Description
Sweet and buttery brioche pastry brings French bakery magic to your kitchen. Rich, golden layers melt with delicate flavor, inviting you to savor each heavenly bite of this classic European treat.
Ingredients
Scale
Main Ingredients:
- 4 cups (480 grams) all-purpose flour
- 4 large eggs, room temperature
- 1 cup (227 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) whole milk, warmed
Flavoring and Sweetening Ingredients:
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
Filling and Optional Ingredients:
- 1 cup (170 grams) chocolate chips
- 1 cup fruit preserves (e.g., raspberry, apricot)
- 1 cup (226 grams) cream cheese, softened
- 1/4 cup (30 grams) powdered sugar (for sweetening cream cheese, optional)
Instructions
- Initiate the dough preparation by activating yeast in warm milk with sugar, allowing it to bloom and become frothy for 5-10 minutes.
- Gradually integrate flour, salt, and eggs into the yeast mixture, creating a cohesive base for the brioche pastry.
- Methodically incorporate softened butter into the developing dough, kneading on a lightly dusted surface until achieving a silky, elastic consistency.
- Transfer the refined dough to a greased vessel, envelop with plastic wrap, and permit fermentation in a warmth-conducive environment for 1-2 hours until volume doubles.
- Deflate the risen dough and roll into a thin rectangular sheet approximately 1/4 inch thick.
- Meticulously slice the dough into precise squares, positioning a generous dollop of filling at the center of each section.
- Carefully fold pastry corners inward, sealing the filling within delicate pockets.
- Arrange assembled pastries on a parchment-lined baking sheet, allowing a second proofing period of 30-45 minutes.
- Heat oven to 375F (190C), preparing for optimal baking conditions.
- Bake pastries until achieving a lustrous golden-brown exterior, approximately 15-20 minutes.
- Remove from oven and permit brief cooling, optionally dusting with a delicate veil of powdered sugar before serving.
Notes
- Activate yeast properly by ensuring milk temperature is between 100-110°F, which creates perfect activation without killing the microorganisms.
- Choose high-protein bread flour for maximum gluten development, resulting in a more tender and stretchy brioche texture.
- Incorporate butter gradually and at room temperature to maintain dough consistency and prevent separation during mixing.
- Consider chilling dough overnight for enhanced flavor complexity and easier handling, especially for intricate shaping techniques.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 100 mg