This exquisite recipe will transport you on a journey of flavors and textures, combining sweetness with airy lightness. Brioche, often associated with warm moments and small gourmet pleasures, is an invitation to indulgence. Follow the steps below carefully to create your own baking masterpiece at home.

History and Origins of the Recipe

La brioche, ce délice du four, a une histoire riche et délicieuse. Originaire de France, elle a conquis le cœur des amateurs de pâtisseries du monde entier. Traditionnellement, la brioche était réservée aux jours spéciaux et aux occasions festives. Aujourd’hui, elle est devenue une gourmandise quotidienne, apportant une touche de luxe à nos petits-déjeuners et collations.

Tools, People, and Cooking Time

Tools Needed:

  • Springform pan
  • Blender
  • Mixing bowls
  • Hand mixer
  • Knife
  • Measuring cups and spoons

Number of People:

This recipe yields approximately 10 slices, making it an ideal dessert for gatherings or a sweet treat for the family.

Cooking Time:

Preparation: 30 minutes

Total Time: 4 hours 30 minutes (includes chilling time)

Ingredients and Substitutes

For Mass:

  • 2 eggs
  • 1/2 cup condensed milk (120ml)
  • 1 spoon of margarine or butter
  • 1 cup of water (240ml)
  • 1 spoon of dry organic yeast
  • 3 1/2 cups all-purpose flour (240ml measuring cup)

For the Filling (Optional):

Some filling suggestions are: candied fruits, grated coconut, or guava paste.

To the Roof:

120ml condensed milk

Grated coconut for sprinkling


Preparing the Dough

  1. Yeast Activation: In the mixer bowl, add the packet of instant baker’s yeast and the sugar. Mix gently.
  2. Incorporation of Dry Ingredients: Add the type 45 flour to the bowl, followed by the weighed eggs and supplemented with milk, cognac, butter, and salt. Follow the order indicated in the instructions for your robot.
  3. Kneading: Knead the dough for 15 minutes, allowing the ingredients to blend together perfectly. Be sure to follow the instructions in your robot’s manual.

Rising of the Dough

  1. First Rise: Cover the dough with a cloth and let it rise for 1.5 to 2 hours. The dough should triple in volume, ensuring an airy texture.
  2. Shaping: Place the dough on a floured work surface and divide it into 3 equal pieces. Shape these pieces into 3 long strands of approximately 30 cm.
  3. Braiding: Braid the strands starting in the middle to ensure perfect regularity. Form a crown and place it on a baking sheet. Leave to rise for 1 hour 15 minutes.

Cooking Brioche

  1. Preparation for Cooking: Beat a whole egg with a little salt and milk. Gently brush the brioche with a kitchen brush. For a sweet touch, sprinkle with sugar pearls.
  2. Preheating and Cooking: Preheat the oven to 150°C. Bake for about 30 minutes, until the brioche is golden brown to perfection.

Top 4 Mistakes People Usually Make and How to Avoid Them

Mistake 1: Yeast Activation

Many people make the mistake of not properly activating the yeast. To avoid this, ensure that the yeast and sugar are mixed gently and allowed to activate before proceeding.

Mistake 2: Over-Kneading the Dough

Over-kneading can lead to a tough texture. Follow the recommended kneading time and instructions in your robot’s manual to achieve the perfect consistency.

Mistake 3: Inadequate Rising Time

Insufficient rising time can result in a dense brioche. Make sure to cover the dough and let it rise for the specified duration to achieve the desired airy texture.

Mistake 4: Incorrect Baking Temperature</ h3>

Setting the oven at the wrong temperature can affect the brioche’s color and texture. Follow the recommended preheating and cooking temperatures for a golden-brown perfection.

FAQ for 5 Questions about this Recipe

Q1: Can I use active dry yeast instead of instant baker’s yeast?

A1: Yes, you can. However, make sure to activate it in warm water with a pinch of sugar before incorporating it into the dough.

Q2: Can I omit the filling?

A2: Absolutely! The brioche is delicious on its own, but adding filling options like candied fruits or coconut can enhance the flavor.

Q3: Can I use a different type of flour?

A3: While all-purpose flour is recommended, you can experiment with different flours. Keep in mind that it might affect the texture slightly.

Q4: Can I freeze the dough for later use?

A4: Yes, you can freeze the dough after the first rise. Thaw it in the refrigerator before shaping and baking.

Q5: How do I store the baked brioche?

A5: Store the brioche in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.


Indulge in the delightful world of extra soft brioche with this carefully crafted recipe. Whether enjoyed on its own or with added fillings, this brioche is sure to elevate your baking skills and bring a touch of luxury to your table. Follow the steps, avoid common mistakes, and savor the sweet rewards of your homemade masterpiece!

Leave a Comment