the sugar is all dissolved. Whisk the butter until smooth.
- Add the egg mixture to the flour mixture with a wooden spoon until no dry flour remains. (It is going to be a sticky dough, so don't panic.)
- Cover the bowl with plastic wrap and let sit for 10 mins.
- Holding the edge of the dough and fold the dough over itself to the middle. Turn over 45 degrees and fold the dough 6 more times (a total of 8 folds).
- Cover and let rise for 30 mins. Repeat folding and rising every 30 mins, 3 more times. After 4th set folds, cover tightly and refrigerate for at least 16 hrs or up to 48 hrs.
- Transfer the dough to a floured counter and divide into 2 pieces. Now remove golf balls-size pieces (approx 6) and gently apply pressure in circular motions to make the dough smooth.
- Lightly dust the dough balls with flour if it sticks to your hand. Now cover the dough loosely with plastic and let rest for 5 mins.
- Line a baking sheet with parchment paper and place the rolls leaving space in-between the rolls.
- Cover and let rise at room temperature for 2 hrs or until doubled in size. Half-an-hr before baking, adjust the oven rack to the middle position, place baking stone on rack and heat oven to 350 degrees.
- Remove plastic and brush the rolls with 1 egg beaten with salt. Bake until golden brown for 15 to 20 mins, rotating and switching sheets halfway through.
- Transfer the rolls to a wire rack and serve warm.
- Make sure you wrap the dough tightly with plastic before keeping it in the fridge.
- Do no add more flour to the dough if it sticks, rather lightly dust your hands with flour and apply gentle pressure and smoothen the rolls.