Breakfast month has been going well in my corner of the world! In fact, my resolution has proofed to be a full success or so says my husband whenever he is happily nibbling on his breakfast goodies. The other day I baked some homemade brioche for you all as you can see. Brioche is a half sweet, buttery soft bread commonly prepared in France. My french grandmother would make it frequently because you need to know, we are a very big family, also it’s quite a basic easily prepared recipe. She would prepare her homemade brioche the night before, the gorgeous looking dough would rest over night and in the morning it would be popped into the oven.
I like this approach and after having tried a few different recipes and dough tactics, I came to the conclusion that her recipe is a solid success! In short, the day before I bake the homemade brioche, I mix and work out the yeast dough. I let it rise in it’s own time, work it out again, pop it into the fridge over night (in oldern times they would just leave it out and you can do that too but I won’t because of ants in tropical India), take the dough out the next morning, shape it, leave it to rise a bit more, cover with egg yolks and bake it. That’s it!
It’s a very basic and simple bread, nothing fancy but a homemade brioche does taste sensational which is why I love to make it. Also this is a recipe that everybody can try because it includes basic ingredients such as plain flour, sugar, yeast, salt, eggs, milk and butter. In the western world I would always use some bakers flour or in general quality flour but in India we don’t have much choice and I use those loosely packed flours from the neighboring shop. I could also get some wheat grains and walk to the mill so that they transform it into a fine flour, but I don’t. There is a limit to my from scratch options and my time, although the self milling option might not be a bad one if you prefer it this way.
Just a note for those living in the Indian Subcontinent… I don’t use active yeast made in India since I haven’t found a brand that has been as effective as the ones from Europe. However, the best option for you to make this brioche bread is to use fresh cube yeast which should be easily available in the urban and semi rural areas in India. The brand-less fresh yeast has proofed to work very well! Also, before I keep my freshly made dough to rise, I warm up my oven for a few seconds until it’s nice warm inside and then I just pop in my flour and cloth covered dough so that it can rise beautifully. I do this because yeast needs to rise in a warm environment, but while following this trick please keep in mind that yeast is a living being and that it will die (and in turn not rise!) if the environment is above 40 Celsius. Back in Austria, when I visited the hotel management college, we had a heat cabinet where we would keep our doughs to rise and my trick with the oven is basically a copied approach of the heat cabinet.
Anyway… Today I have joined the #Sundaysupper movement once again after having taken a break in the last months. We celebrate a grande 2nd anniversary on this day and of course I couldn’t have missed this cool event. As it comes, 2 years ago, at the inception of this noble idea, the founding #Sundaysupper members had shared their first ever Sunday supper Recipes and one of the recipes was a Brioche by Donna from Cookistry. As you can guess, it was about time for me to share some homemade brioche goodness here! #Sundaysupper could only be a massive success, motivating simple folks like you and me all over the world and naturally I am proud to say that I am a #Sunsaysupper participant!
This brioche recipe is great when you have 1-2 hours extra time in the morning on the weekend. You could surprise your loved ones with your new baking skills and these breakfast brioche rolls. Normally brioche is turned into one big braided “loaf” but I prefer the rolls shape because I tend to give a few away and rolls are just easier to handle in a smaller oven such as mine. Enjoy and if you have any questions, please let me know with a comment on this post!
- 330 grams All Purpose Flour (Maida) (250 + 80 grams for working out)
- 50 grams Sugar
- 2 pinch Salt
- 5 Tablespoons luke warm Milk
- 5 grams Dry active yeast or 12 grams fresh yeast
- 2 big Eggs and 1 small Egg or 2½ Eggs
- 130 grams soft Butter
- 2 Egg Yolks
- In a mixing bowl combine the dry ingredients first, 250 grams flour, sugar and salt. Mix the yeast into the luke warm milk (The milk must not be hot or the yeast will die!) and wait until you can see some bubbles form (that’s to test if your yeast is alive and healthy). Add the milk and yeast to the dry ingredients.
- Break the Eggs into a bowl and whisk them. Add them too to the flour mixture.
- Mix the whole flour bowl content well and work it out into a half smooth ball. Then add 5 smaller batches of the soft butter to the dough, one at a time and always add some of the remaining 80 grams of flour until you have used it all up.
- Turn the dough into a smooth ball, cover with some flour and a kitchen cloth and place in a warm environment for 2 hours to rise.
- After 2 hours of rising, your dough should be double size and have cracks on top. Work out the dough shortly so that the extra air comes out. At this point I keep it in a covered mold over night out or in the fridge to rest.
- The next morning, work out your dough once again with some extra flour and form into 8 equal balls. Place into a greased mold and keep to rise again for ½ hour. Once they have risen again, preheat your oven to 180 Celsius and mix 2 egg yolks together and brush the yolk on top of the rolls so that they will have a golden finish.
- Bake for 20-25 minutes or until the homemade brioche is done (check and poke into the bread with a skewer, if it comes out clean, it’s ready) at 180 Celsius.
- Best enjoyed warm!
Happy Birthday #Sundaysupper! See what my friends have prepared for this occasion…
Brilliant Breads and Breakfast Fare:
- Brioche aux Pépites de Chocolat from Food Lust People Love
- Broccoli, Potato & Cheese Egg Cups from Cupcakes & Kale Chips
- Celebration Strawberry Crepes from The Not So Cheesy Kitchen
- Homemade Brioche from Masala Herb
- Onion Cheddar Cheese Focaccia from Flour On My Face
- Poached Pear Bread from Hip Foodie Mom
Amazing Appetizers and Cocktails:
- Blood Orange Gin Fizz from The Girl In The Little Red Kitchen
- Blue Cheese Walnut Tarts from Magnolia Days
- Caramelized Onion and Mushroom Stuffed Butternut Squash from Small Wallet, Big Appetite
- Cheesy Twists from What Smells So Good?
- Key Lime Pie Martini from girlichef
- Pizza Dip from The Food Army Wife
- Slow Cooker Party Mix from Hot Momma’s Kitchen Chaos
Spectacular Soups and Salads:
- Creamy, Tangy Bacon Salad Dressing from Daily Dish Recipes
- Day at the Beach Healthy Tuna Salad from Shockingly Delicious
- Low Carb Spicy Chunky Vegetable Beef Chili from Yours and Mine Are Ours
- Luscious Fruit Salad from Pescetarian Journal
- Quinoa and Buffalo Chicken Salad from In the Kitchen with KP
- Carne de Porco Alentejana | Portuguese Pork and Clams from Family Foodie
- Chicken Shami Kebab from Soni’s Food
- Chicken and Rice Dinner in the Crock from Momma’s Meals
- Curried Chicken from The Foodie Patootie
- Healthy Chicken Tetrazzini from Citronlimette
- Imagination Stew from Cindy’s Recipes and Writings
- Orecchiette with Chicken, Brocccoli, Mushrooms and Onions from Kudos Kitchen by Renee
- Runny Egg Risotto from Jane’s Adventures in Dinner
- Sautéed Chicken with Tarragon Cream Sauce plus Arugula, Radicchio and Escarole Salad from Crazy Foodie Stunts
- Seafood Stew from Healthy. Delicious.
- Spice-Crusted Fish Tacos with Confetti Salsa from The Weekend Gourmet
- Spicy Roasted Squash and Wild Rice Bake from Curious Cuisiniere
- Spicy Shrimp Tempura Rolls from kimchi MOM
- Spinach Proscuitto Macaroni and Cheese with Walnut Topping from Noshing with the Nolands
- Tuscan Chicken Spinach Soup with Roasted Red Pepper from Sue’s Nutrition Buzz
- Azuki Red Bean Ice Cream from The Ninja Baker
- Banana Pudding Parfaits from Hezzi-D’s Books and Cooks
- Birthday Cake Macaron from A Kitchen Hoor’s Adventures
- Caramel Peanut Butter and Jelly Bars from Pies and Pots
- Chocolate Mousse Torte from That Skinny Chick Can Bake
- Cinnamon Sugar Churros and Chocolate Sauce from Neighborfood
- Crumb Cake Brownies from Table for Seven
- Frozen Chocolate Covered Banana Pops from Ruffles & Truffles
- Gluten-Free Epiphany Cake from Happy Baking Days
- Gluten-Free Vegan Coconut Cookies by Killer Bunnies, Inc
- Happy Birthday Cake Batter Truffles from Take A Bite Out of Boca
- Kahlua Toffee Ice Cream Cake from Webicurean
- Mini Chocolate Bundt Cake with Raspberry Sauce from Peanut Butter and Peppers
- Pineapple Coconut Cupcakes from Basic N Delicious
- S’mores Snack Cake from Alida’s Kitchen
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