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Le Chaudron recipe
Brioche maison
Homemade butter brioche
⏱ 240 minServes 12Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
500 g (18 oz)pastry flour (French T45)
200 g (7 oz)softened unsalted butter
60 g (2 oz)superfine sugar
10 gfine salt
20 gfresh yeast
5whole eggs
100 ml (½ cup)warm whole milk
1egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 200 g (7 oz) softened unsalted butter
- 60 g (2 oz) superfine sugar
- 10 g fine salt
- 20 g fresh yeast
- 5 whole eggs
- 100 ml (½ cup) warm whole milk
- 1 egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour, sugar, salt, crumbled yeast, eggs and warm milk in the stand mixer bowl, keeping the salt away from the yeast.Making it from scratch? See the yeast dough — rises ~2 h
- Knead with the dough hook on medium speed for 10 minutes to develop the gluten, until smooth and elastic.
- Add the softened butter a piece at a time and knead 8 more minutes until fully absorbed.
- Cover the bowl with a clean towel and let the dough rise for 1½ hours at room temperature until doubled.
- Punch down the dough, shape 6 even balls and arrange them in the buttered pan.
- Let rise again for 1½ hours under a towel somewhere warm, until the dough reaches the rim of the pan.
- Brush with beaten egg yolk and bake for 30 minutes at 170 °C (325 °F) until deep golden.
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