Brioche

Brioche, a classic French bread known for its rich and buttery flavor, delicate crumb, and golden-brown crust. This recipe will guide you through the process of creating a batch of approximately 20 delightful brioche rolls. With their soft texture and enticing aroma, these buns are perfect for enjoying as a breakfast treat, a sweet snack, or as a complement to any meal.

The journey begins by combining wheat sourdough starter, flour, milk, and fresh yeast, allowing the mixture to rise and develop its unique character. As the dough expands and becomes alive, the magic unfolds. Eggs, sugar, salt, and the star ingredient – softened unsalted butter – join the mix, transforming the dough into a luscious, enriched masterpiece.

Makes about 20 rolls

INGREDIENTS:

• 3½ oz (100 g) wheat sourdough starter
• 3½ cups (450 g) wheat flour
• ⅔ cup (75 ml) milk, room temperature
• 5¼ tsp (15 g) fresh yeast
• 5 eggs
• ⅔ cup (75 g) sugar
• 1½ tbsp (25 g) salt
• 1½ cup (350 g) unsalted butter, softened
• 1 egg for brushing

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

WHEAT SOURDOUGH STARTER:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

ROLLS:

1. In a bowl, mix the sourdough with half of the wheat flour, milk, and yeast. Let the mixture rise for about 2 hours.
2. In a separate large mixing bowl, add all the ingredients except the butter. Mix thoroughly.
3. Gradually add the softened butter, about ¼ cup (50 g) at a time, while continuing to knead the dough until well combined.
4. Cover the dough with a cloth and let it rise for about 30 minutes.
5. Shape the dough into twenty small, smooth buns and place them in cupcake molds.
6. Allow the buns to rise until they have doubled in size.
7. Preheat the oven to 400°F (210°C).
8. Brush the risen buns with the beaten egg.
9. Bake the brioche in the preheated oven for about 10 minutes or until golden brown.

Enjoy your freshly baked brioche rolls!

So, with your apron on and oven preheated, embark on a culinary adventure and let the delicate allure of homemade brioche captivate your senses. Whether enjoyed warm or toasted, plain or with a dollop of your favorite spread, these brioche rolls will transport you to a realm of pure indulgence. Get ready to savor the unmistakable taste of homemade goodness with each bite of this classic French delicacy.