Can you make brioche without a stand mixer?

To get the perfect brioche dough, you will need to knead for about 15 to 20 minutes in a stand mixer. I have never made the dough from the hand; it is difficult to get the proper kneading this way.

How to freeze brioche dough

You can freeze the dough after it is done right from the stand mixer. Once you are ready to bake, let the dough thaw overnight in the fridge, then shape it, let it rise, and bake it.

Store brioche wrapped in a kitchen towel or plastic bag for up to three days.

Can you freeze brioche?

Let the French brioche loaf cool down completely. Wrap the whole loaf or cut in slices in a plastic film and freeze for up to three months. To thaw, bring it to room temperature for about one hour or so, and use it.

Quick French Brioche Recipe

Name: Quick French Brioche Recipe
Total time: 3 h
Yield: 6
Cuisine: French
Ingredients: 1 cup + 3 1/2 teaspoons (260 g) whole milk; 1/3 cup (70 g) grapeseed oil; 2 teaspoons (10 g) vanilla sugar; 3 cups + 2 teaspoons (380 g) all-purpose flour; 4 1/2 tablespoons (60 g) granulated sugar; 1/3 tablespoon (5 g) salt; 2 1/4 teaspoons (7 g) instant dry yeast; 1 tablespoon milk or 1 egg

Quick French Brioche Recipe

Brioche bun with jam, the rest of the brioche, a spoon with jam in the background.

Print Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

Welcome this quick French brioche recipe and make a brioche without butter but with the incredible ultra-soft texture. It makes a simple yet delicious breakfast with a cup of fresh coffee or tea. This basic simple recipe is a keeper!

Author: Irina Totterman
Total Time: 3 hours
Yield: 6 1x
Category: Bread and Brioche
Method: Baking
Cuisine: French

Ingredients

Scale

For the brioche dough:

1 cup + 3 1/2 teaspoons (260 g) whole milk
1/3 cup (70 g) grapeseed oil
2 teaspoons (10 g) vanilla sugar
3 cups + 2 teaspoons (380 g) all-purpose flour
4 1/2 tablespoons (60 g) granulated sugar
1/3 tablespoon (5 g) salt
2 1/4 teaspoons (7 g) instant dry yeast

For brushing:

1 tablespoon milk or 1 egg

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.

Cook Mode Prevent your screen from going dark

Instructions

To make the brioche dough, melt instant dry yeast in the warm milk and let it rest for about 10 minutes. In the bowl of a stand mixer, place flour, sugar, salt, and vanilla sugar. Add grapeseed oil and mix at low speed for about 2 minutes.
Then gradually add the milk/yeast mixture. Knead the dough in the stand mixer until smooth for about 11 minutes (5 minutes at the average speed, then 6 minutes at the maximum speed).
Transfer the dough to a bowl, cover it with a cloth, and let it rest in the switched-off oven (aka cool oven) for about 1 to 1.5 hours until the dough is doubled in size.
To shape the dough, divide it into six equal parts and shape the balls (use a bit of flour while shaping). Butter a nonstick bread pan and arrange the dough balls in the mold, spacing them slightly.
Let the shaped dough grow at room temperature (better in the switched-off oven) until it doubles in size, for about 20 minutes to 1 hour. Preheat oven to 355 degrees F/180 C. Glaze the brioche with the egg beaten with salt using a pastry brush. Bake for 25 minutes.
Take it out and let it cool a bit before you take it out of the pan. Let it cool completely before slicing.

Notes

Please, read the main tips for making French brioche loaf above in the post.
Replace instant dry yeast with 0.7 oz (20 g) of fresh baker's yeast.
If you brush brioche with an egg, you will get a shiny result. Replace the egg with milk if you prefer.
Keep your eye on brioche while baking: you might need to cover it with aluminum foil at some point to keep the brioche from extra browning.

Nutrition

Serving Size: 1 bun
Calories: 396
Sugar: 12.1 g
Sodium: 240 mg
Fat: 13.7 g
Saturated Fat: 2 g
Carbohydrates: 60 g
Fiber: 1.7 g
Protein: 7.9 g
Cholesterol: 4 mg

Find it online: https://www.bakinglikeachef.com/brioche-christophe-michalak/