Brioche à la Parisienne

Background

Brioche is a classic French bread known for its rich, tender crumb and slightly sweet flavor. It originates from Normandy, France, and has become a staple across the country, beloved for its versatility and luxurious texture. Brioche à la Parisienne specifically is a traditional form that showcases the bread's unique texture and buttery taste, making it a delightful addition to breakfasts, brunches, or as a component of grander meals. Historically, brioche was considered a festive bread, often served during celebrations and Sunday feasts. The lavish use of butter and eggs was a demonstration of wealth and culinary skill.

Ingredients

• All-purpose flour - 500g
• Sugar - 50g
• Salt - 10g
• Active dry yeast - 10g
• Whole milk - 60ml
• Eggs - 4 large
• Unsalted butter, softened - 250g
• Egg wash (1 egg beaten with 1 tablespoon of water)

Preparation

Mixing the Dough

1. In a small saucepan, gently warm the milk until lukewarm. Remove from heat and stir in the yeast. Allow to sit for about 5 minutes, or until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center and add the eggs and yeast mixture. Stir until the dough begins to come together.
3. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 10 minutes. Alternatively, use a stand mixer with a dough hook at medium speed for 8 minutes.

Incorporating the Butter

1. With the mixer running, gradually add the softened butter, one piece at a time, ensuring each piece is fully incorporated before adding the next.
2. Continue kneading until the dough is soft, elastic, and slightly sticky, about 10 more minutes.
3. Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shaping and Baking

1. Punch the dough down and transfer it to a lightly floured surface. Divide the dough into equal pieces and shape into balls.
2. Place the dough balls into a buttered brioche mold or loaf pan, cover, and let rise until doubled, about 1 to 1.5 hours.
3. Preheat your oven to 180°C (350°F).
4. Brush the tops of the brioche with egg wash and bake in the preheated oven until golden brown and hollow-sounding when tapped, approximately 25-30 minutes.
5. Use a cooking timer to ensure precise baking.
6. Let cool in the pan for 10 minutes before transferring to a wire rack.

Enjoying Brioche à la Parisienne

Brioche à la Parisienne can be savored in numerous ways. Serve it warm with a pat of salted butter for a simple yet exquisite experience. It also pairs beautifully with homemade jams or preserved fruits. For a more savory approach, use brioches as a base for gourmet sandwiches or toast accompaniments to hearty soups and stews. Whether enjoyed plain or dressed up, brioche is sure to be a favorite on your table.