Posted on 9 Comments

Brioche With Yeast

This brioche dough is made with small amount of dry instant yeast, which makes the whole process go so much faster. It is a very versatile dough, it can be used for sweet rolls, buns or babka.

Brioche dough made with sourdough starter can be found here.

Ingredients

Dough

  • 300g bread flour (100%)
  • 150g eggs (50%) about 3 large
  • 60g sugar (20%)
  • 6g salt (2%)
  • 150g soft butter (50%)
  • 1.5 g dry yeast
  • 27g cold water (9%)
  • Zest of 1 orange (optional for more flavor)

Pastry Cream

  • 125 g heavy cream
  • 125 g milk
  • 50 g egg yolk
  • 50 g sugar
  • 10 g corn starch 
  • 5 g plain flour
  • 1 vanilla bean

Directions 

Day 1

  • 8 am in a bowl of mixer add cold water, yeast, sugar, eggs and whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.
  • 9 am start mixing the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball and seem kind of stiff.
  • Add soft butter, mix for 10-15 more minutes on high speed until the dough is well incorporated and comes up together and will do popping sound during mixing.

Note: make sure the temperature of the dough won’t go higher than 82F/28C, otherwise gluten will start to break apart.

  • Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become puffy.
  • 12pm -1 pm transfer the dough to the fridge for cold fermentation until next day.

Day 2

  • Remove the dough from refrigerator.
  • Divide the dough in 8 pieces, about 87g each.
  • Cover baking tray with parchment paper.
  • Roll each piece of the dough into a ball. Place them on prepared baking tray.
  • Cover and let it proof  for 1-2 hours at 78-84F /24-27C  until they doubles in volume.

Pastry Cream

  • Meanwhile prepare the pastry cream by preheating milk and cream on low heat. 
  • In separate bowl combine yolks, sugar, flour and cornstarch, mix until no lumps remain.
  • Temper yolk mixture with warm cream mixture, whisk, put it back to a low heat. Keep stirring constantly, until the cream will get thicker, add vanilla paste or vanilla bean.
  • Let cool down.

Shaping 

  • Preheat the oven 375F
  • When brioche rolls doubled or more in volume, spread egg-wash all over each roll.
  • Press with your fingers in the middle of each brioche roll, creating а dipper space in the middle.
  • Fill dipper space with pastry cream and top with fresh berries.
  • Sprinkle some sugar on top(optional).
  • Bake at 375 for 10 min, lower temperature to 350F and continue baking for 10-12 min more until edges of each brioche will become golden brown.

Enjoy!

Summary
recipe image
Recipe Name
Brioche with yeast
Author Name
Published On
Preparation Time
Cook Time
Total Time
Average Rating
31star1star1stargraygray Based on 14 Review(s)

9 thoughts on “Brioche With Yeast

  1. Looks delicious, you have great recipes. I make your recipe with stiff leaven and my family loves it. I’ll try this recipe. Have a nice day.
    Yvany

    1. Yvany, thank you so much for your kind feedback 🙏

  2. Que rica se la ve, voy a probar la receta, muchas gracias por compartir la receta 😋😋😋

  3. Hello, you have milk included in the dough recipe but not in the instructions. Please advise?

    1. Sorry, it was a typo. No milk needed. Only water and eggs will play a role of a liquid 🙏

  4. Thank you Natasha for the good recipe, I made this bread yesterday and it turned to be very delicious. The bread was soft, fluffy and dense. Everybody love it. Will it make it again soon👍

    1. Thank you so much for your feedback 🙏

  5. Hi, looks great!! Is this the brioche dough you used for poppy seed buns on your IG?

    1. Yes!

Leave a Reply

Your email address will not be published.