Classic Brioche

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Brioche is a French bread and is enjoyed by many. Classic Brioche consist of eggs, butter, yeast, and flour, that sounds like a simple to make bread, but there is a catch, it’s time! Making brioche consumes time and please don’t panic, kneading takes 10 minutes, it is the proofing that takes almost 12 hours.

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By now and if you have been a reader of my blog for sometimes, you know that being patient is a virtue I have but not when it comes to baking and cooking. Do you remember my previous post about  French Croissant? There was no proofing of 8 to 9 hours in my recipe, yet the outcome was what you will get from a French Bakery.

Spend less time making Brioche.

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Today, I’m saving your time by skipping the overnight proofing, not only that but I will introduce a new way to making your Classic Brioche healthier and tastier, by adding date nectar instead of sugar, or use both in this recipe will make your brioche’s sweetness just right.

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I have used Date Nectar Made by D’VASH. D’VASH used organic California dates, it’s Non-GMO, Vegan, fat-free, 25% less sugar than honey, and is a great source of antioxidants.

You can get the Date Nectar in sticks which are easy to carry in your bag, and use instead of sugar for your coffee or tea, the product is available in a bottle too.

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You must be thinking how this classic brioche turned out since the proofing time is short (4 hours) and date nectar is used while in the original recipe there is only sugar! Let me assure you that following my recipe you will have a light, fluffy, delicious, and classic version of French Brioche.

Making French Classic Brioche.

In short, all you have to do is, mix all ingredients together, knead for 10 minutes, cover and allow the dough to rise for two hours in warm place. Shape the dough into three equal size balls, place the balls in the pan and let it rise again for two hours. Baking time is 25 minutes. That is a piece of cake, right?

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One last thought about this beautiful loaf, it is a rich bread, so take it easy!

Classic Brioche
Prep Time
4 hrs
Cook Time
25 mins
Total Time
4 hrs 25 mins
Servings: 5
  • 2 cup + 3 tablespoon all-purpose flour
  • 3 large eggs
  • ½ +1/4 teaspoon salt
  • 1 tablespoon date nectar
  • 2 tablespoon sugar
  • ½ cup butter cubed
  • 2 teaspoon dry yeast
  • ***Egg wash: just beat an egg
  1. In a bowl the eggs, yeast, sugar, date nectar, and salt. Beat well until combined.
  2. Add the flour and mix well. Now add the butter and knead for 10 minutes.
  3. You should get somewhat sticky dough but smooth. Cover the dough and let it rise for two hours in warm place.
  4. Knead the dough for few seconds, form three equal size balls and place in greased 9 x 5 x 3-inch loaf pan. Cover and let it rise for one and a half to two hours.
  5. Preheat oven to 350F/180C. Gently brush the dough with the egg wash and bake for 25 minutes.
  6. If the top of the bread starts to get darker fast, cover it with aluminum foil and continue baking.
  7. Let the bread cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
  8. The Brioche can be stored at room temperature in a Ziploc bag for two days. If you want to freeze the brioche, cut it in slices, place in Ziploc bag and place in the freezer for maximum two months.

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This post is sponsored by D’VASH but the opinion shared is all mine.

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    • munatycooking

      26/02/2017 at 7:36 pm

      Thanks Jem :), this version although short but tastes the same as the original version. Hope you enjoy it.

  • Jonathan

    08/04/2017 at 4:33 pm

    Does the yeast need to be activated first before combining with the other ingredients? I tried the recipe but the dough did not rise.

    • munatycooking

      09/04/2017 at 8:47 pm

      It’s better to activate the yeast first if you are not sure how old it is, sometimes although yeast has not expired but for some reason will not let the dough rise. Hope this helps.


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