Homemade brioche bread from Rutger

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Rutger van den Broek shares his favorite baking recipes on his baking blog RutgerBakt.nl . We can share a delicious recipe from him every month. This time: homemade brioche bread!

For the dough:

  • 400 grams of flour
  • 90 grams of milk
  • 1 tablespoon orange blossom water (optional)
  • 4 eggs
  • 8 grams dried yeast
  • 8 grams of salt
  • 60 grams of sugar
  • 175 grams butter, at room temperature

Also needed:

  • Butter, for greasing
  • Flower, for the worksheet
  • 1 egg, beaten
  • Pearl sugar, for sprinkling (optional)

Start with this recipe the night before. Mix all the ingredients for the dough, except the butter, until smooth and knead for at least 10 minutes. Add the butter at the end of the kneading time. The dough is quite sticky, so kneading is easiest with a mixer with dough hooks. Let the dough rise in a warm place for 2 hours, covered.

Knead the dough briefly and then let it rest overnight in the fridge. The next morning, divide the dough into 12 pieces. Grease a 24 cm diameter springform pan and line the bottom with baking paper. Make balls of the dough pieces and place them in the tin. Let the dough rise in a warm place for one and a half to 2 hours.

Preheat the oven to 200°C. Brush the dough balls with beaten egg and sprinkle with pearl sugar if desired. Bake the brioche for 25 to 35 minutes until done and brown. Halfway through the baking time, cover the bread with aluminum foil to prevent the top from getting too dark.


Source: Culy by culy.nl
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