French Brioche Recipe (Savoury Version)
A eggetarian French recipe with all purpose flour (maida), salt, teaspoons active dry yeast. Ready in 4h 10m, serves 2.
Curated byLucas Dubois🇫🇷
Instructions
35 steps- 1
To prepare French Brioche Recipe (Savoury Version), Pour Luke warm milk in a bowl, add sugar and yeast into the milk and mix well
teaspoons active dry yeast(2)tablespoons sugar(2)milk(200 ml)milk(1 tablespoon) - 2
Leave it for 10 minutes until the mixture froths up to proof
- 3
If it does not froth, discard the mixture and make a new batch again
- 4
Break the eggs into another bowl and beat them lightly
whole eggs(2) - 5
Set aside
- 6
Mix flour and salt in a large mixing bowl
all purpose flour (maida)(500 grams)salt(1/2 teaspoon) - 7
Make a depression in the center, pour in the eggs, melted butter and yeast mixture
teaspoons active dry yeast(2)whole eggs(2)butter(1 tablespoon) - 8
Knead into smooth dough by adding additional water until pliable and soft
- 9
Transfer the dough to a clean surface, dust little flour and knead for about 20 minutes until the dough is smooth and shiny
all purpose flour (maida)(500 grams) - 10
Make a ball, and transfer to the same bowl in which you started, grease the bowl and the dough with olive oil
- 11
Cover the dough with a damp cloth and leave it to prove for an hour or until the size of the dough is doubled in volume
- 12
After the dough has risen to double the volume, Punch the dough and knead it again
- 13
Divide the dough into 4 portions
- 14
Take one of the portions and roll it into a circle that is 2mm thick like chapati
- 15
I used a plate to cut the round shape from the dough, so all my 4 portions are equal in size
- 16
Grease the baking tray with olive oil and place the rolled dough on the baking tray
- 17
Spread pizza sauce on top of the rolled dough, leaving the edges
homemade pizza and pasta sauce(1 cup) - 18
Next take the second portion of the dough and roll it to the same size
- 19
Lift the roll carefully and place it on top of the first layer
- 20
Spread pizza sauce on top leaving the edges, like you did for the first layer
homemade pizza and pasta sauce(1 cup) - 21
Repeat step the same steps for two more layers
- 22
Do not spread the pizza sauce on top of the 4th and final layer
homemade pizza and pasta sauce(1 cup) - 23
Place a very small bowl or the mouth of a glass at the center of the layers
- 24
Using a sharp knife, slit the layers of dough sheets together into 4 (in a plus shape but leaving the center intact)
- 25
Next cut in between the 4 portions and make 8 divisions(in a plus shape but leaving the center intact)
- 26
Finally cut in between the 8 portions making 16 wedges throughout
- 27
Like a braid, take two adjacent wedges and place each wedge on the opposite side and twist further till centre and form the petal in the centre
- 28
Similarly braid every 2 adjacent wedges by twisting and making a flower formation at the end of the work
- 29
Seal the edges when you are at the end of every braid twist
- 30
Cover the flower with damp cloth and let it prove for another 30 minutes
- 31
Brush milk over the dough very gently without putting pressure
milk(200 ml)milk(1 tablespoon) - 32
Bake in a pre-heated oven at 180 degrees for 18 to 20 minutes or until the top is golden brown and the bottom edges are brown
- 33
Place on wire rack and immediately brush with olive oil and let cool
- 34
Beautiful French Brioche Recipe (Savoury Version) is ready
- 35
Devour this yummy brioche for tea time snack or dinner
Rate this recipe
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French Brioche Recipe (Savoury Version)
A eggetarian French recipe with all purpose flour (maida), salt, teaspoons active dry yeast. Ready in 4h 10m, serves 2.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
35 steps- 1
To prepare French Brioche Recipe (Savoury Version), Pour Luke warm milk in a bowl, add sugar and yeast into the milk and mix well
teaspoons active dry yeast(2)tablespoons sugar(2)milk(200 ml)milk(1 tablespoon) - 2
Leave it for 10 minutes until the mixture froths up to proof
- 3
If it does not froth, discard the mixture and make a new batch again
- 4
Break the eggs into another bowl and beat them lightly
whole eggs(2) - 5
Set aside
- 6
Mix flour and salt in a large mixing bowl
all purpose flour (maida)(500 grams)salt(1/2 teaspoon) - 7
Make a depression in the center, pour in the eggs, melted butter and yeast mixture
teaspoons active dry yeast(2)whole eggs(2)butter(1 tablespoon) - 8
Knead into smooth dough by adding additional water until pliable and soft
- 9
Transfer the dough to a clean surface, dust little flour and knead for about 20 minutes until the dough is smooth and shiny
all purpose flour (maida)(500 grams) - 10
Make a ball, and transfer to the same bowl in which you started, grease the bowl and the dough with olive oil
- 11
Cover the dough with a damp cloth and leave it to prove for an hour or until the size of the dough is doubled in volume
- 12
After the dough has risen to double the volume, Punch the dough and knead it again
- 13
Divide the dough into 4 portions
- 14
Take one of the portions and roll it into a circle that is 2mm thick like chapati
- 15
I used a plate to cut the round shape from the dough, so all my 4 portions are equal in size
- 16
Grease the baking tray with olive oil and place the rolled dough on the baking tray
- 17
Spread pizza sauce on top of the rolled dough, leaving the edges
homemade pizza and pasta sauce(1 cup) - 18
Next take the second portion of the dough and roll it to the same size
- 19
Lift the roll carefully and place it on top of the first layer
- 20
Spread pizza sauce on top leaving the edges, like you did for the first layer
homemade pizza and pasta sauce(1 cup) - 21
Repeat step the same steps for two more layers
- 22
Do not spread the pizza sauce on top of the 4th and final layer
homemade pizza and pasta sauce(1 cup) - 23
Place a very small bowl or the mouth of a glass at the center of the layers
- 24
Using a sharp knife, slit the layers of dough sheets together into 4 (in a plus shape but leaving the center intact)
- 25
Next cut in between the 4 portions and make 8 divisions(in a plus shape but leaving the center intact)
- 26
Finally cut in between the 8 portions making 16 wedges throughout
- 27
Like a braid, take two adjacent wedges and place each wedge on the opposite side and twist further till centre and form the petal in the centre
- 28
Similarly braid every 2 adjacent wedges by twisting and making a flower formation at the end of the work
- 29
Seal the edges when you are at the end of every braid twist
- 30
Cover the flower with damp cloth and let it prove for another 30 minutes
- 31
Brush milk over the dough very gently without putting pressure
milk(200 ml)milk(1 tablespoon) - 32
Bake in a pre-heated oven at 180 degrees for 18 to 20 minutes or until the top is golden brown and the bottom edges are brown
- 33
Place on wire rack and immediately brush with olive oil and let cool
- 34
Beautiful French Brioche Recipe (Savoury Version) is ready
- 35
Devour this yummy brioche for tea time snack or dinner
Rate this recipe
