Brioche, 3-Ways

Brioche is a sweet, buttery bread that originated in France. Brioche can be eaten with breakfast, lunch, and dinner, making it a versatile addition to any meal. This is a two stage process: DAY 1: In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt on low speed. With the mixer running on low, add the eggs, yolk, and milk. Increase the speed to medium and mix for 4 minutes. Add the butter and continue mixing until thoroughly incorporated, 4 to 5 minutes more. Turn the dough onto a floured work surface. With floured hands, form the dough into a ball. Place the dough ball in an airtight container and let it sit in the fridge for 18 to 24 hours. DAY 2: Turn the dough out of the container onto a floured work surface. Punch down the dough and shape as desired. From here, you can choose which option, Pullman loaf, Cinnamon rolls or Brioche buns.

Cook Time 60 mins

Rest Time 1080 mins

Total Time 19 hrs

Cooking Method: Baking

Cuisine: Europe, French

Courses: Bread & Dough

Difficulty: Intermediate

Dietary: Vegetarian

Ingredients

Brioche

5 cups flour (bread or 00)
1/2 cup sugar
1 tsp active dried yeast
1 tbsp salt (fine sea)
4 eggs plus 1 yolk eggs
1 cup milk
2 cups & 2 tbsp unsalted butter (diced)

Cinnamon Filling

1 cup light brown sugar
2 tsp cinnamon
1/2 tsp salt (fine sea)
4 tbsp unsalted butter (melted)

Topping

3 cups icing sugar
salt (fine sea)
1/4 cup double cream (add more if required)
pecans (chopped, optional)

Brioche Bun Egg Wash

1 egg
1 tsp water

Instructions

Base Dough — Day 1 & Day 2

1
Day 1In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast and salt on low speed. With the mixer running on low, add the eggs, yolk and milk. Increase the speed to medium and mix for 4 minutes. Add the butter and continue mixing until thoroughly incorporated, 4 to 5 minutes more.
2
Cold RestTurn the dough onto a floured work surface. With floured hands, form the dough into a ball. Place the dough ball in an airtight container and refrigerate for 18 to 24 hours.
3
Day 2Turn the dough out of the container onto a floured work surface. Punch down the dough and shape as desired. From here, choose the Pullman loaf, cinnamon rolls or brioche buns.

Cinnamon Rolls

4
ShapeDivide the dough in half. Roll each portion into a large 14 x 6 inch rectangle. Mix the cinnamon, brown sugar and salt. Brush each rectangle with melted butter and sprinkle the filling over. Starting from the long side, roll each rectangle into a roll.
5
Prove & BakeCut each roll into 8 equal parts. Place one piece in the centre of a greased cake pan or pie plate and arrange the remaining pieces around it, pushing together gently. Repeat with the second roll. Cover with cling film and proof at room temperature for approximately 1 hour. Position a rack in the middle of the oven; if available use a baking steel or an upturned baking tray. Preheat to 205°C for 45 to 60 minutes. Place the pans directly on the preheated tray and bake for approximately 12 minutes or until golden on top.
6
IceCombine the icing sugar and salt in a medium bowl. Begin adding cream, starting with 1/4 cup and continuing to add it, whisking continuously, until the sugar has been absorbed and the icing is thick but pourable. Pour over the warm cinnamon rolls. Sprinkle with chopped pecans if desired. Serve warm. Store for up to 2 days or freeze for up to 1 month.

Brioche Buns

7
Shape & ProveLightly beat 1 egg with 1 tsp water. Line a baking sheet with parchment paper. Divide the dough into 12 equal portions, form into balls and place on the baking sheet. Cover with cling film and proof at room temperature for 2 hours.
8
BakePreheat the oven as above. Brush the tops of the buns with the egg wash and place the baking sheet on the preheated tray. Bake for 18 to 20 minutes or until golden on top. Store in an airtight container for up to 3 days or freeze for up to 1 month.

Pullman Loaf

9
Shape & ProveGrease a 9 x 5 inch loaf pan. Form the dough into a rectangle and place it in the loaf pan. Cover with lightly oiled cling film and proof for about 2 hours or until it forms a crown over the top or approaches the top of the pan.
10
BakePreheat the oven as above. Place the loaf pan on the preheated tray and bake for 25 minutes or until the loaf is golden on top. Store in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition Facts

Amount Per Serving
Calories 529.09kcal

% Daily Value *
Total Fat 33.78g52%
Saturated Fat 20.07g101%
Cholesterol 149.10mg50%
Sodium 41.21mg2%
Potassium 120.08mg4%
Total Carbohydrate 47.28g16%
Dietary Fiber 1.25g5%
Sugars 9.52g
Protein 9.67g20%

Calcium 52.57 mg
Iron 2.63 mg
Vitamin D 0.36 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Makes 1 Pullman loaf, 16 cinnamon rolls, or 12 standard brioche buns. Nutrition Facts use one plain brioche bun as the representative serving.