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Swiss Brioche (Rich - Middle Class - Poor)
The Swiss brioche of medium class is fluffy and light, with a soft and buttery texture thanks to the 65 grams of butter and 120 ml of milk that give it a delicate taste, perfect for accompanying a good coffee.
brioche
oven
bread
breakfast
sweet
Ingredients
Servings:
4

Ingredients

  • Brioche of medium class
  • 65 g65 grams
  • 120 ml120 ml
  • 9 g6 grams
  • 5 5 (units 230 g)
  • 450 g390 grams
  • 450 g230 grams
  • 35 g32 grams
  • 9 g7 grams

**Ingredients**

  • Mid-range brioche
  • 20 minutsbetween 30 and 45 minutes
Nutritional Information

Per Serving (Approx.)

Calories
1470 kcal
Protein
125 g
Fat
105 g
Carbohydrates
0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Sponge

  • Mix the flour and the yeast in a large bowl. Stir well until it becomes homogeneous.
  • Incorporate the lukewarm milk, ensuring it is between 37 and 40 degrees Celsius. Let it rest according to the brioche indicator: for "Rich Brioche," let it rest for 20 minutes; for "Middle-Class Brioche" and "Poor Brioche," let it rest for 30 to 45 minutes in a warm, draft-free place.

Pasta

  • Add the eggs to the sponge and stir with the Paddle at Medium speed for 2-3 minutes until well incorporated.
  • In another bowl, mix the flour, sugar, and salt.
  • Add this mixture to the sponge and stir for 2 minutes with the Paddle at LOW speed until all ingredients are well combined.
  • Let it rest for 5 minutes at room temperature to allow the dough to relax.
  • Stir again with the Paddle at Medium speed, gradually adding the butter, ensuring each portion of butter is fully integrated before adding more.
  • Once all the butter is incorporated, continue stirring for 8 minutes with the Paddle at Medium speed. Occasionally scrape down the sides of the bowl and incorporate any dough that sticks to the bowl.
  • Line a tray with baking paper and lightly grease it with oil.
  • Roll out the dough to form a rectangle approximately 20 cm x 15 cm.
  • Dust or brush the top of the dough with oil to prevent it from drying out and cover it with plastic wrap.
  • Let the dough rest in the refrigerator for at least 4 to 5 hours.
  • Prepare the molds by greasing them with a bit of butter to prevent the dough from sticking.
  • Remove the dough from the refrigerator and coil it over itself to form a uniform bar, while it is still cold, ensuring it maintains the same thickness throughout the entire bar.
  • Using a scraper, cut the bar into portions according to the desired size of the brioche.
  • Shape the pieces following one of the two indicated methods, ensuring an even form is achieved.

Method-1

  • Take a portion of dough and pinch it with your fingers to create a constriction, leaving one larger part and one smaller part. This helps to shape the product.
  • Shape each portion into a ball, making sure the surface is as smooth as possible. This step may take about 2-3 minutes per piece.
  • Carefully place the dough balls inside the previously prepared mold, ensuring there is enough space for them to expand during baking.

Method-2

Swiss Brioche (Rich - Middle Class - Poor) — Method-2
Method-2
  • Turn the portion of dough and shape it into a cone with your hands, making sure the base is wide and stable.
  • With your finger, make a hole in the center of the widest part of the dough, ensuring that the edges do not crack.
  • Gently insert the narrow tip through the created hole, making sure it is securely fixed.
  • Round the protruding tip to achieve a smooth, rounded shape.
  • Place the piece inside the mold, ensuring that it is well-centered and balanced.
  • Brush the top with olive oil, and let the pieces rest for 2 hours in a warm place, covered with a clean cloth.
  • Half an hour before baking, preheat the oven to 200ºC to ensure an even temperature.
  • Before baking, brush the top of each piece with beaten egg to give them a golden color.
  • Bake the pieces in a middle position in the oven to ensure even cooking, adjusting the temperature according to the size of the pieces:
  • If they are small pieces, bake them at 205ºC for about 15 to 20 minutes until golden.
  • If they are large pieces, bake them at 175ºC for 35 to 40 minutes until they have a uniform color and are fully cooked.
Recommendations & Tricks
  • Ensure the dough is worked properly: knead until it is smooth and elastic. This can take about 10-15 minutes and is key to making the brioche fluffy and light.
  • Use butter at room temperature to better integrate it into the dough. This will help prevent lumps and achieve a more homogeneous texture.
  • Allow the brioche to cool completely before slicing it, this way you'll avoid losing its shape and enjoy a firmer, more defined crumb.