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Sugar Brioche

Sugar Brioche (Antonio Bachour Style)

452kcal
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Prep 45 minutes
Cook 10 minutes
Rise Time 1 day 2 hours 30 minutes
Total 1 day 3 hours 25 minutes
An ultra-luxurious, melt-in-your-mouth pastry brioche learned directly from master pastry chef Antonio Bachour. Enriched with an incredibly high ratio of whole eggs, extra egg yolks, honey, and rich butter, this moist dough undergoes a slow, 24-hour cold fermentation to build complex flavors and structural strength. Shaped in round ring molds, they are poked, filled with butter cubes, heavily sugared, and baked into golden perfection.
Servings 12 Individual Sugar Brioches
Cuisine French

Ingredients

The Enriched Brioche Dough
  • 560 g Bread Flour
  • 53 g Sugar
  • 30 g Invert sugar (or pure honey)
  • 225 g Whole eggs (approx. 4.5 large eggs)
  • 112 g Egg yolks (approx. 6 large yolks)
  • 20 g Milk
  • 6 g Vanilla Extract
  • 13 g Salt
  • 30 g Fresh yeast (See Notes for dry yeast conversion)
  • 265 g Cold butter (cut into small cubes)
The Signature Topping
  • 50 g Unsalted butter (cut into tiny cubes, kept cold)
  • Granulated sugar for heavy sprinkling
  • 1 Egg (beaten, for egg wash)

Equipment

Method

Machine Emulsification & Mixing
  1. In your stand mixer bowl fitted with the dough hook attachment, combine the bread flour, salt, granulated sugar, whole eggs, egg yolks, invert sugar (or honey), milk, and vanilla extract. Mix on a low speed for exactly 5 minutes until a dense, uniform paste develops.
  2. Add half (approx. 132g) of your cold, cubed butter along with the 30g of crumbled fresh yeast into the moving bowl. Knead on low speed for 10 minutes.
  3. Drop the remaining half of the cold butter cubes into the bowl. Continue mixing on low speed for an additional 10 minutes until the fat is completely emulsified, leaving the dough smooth, shiny, and pulling away cleanly from the walls.
  4. Turn the moist, highly enriched dough out onto a clean, very lightly floured workspace using a plastic dough scraper. Knead lightly by hand just a few times to smooth it out, then form it into a tight ball. Ensure your internal dough temperature does not exceed 24°C (75°F).
Cold Fermentation & Shaping
  1. Transfer the smooth dough ball to a large, clean bowl. Cover loosely with plastic wrap and place it into the refrigerator set at 6°C (43°F). Let it slow-ferment undisturbed for approximately 24 hours until it has cleanly tripled (3x) in size.
  2. Remove the cold, firm dough from the fridge. Generously coat your 10cm round ring molds with butter and place them onto a baking sheet. Use a kitchen scale to divide the dough into precise 80g portions. Roll each piece into a smooth ball, place it inside a mold, and press down firmly to flatten it evenly across the bottom.
  3. Let the molds proof at 28°C (82°F) for 2 to 2.5 hours until the dough has doubled in size, showing a light, puffy appearance.
Poking, Dressing & Baking
  1. Gently brush the tops of the puffy dough circles with your egg wash. Lightly grease your index finger with butter or oil, then press straight down into the dough to create several deep pockets/holes across each bun.
  2. Press one tiny cube of cold butter directly into each of the poked holes. Finish by generously sprinkling a thick layer of granulated sugar across the entire top surface of the buns.
  3. Preheat your oven to 350°F (170°C). Bake the sugar brioches for exactly 10 minutes until the edges are beautifully golden brown and the sugar-butter pockets are bubbling. Cool on a wire rack.

Nutrition

Calories452kcalCarbohydrates41gProtein11gFat27gSaturated Fat15gPolyunsaturated Fat2gMonounsaturated Fat8gTrans Fat1gCholesterol242mgSodium257mgPotassium130mgFiber1gSugar7gVitamin A917IUVitamin C0.1mgCalcium42mgIron1mg

Notes

  • Converting Fresh Cake Yeast to Dry Yeast: If you do not have access to artisan fresh baker's yeast, you can easily substitute it with commercial dry yeast. To convert from fresh to dry instant yeast (or active dry yeast), multiply the weight by 0.33. For this recipe, replace the 30g of fresh yeast with 10g of Dry Instant Yeast, blending it directly into your dry flour base during step 1.
  • The Crucial 24°C (75°F) Temperature Ceiling: Highly enriched doughs containing massive amounts of butter can easily break if the friction of the mixer warming the bowl melts the fats. If the internal temperature of your dough approaches 24°C (75°F) during the long 25-minute mix, immediately stop the machine and place the entire bowl into the freezer for 10 minutes to cool before finishing the mix.
  • What is Invert Sugar and Why Use It?: Invert sugar is a liquid pastry paste that binds water exceptionally well. Using it helps keep the baked brioche moist, soft, and completely fresh for days longer than standard sugar alone. If you cannot find commercial invert sugar trimoline, you can substitute it with an equal weight of standard pure honey or light corn syrup.
  • Why Use Round Ring Molds?: Because this dough is incredibly rich in fat, it becomes highly pliable as it proofs at 28°C. Baking them inside greased 10cm pastry rings forces the expanding dough upward rather than letting it melt outward into flat puddles, achieving that iconic tall, dramatic patisserie shape.

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