Brioche Frenchy Recipe
Make Brioche Frenchy Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brioche Dough
Filling and Finish
Method
Brioche Dough
- 1
Warm milk and proof yeast
Warm the milk to about 100–110°F (just warm to the touch). In a small bowl or measuring cup, stir the warmed milk with the 2 tsp instant yeast and 1 tsp of the granulated sugar. Let sit 5–7 minutes until foamy. (If it doesn’t foam, the yeast may be inactive; use fresh yeast.)
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook, combine 3.5 cups all-purpose flour, the remaining granulated sugar (2 tbs), and 1 tsp fine sea salt. Whisk briefly to combine.
- 3
Add eggs, vanilla and milk mixture
With the mixer running on low, add 4 large eggs one at a time, then add the vanilla extract. Pour in the foamy milk/yeast mixture and continue mixing until a shaggy dough forms, about 1–2 minutes.
- 4
Knead and incorporate butter
Increase the mixer speed to medium-low and knead for 5 minutes. With the mixer running, add the soft butter pieces a few at a time, waiting until each addition is mostly incorporated before adding more. Continue kneading for 8–12 minutes total. The dough should be smooth, shiny, and slightly tacky but not sticky; it will be rich and elastic.
- 5
- 6
Chill (optional but recommended)
Punch down the dough gently, shape into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight. Chilling firms the butter and makes shaping easier and develops flavor.
Assembly, Bake and Finish
- 7
Prepare filling and egg wash
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly butter a loaf or round pan if making a loaf. In a small bowl mix 1 tbs brown sugar and 1 tsp ground cinnamon. In another small bowl whisk together 1 egg and 1 tsp cold water to make an egg wash. Have 2 tbs melted butter ready for brushing.
- 8
Roll and fill dough
On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 10 inches and roughly 1/4 inch thick. Brush the surface evenly with about 1 tbs melted butter, then sprinkle the brown sugar–cinnamon mixture over the butter. Lightly press the sugar mixture so it adheres.
- 9
Shape (Frenchy format)
Starting from one long edge, roll the dough tightly into a log (jelly-roll style). For an attractive ‘Frenchy’ presentation, trim 1/2 inch from the ends, then cut the log into 8–10 equal pieces. Place the pieces cut-side up and slightly spaced into a round 9-inch cake pan (or arranged in a loaf pan) so they touch slightly; this creates a pull-apart brioche with a swirled top. Alternatively, arrange pieces cut-side down for a different look.
- 10
Second rise
Cover the assembled pieces loosely with plastic wrap or a damp towel and let rise at room temperature until puffy—about 45–60 minutes. They should be noticeably expanded but not doubled.
- 11
Egg wash and bake
Brush the risen dough gently with the egg wash, taking care not to deflate the pieces. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until deep golden brown on top and a thermometer inserted into the center reads 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the last 10 minutes.
- 12
Finish and serve
Remove from oven and immediately brush the hot brioche with the remaining 1 tbs melted butter for shine and added richness. Let cool in the pan on a wire rack for 15–20 minutes, then transfer to a rack to cool further. Dust lightly with powdered sugar (optional) before serving warm or at room temperature. Pull-apart and enjoy.