Hello everyone, I hope your weekend was a good one.
One of my favorite breads to eat in the weekends is brioche, a French sweet bread with lots of egg and butter.
This version is super easy to make, and oh-so good…
Here is the recipe.
Brioche is a French sweet bread which is perfect for weekends. It’s good eaten plain with some jam, or make French toast with lemon, topped with fruit and maple syrup. Are you tempted? I hope so, here is the recipe.
Ingredients
Brioche
- 350 gram all-purpose flour
- 375 gram strong white bread flour
- 3 tsp instant or other dried active yeast
- 100 gram regular sugar
- 1-2 tsp salt
- 160 ml cold water
- 5 large eggs
- 310 gram unsalted butter at room temperature
- 1 egg for brushing
- 2-3 tbsp pearl nib sugar
French lemon toast
- 10 slices brioche
- 4 eggs
- 100 ml milk
- 1/2 lemon
- 1 tsp vanilla extract
- 50-100 gram regular sugar
- banana, strawberries, raspberries, blueberries
- Put all the ingredients except the butter into a mixing bowl, mix for about 10 minutes.
- Start adding the room tempered butter, little by little. When all the butter is added, continue kneading (use the dough hook attachment) for about 10 more minutes until the dough is smooth and elastic.
- Divide the dough into two equally sized parts, wrap in plastic wrap and put in the refrigerator to chill overnight. This photo is taken on the next day.
- Spray two loaf pans (about 23×13 cm or 9×5 inches) with non-stick baking spray. Flour your hands, flatten the dough and fold it together twice to make a loaf. Press down to seal the folds and place seam down into the loaf pans.
- Leave to rise in room temperature for about 4 hours, the dough should feel like a soft pillow when you touch the surface. Brush with lightly whisked egg.
- If you prefer brioche buns you can divide the dough into 16-20 equally sized parts, then shape like buns and arrange in moulds or on a greased baking tray. Leave to rise for 2-3 hours or until doubled in size.
- Brush with ligthly whisked egg, sprinkle with pearl nib sugar if you like. Bake in a 348 F/175 C oven, the breads will need 40-45 minutes, buns about 20-25 minutes. Leave the breads in the pans for 30 minutes before turning out,
- Freshly baked brioche, with love from Manuela.
- This bread keeps well in room temperature for at least 3 days if well wrapped in plastic wrap.
- I love to make brioche buns in these prette pink ramekins.
French lemon toast
- French toast is made from slices of bread dipped in a mixture of milk, cinnamon, egg, vanilla and sugar. I used a day-old brioche loaf here.
- Instead of cinnamon I added some lemon juice which gives the French toast a fresh flavor. Mix together the eggs, milk, lemon juice, vanilla and sugar.
- Dip the slices of brioche into the egg mixture, making sure both sides are soaked.
- Fry in a pan on a medium heat until golden. Some people like their French toast fried until quite dark, just fry it to your taste.
- Bring out a plate.
- I like to top my French toast with fresh fruit.
- Fresh fruit such as strawberries, banana, raspberries and blueberries. Almost your 5-a-day…
- My favorite maple syrup is this one from Stonewall Kitchen
- Good morning beautiful.
- The flavor is quite similar to pancakes, another one of my favorites.
- When I was in New York last December, I had breakfast at a French café every morning. I ordered brioche toast with Nutella, strawberries and banana…
- This combination has become a firm favorite…
- I hope you are tempted! If you have any requests don’t hesitate to drop me a line. Hugs from me to you. Bon appétit. With love from Manuela.
Bon appétit.
With love from Manuela.
