4 h 50 min

Parisian brioche with Poitou-Charentes PDO butter

Here is the recipe for the famous and delicious Parisian brioche! After 3 days, the Parisian brioche still tastes amazing, fresh almost like just out of the oven. Super moist, super cute, be ready to get a wow effect with it on your breakfast table!

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Ingredients For

  • 300 g
  • 10 g
  • x 3
  • 35 g
  • 2.50 tsp
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    x 165 See the article
  • x 1
  • 1 tbsp

Add the flour, sugar, salt, and yeast to a bowl. Add 3 eggs and knead slowly for about 5 minutes.  

Add the butter cut into pieces. Knead again for about 3 minutes. Cover the bowl with a clean cloth and leave to rise in a warm, humid place for 2 hours.  

Then work the ball of dough on a floured work surface. Form a big ball and a small one.  

Grease the tin and first place the large ball in it, then the small one on top, gently pushing it in.  

Cover again with a cloth and leave to rise for a further 2 hours.  

Preheat the oven to 180 °C. Combine the egg yolk and milk in a bowl. Gently brush the brioche with this egg wash. Bake for around 30 minutes.  

Leave to cool on a rack before eating.  

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