Brioches au Sucre

Brioche Dough Recipe:
2 1/4 teaspoons dry yeast
1 cup white sugar
6 cups all purpose flour, divided, plus more for dusting
1 cup milk
1 cup warm water
8 egg yolks
1 sticks salted butter, melted and cooled to room temperature
1 teaspoon salt

*SUCRE topping ( Pearl sugar)  I purchased while in France from G. Detou it’s not easy to find here but some specialty stores do have a version of it.


In your larger stand mixer bowl combine the milk and warm water, yeast, sugar. The mixture should be bubbly in about 10 minutes.

Now place mixer on low spead and add the flour, then the egg yolks, and the salt and the melted butter. Cover the bowl with plastic wrap or a clean towel and let rise for 1 hour until doubled.

Dough risen

The dough will appear pretty stick and wet. Once it rises, cover with plastic wrap and refrigerate over night.

Remove dough from refrigerator and dust your surface and your hands with flour to prevent the dough from sticking. Empty the dough out onto the surface and sprinkle it all over with flour. (Don’t over flour your surface you want the bread to remain soft) Use your hands to knead it slightly about 5 min. It will be soft,  but you should be able to handle it by keeping your hands floured. Divided the dough in to small round balls, by rolling them quickly in your hands.

Once done allow them to rise for another 45 minutes brush with egg and water wash and sprinkle the sucre on top. Bake at 375 for approx. 20 minutes
dough balls proofedbrioche dough au sucre

#brioche #french # sucre


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s