Sweet Brioche with Milk

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IMG_6855A basket of brioches for a family breakfast!

Serves 10

Ingredients:

  • 500g of plain flour
  • 11g of dry instant yeast
  • 80g of white granulated sugar
  • A pinch of salt
  • 2 eggs
  • 200ml of warm milk
  • 120g of soft butter
  • 1 egg yolk for the brush
  • 100g of fresh pine nuts

Procedure:

  1. In a Kitchen Aid or similar, add the flour, the yeast and the sugar.
  2. Start to knead  for 3 minutes (medium speed).
  3. Pour the milk slowly and continue to knead (medium speed).
  4. Add the eggs one at a time and continue to knead.
  5. Add the butter and continue to knead until the dough detaches from the bowl.
  6. Transfer the dough into a big floured bowl, cover with a kitchen towel and set aside for 45 minutes in a warm place.
  7. Meanwhile, in a small cooking pan brown the pine nuts over medium heat.
  8. Coarsely grind the pine nuts and set aside.
  9. Dust with flour a clean surface, transfer the dough on the top and break with your hands the dough  3 or 4 times.
  10. Flour a baking pan.
  11. Pinch a little ball from the dough, make a round shape the size of an apple and put the Brioche on the baking pan.
  12. Proceed the same way for the rest of the dough.
  13. Preheat the oven to 180 C degrees.
  14. Brush with the egg yolk the Brioches and dust with the pine nuts the top.
  15. Bake for 35 minutes, remove from the oven when the Brioches are golden brown, allow to cool for 20 minutes.

The Brioches are extremely soft in the middle, perfect for a breakfast or afternoon tea. The pine nuts give a fragrant flavor like almonds. I suggest to add less sugar in your Brioche if you like them with a little of jam or marmalade.

Taste and smell the pine nuts before buying them. If they are bitter in taste and rancid don’t use it.

Bon Appetit.

15 thoughts on “Sweet Brioche with Milk

  1. I am really impressed!! These cute brioches buns look so gooooood!
    I was going to make some brioches bread with sourdough, but I ended up making different recipes… I love baking and these buns really look great!!!

      • For sure I’ll do! I had a similar recipe when I was in Italy, written in a small notebook that I used to bring always with me… the poor little thing now is lost in the middle of nowhere… but I’ve found your new recipe!

  2. rien a dire :)elles sont magnifiques tes brioches comme a chaque fois tes recettes sont superbes bravo Linda (la petite panière)

  3. I loved these. They were amazing. I screwed them up and over-proofed them (ok, we had two diaper blow-outs at the same time… I swear they coordinate these things) and they were STILL amazing!! How is that for fantastic? Thank you for using weights as measurements and one question, do you suppose these would freeze well (prior to baking) to use another day?

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