The Perfect Brioche

This brioche is traditional to the picturesque island of Mauritius and is French-inspired! I remember visiting my family there and they knew how much I loved this brioche so much, accompanied with a good cup of coconut tea. It was next level exoticism, not sure if that’s a word, but it is now. They always made sure to have some for me at all times. I could here my aunt saying: “Hi Danitza! What can I get you? Tea of course, I have brioche for you as well.” As I’m writing this, a sudden nostalgia comes over me as I remember having tea and brioche with my grandmother. She knew how to make the best vanilla tea and always started with a small piece of brioche and ended up eating the whole thing, maybe two. Anyone who eats these cannot resist having more than one. The combination of butter and eggs makes this brioche velvety and luxurious, dare I say the epitome of buttery elegance and brings back so many memories of my travels to Mauritius. I have tried to get this recipe for so many years from friends and family, but have been unsuccessful. I even dared to ask a baker one day at a five-star hotel for this recipe. He just said he’ll bake me as many brioches as I wanted. Sigh…  As our daughter’s First Communion was fast approaching, I decided to rely on my own knowledge and skills to make these. Baking is in my DNA, I knew I could do this, and I love a good challenge. When people insinuate that I can’t, I rise above and prove that I can through my actions. I don’t like to talk about the process, the results speak for themselves, and that applies to everything in life. I rolled up my sleeves, got messy in the kitchen and spent countless nights after the kids have gone to bed to make these. This aromatic masterpiece of vanilla and bergamot creates a timeless experience where everything slows down, allowing you to appreciate every nuance, every aspect of this culinary delight. It’s almost like the aroma in the kitchen takes you to a Parisian bakery, awakening your appetite and igniting your passion for the art of baking. In sum, I have never been happier baking, than when creating this brioche recipe. It is 3am and I am wide awake and smiling because of these! I have tested this recipe four times before getting it to perfection. The first time was good, but not great, second time was better but still not perfect… the fourth time, oh my gosh!!! Yesss! The neighbours probably heard me screaming of joy. And then the great finale and presentation was for our daughter’s First Holy Communion. It was a huge hit! It is a vanilla bergamot buttery goodness reminiscent of my travels, and I am so excited to share it with all of you! My husband and children request for these all the time! I would argue if you make something all the time, it loses its uniqueness, but not these brioches. I am so proud of these brioches, but especially proud that our children also get to have a taste of Mauritius through these brioches. Whenever I tell people about brioches, they always have this confused look and ask: “what’s a brioche?” My response every time is: “you’ve never had a brioche before?” I realized that not everyone knows what a brioche is. So, let’s get right into it. What is Brioche? Brioche is a delectable French pastry that originated in France in the  17th century, that has gained popularity worldwide, including Mauritius which used to be a French colony. It is a rich and buttery bread with a delicate crumb and a slightly sweet taste. Brioche dough is known for its high butter content, which gives it a luxurious texture and a distinct flavor. This delightful pastry is versatile and can be enjoyed in various forms, from small rolls to elaborate braids and loaves. They can even be used as a base for French toast: bake them in loaves, let them cool and slice them thick. You can also make des brioches à tête, a traditional French brioche, you would just bake them in tins. The texture of this recipe, however, is much softer I would say. Et voilà! That’ll be for another post. What Makes Brioche Special?

1. Buttery and Rich Flavor: The generous amount of butter used in brioche gives it a luscious and indulgent taste. The butter not only adds flavor but also contributes to the tender and moist texture that sets brioche apart from other types of bread.

2. Delicate and Airy Texture: Brioche is famous for its light and airy texture, achieved through its lengthy kneading, which helps the development of gluten.

3. Versatility: Brioche’s versatility is another aspect that makes it special. It can be enjoyed in both sweet and savory preparations. Its slightly sweet nature makes it perfect for breakfast or brunch, spread with butter, jam, and even Nutella! My family prefers this type of brioche plain or with a little butter.

4. Indulgent Treat: Brioche is often associated with special occasions and celebrations. Its rich and luxurious nature makes it an indulgent treat, perfect for enjoying with loved ones or as a centerpiece at gatherings. The process of making brioche from scratch can also be a rewarding and satisfying experience, allowing you to showcase your baking skills and create something truly special for your loved ones.

5. Cultural Significance: Brioche holds cultural significance in various cuisines, including Mauritius. From my travels to Paris, every bakery offered brioche, and they were divine. These brioches are French-inspired, but have their own special twist. In Mauritius, brioche is enjoyed as a popular breakfast or tea-time treat. It represents a fusion of French influences and local flavors, reflecting the island’s diverse culinary heritage.

WHAT YOU NEED: First and foremost, I weigh all of my ingredients, including the liquids. I highly recommend you do the same. This is how I obtain consistency in all of my baking, especially these brioches.

1. FLOUR: All-purpose flour is typically used in brioche recipes. The flour provides structure and stability to the dough, giving the brioche its desired texture and crumb.

2. YEAST: Brioche dough is leavened with yeast, either instant or active dry yeast, which is responsible for the fermentation process, where it consumes the sugars in the dough and produces carbon dioxide gas, resulting in a light and airy texture. For the purpose of this recipe, we are going to stick to the method using active dry yeast. Make sure it is not expired before using. You can also perform a proofing test: In 1/4 cup warm water, add 1 tsp sugar and 2 1/4tsp yeast. Gently stir and let it sit for 10 minutes. If the mixtures becomes frothy and bubbles, that’s your indication that your yeast is still active, and ready to be used. If it doesn’t, then throw it out and buy another one. I always perform this step to avoid a baking nightmare and any disappointment. Just don’t use your yeast test in this recipe!

3. BUTTER: One of the main ingredients of brioche is butter. It adds richness, flavour, and moisture to the dough. The high butter content contributes to the tender, melt-in-your-mouth texture that sets brioche apart from other breads. In this recipe, we are using unsalted butter. You can use salted butter, and omit the salt, but salted butter typically contains a little more water than unsalted butter, which can affect the end result. Bottom line, it’s best to use unsalted butter. If all you have on hand is salted butter,  that is totally okay. The recipe will still be amazing!

4. EGGS: Brioche dough is enriched with eggs, which provide structure, tenderness, and a rich flavor. The proteins and fats in eggs contribute to the brioche’s soft and velvety crumb. I do not recommend replacing the eggs in this recipe. It’s on my to-do list to attempt these vegan one day, but for now, use the eggs! If your eggs are still cold when you’re ready to start making these, place the whole eggs in a bowl of hot water for approximately 5 min. This does not cook the eggs, I promise. Just don’t use boiling water. Regular hot tap water is good enough.

5. SUGAR: Sugar adds sweetness to the brioche and also provides food for the yeast during the fermentation process. It helps activate the yeast and aids in achieving a light and well-risen brioche. These brioches are not overly sweet, they are subtlely sweet if you ask me and just perfect.

6. MILK: Milk is often used to hydrate the dough, adding moisture and a subtle richness. It helps to create a tender crumb and contributes to the brioche’s soft and delicate texture. We use whole milk in this recipe, for its increased fat content. I do not recommend skim milk here, 2% is still okay to use. I have not tested with any plant milk options.

7. SALT: Salt is an essential ingredient that enhances the flavour of the brioche. It also helps to regulate the fermentation process and strengthen the dough structure. Salt just balances everything out. Do yourself a favor and use the 1 tsp of salt indicated. Don’t be scared, I promise your brioche will not turn out salty. Use fine sea salt though, no hard salts here! Unless you want to risk accidentally biting into a rock-like salt and ruin the best thing ever.

8. EXTRACTS: Brioche can be flavored with various extracts and ingredients to add depth and complexity. Here we are using a combination of vanilla and bergamot extracts. This combination gives you a luxurious blend of flavours.

Now, I know bergamot extract is very uncommon in Canada, but if you do get your hands on one, make sure it is safe for ingestion. We are NOT using aromatherapy oils here. When it comes to bergamot extract, a little goes a very long way. I do not recommend using more than the recommended quantity listed in the ingredients. Common flavorings include vanilla extract, orange blossom water (fleur d’oranger), or zest of citrus fruits, which impart a subtle aromatic note to the brioche. If you don’t have bergamot on hand, that’s totally ok, just use the vanilla extract, OR, told you I got you, you can steep 2 Earl Grey Tea bags in 200g of hot milk, and let cool until it reaches 41.2C/106F. I love the Bigelow brand or Stash. Then continue as directed. Make sure to strain or sieve the milk when using. BRIOCHE INGREDIENTS: 540g all purpose flour, divided (reserve 130g for the sponge mixture) 170g granulated sugar + 1tbsp 1 tsp salt (fine sea salt is best) 2 tbsp(22g) active dry yeast 5 large eggs (room temperature or placed in hot water for 5min) 180g Unsalted butter (room temperature, very soft, spreadable, but not melted. Place room temperature butter for 10sec in the microwave, and mix. It should not be completely melted.) 200g whole milk (warm, approx. 41.2C/106F, approx. 40 sec in microwave) 2 tsp vanilla extract 1/2 tsp Bergamot extract 2 egg yolks and splash of milk (approx 1tbsp) for egg wash – room temperature HOW IT’S MADE: STEP 1: MAKE THE SPONGE We start the brioche process by making a “yeast sponge”. Usually, you would proof your yeast in warm milk and sugar. We’re taking it up a notch. Making the sponge is a crucial step in the preparation of brioche dough. The sponge is essentially a pre-ferment that helps develop flavour, texture, and overall quality in the final brioche. Here’s why the sponge is important:

1. Flavour development: The sponge allows for a longer fermentation time, which enhances the development of all the flavours in the brioche. Think of it as a pre-marinating step. During fermentation, the yeast consumes the sugars present in the sponge, producing carbon dioxide (aka all those little bubbles), contributing to the rise and incredible flavour.

2. Improved texture: The longer fermentation period of the sponge helps in the breakdown of starches and proteins in the flour, resulting in a more tender and delicate crumb,  which in turn gives the brioche its iconic soft, light and airy texture.

3. Gluten development: Brioche dough benefits from some gluten development, which provides structure and elasticity to the final product. By allowing the sponge to ferment, gluten strands start to form, contributing to the brioche’s structure and giving it the ability to hold its shape during baking. You’ll notice this when you do the “window pane test”, I like to call it the “transparency test”. I’ll explain this in detail a little further in the post.

4. Increased moisture: The sponge is typically a mixture of flour, sugar, yeast, and water or milk. Allowing the sponge to rest allows the flour to fully hydrate, leading to a more extensible, pliable and soft dough.

To create a sponge, a portion of the total flour, a little bit of sugar, yeast, and liquid from the recipe is combined and left to ferment for about an hour, but no more than an hour and a half in this recipe. You will see it bubbly, wobbly, gasy, with a distinct yeast scent. The remaining ingredients are then added to this sponge in a specific order and timing. Timing here is key! This step is a little time consuming, but I promise the time and effort invested in making the sponge is so worth it. While it sits for an hour, you have time to listen to a podcast while doing dishes and preparing the rest of the ingredients, and maybe even sneak in a little play time with the kids. I would argue it is time well spent. PROCESS:

1. In the bowl of stand mixer, attachments removed, add 130g all purpose flour, 1 tbsp granulated sugar, 22g active dry yeast and the warm milk.
2. Mix well with a whisk, and then use a spatula to make sure you’re getting every little bit of flour from the bottom, and you are scraping the sides of the bowl very well. The mixture should be a little liquidy and that’s okay. It’s not supposed to be pasty at all.
3. Cover with a large tea towel and let sit for one hour, but no more than an hour and a half.

STEP 2: MAKE THE BRIOCHE DOUGH PROCESS:

1. Mixing the dough: To your yeast mixture in the stand mixer bowl, add your room temperature eggs (5), the remaining flour (410g), remaining sugar (170g), salt (1tsp) and extracts. Mix well with the paddle attachment, until well combined. Use your spatula as needed to scrape the bottom and sides of the bowl. Stop and scrape as needed, you do not want any stand alone mixture hardening on the sides.

*** DO NOT ADD THE BUTTER YET!!***

2. Kneading the dough: Once mixture is well combined, switch paddle attachment to the dough hook. Knead on medium-high speed (levels 6-8 on the Kitchen Aid Pro Stand Mixer). Scrape sides and bottom of bowl as needed.

3. More kneading: Continue kneading the dough with the dough hook until it is shiny, pretty and doesn’t stick to the sides of the bowl, or the dough easily removes itself from the sides of the bowl, about 15 minutes. At this point, the dough should be less sticky to the touch, and very easily removes itself from the spatula and the sides of the bowl.

4. Incorporating the butter: Now you can add your butter. Make sure it is very soft, and spreadable. Almost like Nutella, but a little creamier. We’re adding only a little bit at a time. If your butter is still cool or cold, place it in the microwave for 5-10sec interval, until it is very soft, but not melted! The texture of the butter is crucial in making these brioches. You do not want butter sticking to the sides of the bowl. You want to make sure that all of that buttery goodness is going into the dough. I add 1-2 TBSP of butter at a time, right in the centre. Mix well after each addition, until all the butter has been well incorporated.

5. Kneading until window test is achieved: Scrape sides and bottom of bowl if needed, and knead on medium-high (Level 6-7 on the Kitchen Aid Pro) for approximately 20min. Make sure to watch your stand mixer as it may shake. Knead on high (level 8 – Kitchen Aid Pro) for the last two minutes, until the dough becomes elastic and transparent.

You can perform the WINDOW/TRANSPARENCY TEST here: Don’t be shy. Grab a good piece of dough, not too much, just enough, and gently stretch it by pulling it upwards, toward you. If the dough is super stretchy, elastic, ribbon-like, smooth and transparent, your dough is ready!!! If it breaks too quickly, then it’s best to keep kneading until your dough has passed the test. It is the key to achieving great results with these brioches. You should be able to lift it a good two feet or more and witness pure bliss of elasticity and transparency. I get really excited at this stage, and would love to see pictures of your window tests on social media or in the comments below!

6. First Rise: Once your dough has passed the window test, it’s time to proof the dough! I hope you’re smiling! Flour a clean surface, and spray a large mixing bowl with oil spray, and wipe. Transfer the dough onto the floured surface, make a nice ball, and place it in the bowl. Let the dough rest, uncovered, in a warm and clean area, for one hour, or until double in size. You can place your dough in the oven with the light on, but I achieve greater success with leaving it on the countertop, uncovered. If you cover this particular dough, in this recipe, your tea towel will stick to the dough, and will get quite messy. Trust me.

Note: You can add a little bit of flour on top of the dough to aid in shaping the ball. The dough will be very elastic and will fall out of your hands, so you gotta work quickly, but gently. It will be a little sticky, but it should still be workable.

7. Shaping your dough and second rise: Once your dough has doubled in size, gently punch dough down with your clean and dry fist, until thoroughly deflated. Flour your countertop again, and place dough on the floured surface. You can shape these however you like, but the traditional brioche is a round bun. For the sake of this blog, we will be using the round bun method.

To ensure consistency in the shape and rise of my brioches, I like to weigh all my rounds, and then shaping them one at a time. It’s more efficient this way. Place a good size parchment paper over your scale, and line 3 to 4 baking sheets with parchment paper (properly fitted, not overlapping). Weigh 80g of dough, gently deflate as much as possible with your fingers, add a little flour as needed, but not too much, and shape into rounds by stretching the sides and bringing them back to the centre, and then circle the dough against the countertop with your palm, until nicely fluffy and rounded. Place on lined baking sheet, spacing them 2-3 inches apart. Place only five brioches per tray. They will get pretty big. Don’t let the size fool you. You should end up with about 18-20 round brioches. Repeat with remaining dough. Let the shaped dough rise again for 1-1.5 hrs, or until doubled in size. Again, let the dough rise uncovered in a warm and clean spot! Covering these will still stick to your tea towel and will ruin your dough, not to mention the time you’ve put in making these. Note: If you choose to let these rise in the oven, and you’ve preheated your oven, make sure your oven is NOT hot, otherwise your brioche will partially cook and spread and it will be very unfortunate.

8. Egg wash and bake: Start preheating your oven at 350F, and place a baking tray filled halfway with water, on the lowest rack. In a small bowl, mix egg yolks and a splash of milk until well combined. Generously brush each brioche with a pastry brush, all the way around and as close to the bottom as possible. Be careful not to deflate the brioche at this stage. Working with one baking sheet at a time, bake for 15-20min, until nicely, but slightly golden on top and fragrant. Do not open the oven door in the first 15 minutes! Rotate if needed to ensure even colour all around, for just a few minutes. As one tray bakes, you can start brushing the egg wash on the next tray and repeat.

9. Let cool completely and enjoy: Once the brioches are ready, let them cool on the baking sheet for 10 minutes, and then let them cool completely on a cooling rack. Enjoy plain, or with a little butter, and with a cup of tea or coffee!

Et voilà! I truly hope you will try this recipe and share it with your loved ones. Let me know in the comments below how it went, what you think of these brioches, or if you have any questions. If you make these, I would love to see how they turned out! Tag me on social! Remember to keep all comments respectful and cheer on all the bakers! Bon appétit!