Île-de-France Fondant Brioche Recipe

About Île-de-France Fondant Brioche

The Île-de-France Fondant Brioche is a rich and buttery treat that hails from the heart of France. Known for its delicate crumb and golden crust, this brioche is an essential part of French baking tradition. The name 'brioche' comes from the Old Norman French word 'broyer,' which means to knead, a process central to the making of this bread. Originally considered a luxury bread in France due to its high butter content, brioche is now enjoyed worldwide, both as a standalone pastry and as a component in various sweet and savory dishes.

Its distinctive texture and flavor are achieved through a careful balance of ingredients and a meticulous preparation process. Traditionally, the preparation of brioche involved allowing the dough to rise overnight, which enhances the texture and flavor, making it perfect for enjoying plain or with a dollop of butter during breakfast or dessert.

Ingredients

• All-purpose flour - 4 cups
• Active dry yeast - 2 1/4 teaspoons
• Granulated sugar - 1/3 cup
• Salt - 1 teaspoon
• Milk - 1/2 cup
• Eggs - 5 large
• Unsalted butter - 1 cup, at room temperature
• Vanilla extract - 1 teaspoon

Preparation

Step 1: Preparing the Dough

1. Warm the milk slightly until it is just lukewarm. Add the yeast and a tablespoon of sugar to the milk and let it sit for about 5 to 10 minutes, until it becomes frothy.
2. In a large bowl, combine the flour, remaining sugar, and salt. Create a well in the center and pour in the frothy milk mixture.
3. Add the eggs and vanilla extract to the flour, and mix to form a soft dough.
4. Transfer the dough to a floured surface and knead it for about 10 minutes, adding flour as needed to prevent sticking.

Step 2: Incorporating the Butter

1. Divide the butter into small pieces and incorporate it into the dough, one piece at a time, ensuring that each piece is fully mixed before adding the next. This should take about 10 minutes.
2. Once all the butter is thoroughly incorporated, the dough should be smooth and shiny.

Step 3: First Rise

1. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size.

Step 4: Shaping the Brioche

1. After the first rise, punch down the dough to release excess gas. Turn it out onto a lightly floured surface and knead briefly.
2. Divide the dough into pieces, depending on the size of your brioche molds or pans.
3. Shape each piece into a ball and place into greased brioche molds.

Step 5: Second Rise

1. Cover the shaped dough loosely with a damp cloth and let it rise for a second time, about 1 hour, or until it has risen just above the top of the molds.

Step 6: Baking

1. Preheat your oven to 375°F (190°C).
2. Bake the brioche for about 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean. Ensure the internal temperature reaches above 190°F for proper cooking safety.

Enjoying Île-de-France Fondant Brioche

Brioche can be enjoyed in several ways. Traditionally, it is served warm with butter and jam. It makes a decadent base for French toast, complemented with fresh berries or syrup. Alternatively, the soft, rich texture of the brioche is perfect for sandwiches, especially with savory fillings like ham and cheese, highlighting its versatility as both a breakfast staple and a sumptuous dessert.