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{{#seo:
|title=Brioche, French recipe
|titlemode=replace
|keywords=#brioche #egg #dough #bake #butter #breadmaker #eggs #crumb #flour #warmplace #driedactiveyeast
|hashtagrev=032020
|description=Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb
}}
Brioche is a highly enriched [[French bread]], whose high [[Egg|egg]] and [[Butter|butter]] content give it what is seen as a rich and tender [[crumb]]. It has a dark, golden, and flaky crust from an [[egg wash]] applied before and after [[Proofing|proofing]].
{{recipesummary
|TotalCalories = 2560
|PortionCalories = 213
|DatePublished=8th March 2013
|Author=Chef
|Servings = Servings: 12 - Makes 12 Brioche à tête
|Difficulty = 1
|ImageComment = Brioche à tête
|TotalTime = 3 hours 15 minutes
|PrepTime = 3 hours
|CookTime = 15 minutes
|Image = [[Image:Brioche recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Sweetbread!''

4/5

I prefer a baguette every time!

[[User:Chef|Jerry]] 
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</table>

{{RecipeIngredients
|'''[[Dough]]'''
| 3 teaspoons [[Dried active yeast|dried active yeast]]
| 420 g [[Strong white flour|strong white flour]]
| 3 tablespoons [[Sugar|sugar]]
| 100 g [[Butter|butter]]
| 1 teaspoon [[Salt|salt]]
| 3 medium [[Eggs|eggs]]
| 70 ml [[Milk|milk]]
|'''[[Egg]] wash'''
| 1 medium [[Egg|egg]], beaten
}}

===[[Mise en place]]===
* Preheat your [[Oven|oven]] to 200° C (400° F - gas 6).
===Method===

{{RecipeMethod
| Add the ingredients to your breadmaker in the above order.
| Set to your [[Breadmaker|breadmaker]] to Basic [[Dough]] (no [[Bake|bake]]) setting.
| Use menu 16 ''Basic dough'' (2 hours 20 minutes) on [[Panasonic SD-ZB2502 automatic breadmaker]]
| Place the [[Dough|dough]] in a greased bowl, cover and leave to rest in a [[Refrigerator|refrigerator]] for 30 minutes.
| Dust a worktop with [[flour]] and divide the [[Dough|dough]] into 12 equal portions.
| From each portion make two balls, one large, one small.Place each large ball into a greased brioche or [[Muffin|muffin]] cup, dimple the top with a floured thumb and place the small ball into the indent.
| Cover and leave to rise in a [[warm place]] (30° C) for 30 minutes.
| [[Brush]] with a beaten [[Egg|egg]].
| [[Bake]] for 10 to 15 minutes until golden [[Brown|brown]].
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Bread and baking]]
[[Category:Breadmaker recipes]]
[[Category:French recipes]]
[[Category:Snacks and light bites]]
[[Category:Sweets and desserts]]
[[Category:Vegetarian recipes]][[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/brioche|#brioche]] [[Special:Search/egg|#egg]] [[Special:Search/dough|#dough]] [[Special:Search/bake|#bake]] [[Special:Search/butter|#butter]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/eggs|#eggs]] [[Special:Search/crumb|#crumb]] [[Special:Search/flour|#flour]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/driedactiveyeast|#driedactiveyeast]]
</code>

Brioche - Revision history

Chef: Larger images for small media devices