Some Recipes For Homemade Brioche

How to make homemade brioche? There are many recipes and many ideas. We offer you some with different ingredients. Don’t let them escape!

There is nothing better than a kitchen that smells of freshly baked bread. Yet less and less often bread is being baked at home. But this process is simpler than you might think and the result is surprising and delicious. Below we will see some tips for making simple homemade brioche bread recipes , which everyone will love.

Homemade brioche pan with chocolate chips

Ingredients

• A pinch of salt
• 3 medium eggs (180 g)
• 3 tablespoons of sugar (30 g)
• Chocolate chips (flavored)
• ½ stick of butter (50 g)
• 2 cups of milk (200 ml)
• 2 full cups of flour (500 g)
• 1 and a half tablespoons of fresh yeast (15 g)

Preparation

1. Dissolve the fresh yeast in the flour with the help of your fingertips.
2. Add the butter (it must be at room temperature) and mix with your fingers.
3. Add the sugar, salt, eggs and milk (lukewarm).
4. Work the dough with your hands, until it is no longer sticky on the fingers and takes on an elastic consistency.
5. Add the chocolate chips and knead a little more so that they blend well.
6. Shape into a ball, place it in a deep bowl and cover with a kitchen towel. Leave to rest for about 40 minutes, away from drafts and in the heat.
7. When this time has elapsed, divide the dough into smaller portions and give it the shape you want. Small balls or mashed sandwiches will do
8. Put in a preheated oven at 180 ° C for about 20 minutes.

Homemade brioche braid

This is probably the classic form of brioche. The ideal is to eat it lukewarm, fresh from the oven, with a cup of coffee or hot chocolate.

Ingredients

• ½ kilo of flour
• A pinch of salt
• 2 medium eggs (180 g)
• 7 tablespoons of butter (70 g)
• A few drops of vanilla essence
• 2 cups of warm milk (200 ml)
• 3 tablespoons of fresh yeast (30 g)
• 5 tablespoons of brown sugar or honey (50 g)

Preparation

1. The first thing to do is to let the yeast ferment. To do this, put the warm milk, sugar and yeast in a large bowl. Let it sit for five minutes.
2. Put the previously sifted flour on the work surface. Put the butter, an egg, salt and vanilla in the center.
3. Add the yeast and knead well until it forms a smooth and homogeneous dough
4. When the dough starts to come unstuck from your hands, hit it hard against the table; in this way it will become soft and elastic.
5. Let it rest covered with a kitchen towel until it doubles its volume (this will take about 45 minutes).
6. Divide the dough into three equal parts and form snakes. Make a braid as you would with your hair.
7. Beat the other egg and use it to brush the braid with the help of a kitchen brush.
8. Put the braid in a pan greased with butter, or covered with parchment paper.
9. Bake at 200 ° C for 20 or 25 minutes, in the preheated oven.

Homemade Christmas brioche

Ingredients

• A pinch of salt
• Walnuts and almonds (to taste)
• 3 medium eggs (240 gr)
• 8 tablespoons of butter (80 g)
• 30 grams of brewer’s yeast
• 7 tablespoons of brown sugar or honey (70 g)
• Orange and lemon peel (10 g)
• 2 cups of flour + 3 tablespoons for the yeast (about 530 gr)
• 1 cup of warm milk + 2 tablespoons for the yeast (about 120 ml)
• Raisins enlivened in cognac, brandy, rum or another liqueur of your choice

Preparation

1. In a large bowl put the warm milk, the yeast, three tablespoons of flour and a tablespoon of sugar. Cover and let it rest until it doubles in volume (about 15 minutes).
2. In another bowl put the remaining flour and sugar, the grated lemon and orange peel. Make a hole in the center and add the salt, butter, two eggs, warm milk and the previously fermented yeast. Mix with your hand and knead on a shelf until the dough is soft and elastic
3. Divide into two parts, cover and let it rest until the dough has doubled its volume.
4. Put the dough on the shelf and roll out with a rolling pin, form two rectangles. Fill them with raisins, almonds and walnuts. Roll up and continue to knead so that they mix properly
5. Cover and let it rest again until the parts double in volume (this will take about an hour).
6. Brush with beaten egg and bake for 40 minutes at 180 ° C in a preheated oven.