Brioche

Sponge

  • 2 tsp. active dry yeast
  • 3 tbs. lukewarm water
  • 3 tbs. all-purpose flour
  • 1 sachet de sucre vanille

Dough

  • 1 3/4 cups all-purpose flour
  • 3 tbs. sugar
  • 1/4 tsp. salt
  • 1 egg
  • 1/3 cup warm milk
  • 4 tbs. (50g) butter, room temp.
  • orange blossom water to taste
  • 1 egg yolk beaten with 1 tsp. milk
  1. Dissolve yeast in water.
  2. Stir in flour and cover with plastic wrap.
  3. Let stand until foamy (10mn).
  4. In mixer, combine flour sugar and salt.
  5. At low speed add egg, milk and orange blossom water, increase to medium and knead 5mn.
  6. Add butter and knead 5mn.
  7. Add sponge.
  8. Knead until dough is smooth and elastic, adding flour as needed. (7-10mn)
  9. Let rise until doubled.
  10. Punch dough, add chocolate chips if any.
  11. Form dough into small balls for individual pieces or into one big brioche.
  12. Let rise 45mn.
  13. Brush with the egg yolk mixture.
  14. Bake until golden brown (15-20mn for small brioches)