4 h 50 min

Parisian Brioche With Poitou-Charentes PDO Butter

Name: Parisian Brioche With Poitou-Charentes PDO Butter
Cook time: 4 h 50 min
Yield: 4
Ingredients: 300.00 g Pastry flour; 10.00 g fresh yeast; x 3.00 eggs; 35.00 g sugar; 2.50 tsp salt; x 165.00 Charentes-Poitou Butter PDO; pinch of salt; x 1.00 egg yolk; 1.00 tbsp milk

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!

Ingredients For

Pastry flour 10.60 oz
fresh yeast 0.40 oz
eggs x 3
sugar 1.20 oz
salt 2.50 tsp
Charentes-Poitou Butter PDO

5.80 oz See the article
pinch of salt
egg yolk x 1
milk 1 tbsp

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Preparation

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.