Swiss brioche

Name: Swiss brioche
Yield: 18 18 to 22 muffin-sized pieces or between 2 and 4 large pieces
Ingredients: 65 grs strong flour; 120 ml whole milk (between 32ºC and 38ºC); 9 grs fresh Paris yeast; 5 large eggs (about 230 g); 450 grs strong flour; 450 grs butter at room temperature; 35 grs sugar; 9 grs salt

Swiss-style brioches with a pre-ferment, cold resting, and two piece formats: muffin size or large pieces.

Yield: 18 18 to 22 muffin-sized pieces or between 2 and 4 large pieces

Ingredients

Servings

Measurement units

Sponge

65 grsstrong flour
120 mlwhole milk (between 32ºC and 38ºC)
9 grsfresh Paris yeast

For the dough

5 large eggs (about 230 g)
450 grsstrong flour
450 grsbutter at room temperature
35 grssugar
9 grssalt

Nutritional Information

Per serving

Calculated for 18 servings

Calories

316 kcal

Protein

5.6 g

Fat

22.4 g

Carbohydrates

23.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Prepare the pre-ferment

Mix the flour and yeast in a large bowl, and stir well.
Add the warm milk, at 32ºC - 38ºC, and let the mixture rest for 20 minutes.

Prepare the dough

Add the eggs to the pre-ferment and mix with the paddle at medium speed.
In another bowl, mix the flour, sugar, and salt.
Add this mixture to the pre-ferment and mix for 2 minutes with the paddle at low speed.
Let the dough rest for 5 minutes.
Mix with the paddle at medium speed and gradually add the butter as it becomes incorporated.
Once all the butter has been incorporated, continue mixing for 8 minutes with the paddle at medium speed.
Line a baking tray with baking paper and grease it with a little oil.
Turn the dough out onto a floured work surface and roll it out to form a rectangle of about 20 cm x 15 cm.
Brush the top of the dough with oil so that it does not dry out and cover it with plastic wrap.
Let the dough rest in the refrigerator for a minimum of 4 or 5 hours.
Grease the molds with a little butter.
Remove the dough from the refrigerator and roll it onto itself to shape it into a log, all of the same thickness. The dough must be cold in order to work it.

Shape the pieces

Using a dough scraper, cut the log into portions according to the size of the brioches.
Take one portion and make a narrowing in it with your fingers, so that there is one larger part and one smaller part.
Shape each part into a ball.
Place it inside the mold, positioning the small ball on top of the large ball, which serves as the base.
Brush the top with oil and let the pieces rest for 2 hours, covered with a cloth.
When there is half an hour left before baking, preheat the oven to 200ºC.
Brush the top with beaten egg.
Bake on a middle rack:
For the small pieces, bake at 205 ºC for about 15 or 20 minutes.
For the large pieces, bake at 175 ºC for 35 or 40 minutes.