How to make Brioche Recipe - A French speciality bread had in breakfasts.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) (मैदा),

Cuisine : French

Course : Breads

Brioche

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

For more recipes related to Brioche checkout Paneer Aur Pudina Naan , Bread Rolls , Focaccia , Hot Cross Buns . You can also find more Breads recipes like Appam, Bhakri, Pudina Parantha, Chicken Missi Roti. Or try out these recipes from French Cuisine like Vegetable Quiche, Pear Tarte Tatin, Caramelized Banana Crepes, Banana French Toast .

Brioche Recipe Card

Brioche
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Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Brioche

  • Refined flour (maida) 3 cups

  • Salt 1/2 teaspoon

  • Fresh yeast 9 grams

  • Sugar 2 tablespoons

  • Milk 6 tablespoons

  • Eggs 3

  • Butter softened 140 grams

Method

Step 1

Sift flour into a large bowl. Put yeast, sugar, salt and lukewarm milk in a bowl and mix well. Set aside till the mixture begins to froth.

Step 2

Make a well in the centre of the flour and pour in the yeast mixture along with the eggs. Mix well. Add a little water and knead into a soft dough. Knead the dough for four to five minutes until smooth and elastic.

Step 3

Cream the butter well and gradually add it to the dough, making sure that the one added earlier is well incorporated before adding more. Beat until smooth, shiny and elastic.

Step 4

Cover the dough with a damp cloth and set it aside in a warm place to rise for one to one and half hours or until it doubles in volume.

Step 5

Lightly grease muffin moulds. Lightly knock back the dough. Cut off a quarter of the dough and set aside. Shape the rest into twelve equal balls and place them in the prepared moulds. Shape the reserved dough into twelve equal rounds.

Step 6

Place these on the dough balls in the moulds and gently press. Cover with a damp cloth and set aside in a warm place to rise for about an hour or until the dough almost reaches the top of the mould.

Step 7

Preheat oven to 230°C/450°F. Bake in the preheated oven for ten minutes. Reduce the temperature to 190°C/375°F and bake for another twenty to twenty five minutes or until golden.

Step 8

Turn over onto a wire rack to cool.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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