Brioche. Don’t wait for hours to proof this beauty. Rich and impressive loaf and it’s perfect for making bread pudding and French toast. www.munatycooking.com |@munatycooking #brioche
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Classic Brioche Recipe

In this recipe, the proofing time is cut short so you can enjoy your brioche the same day. A rich and delicious loaf of bread and it will make your bread pudding and french toast tastes out of this world.
Course Bread,
Cuisine French
Prep Time 4 hours
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Servings 5
Calories 130kcal

Ingredients

  • 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

Instructions

  • In a bowl the eggs, yeast, sugar, date nectar, and salt. Beat well until combined.
  • Add the flour and mix well. Now add the butter and knead for 10 minutes.
  • You should get somewhat sticky dough but smooth. Cover the dough and let it rise for two hours in warm place.
  • 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.
  • Preheat oven to 350F/180C. Gently brush the dough with the egg wash and bake for 25 minutes.
  • If the top of the bread starts to get darker fast, cover it with aluminum foil and continue baking.
  • Let the bread cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
  • 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.

Nutrition

Calories: 130kcal