Recipe detail

Other Brioche

25.2. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Other

Cuisine: French

Program steps

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30 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 170 °C
ventilator icon 60 %
ventilator icon 

Ingredients - number of portions - 16

Name Value Unit
unbleached all-purpose flour 500 g
granulated sugar 60 g
active dry yeast 14 g
salt 14 g
large eggs, beaten 6 pcs
egg yolk 1 pcs
whole milk 100 ml
butter 200 g


1. In a large mixing bowl, mix the flour, sugar, yeast and salt 2. Mix 4 of the eggs with the milk and gradually add to the dry ingredients. Combine and beat well until the dough reaches an elastic consistency 3. Gradually add half the butter to the dough and knead 4. Add the rest of the butter and mix at high speed until the dough is soft and smooth 5. Tip the dough on a lightly floured surface, knead lightly, shape into a ball, flip and fold 6. Transfer into a large mixing bowl, cover with a cloth and allow to rise at room temperature until it doubles in size (for about an hour) 7. Tip the dough out onto a lightly floured surface again. Repeat the previous process: knead lightly, shape into a ball, flip and fold 8. Refrigerate overnight and allow to rest at room temperature for about 2 hours 9. Grease 16 x 8cm diameter molds 10. Tip out the dough onto a work surface and shape into a ball 11. Cut in half and divide each half into 8 equal portions and wrap each of the portions in cling film 12. Working on one bun at a time, unwrap and shape into a ball and gently place in the mold 13. Transfer all the molds into a GN container and cover with a cloth 14. Allow to proof for an hour 15. Set the oven at 170°C on combi (slow fan speed) 16. Beat the remaining two eggs, yolk and a bit of salt and brush onto the brioches 17. Bake for 20 minutes or until golden brown 18. Serve warm

Recommended accessories

Aluminium baking sheet perforated