Filante Brioche Loaf
Filante Brioche Loaf
Ingredients
For the Brioche
- 350 g all-purpose flour
- 120 g butter, cubed
- 120 g eggs, (approx. 2 large eggs or 2 small + 1 egg yolk)
- 80 ml milk, lukewarm (approx. 30°C)
- 50 g granulated sugar
- 13 g fresh yeast, (or 5 g dry yeast)
- 6 g salt
For the Glaze
- 1 egg yolk
- 1 tablespoon cold milk
- as needed pearl sugar, optional, for crunch
Instructions
- 1
In a small bowl, combine the 80 ml lukewarm milk (approx. 30°C) with 13 g fresh yeast (or 5 g dry yeast) and 1 tablespoon of all-purpose flour. Whisk them together until well combined and the yeast is dissolved. Let it sit for 5-10 minutes until slightly foamy.
⏱️ 10 min
- 2
In a large mixing bowl or the bowl of a stand mixer, add the 350 g all-purpose flour.
⏱️ 2 min
- 3
Add the 120 g eggs (approx. 2 large eggs or 2 small + 1 egg yolk) and 50 g granulated sugar to the flour.
⏱️ 2 min
- 4
Pour the activated yeast and milk mixture from step 1 into the bowl with the other ingredients.
⏱️ 1 min
- 5
Add 6 g salt to the bowl.
⏱️ 1 min
- 6
Begin mixing the ingredients on low speed (if using a stand mixer with a dough hook) or by hand until a shaggy dough starts to form. Once a dough starts to come together, gradually add the 120 g cubed butter, a few pieces at a time, allowing each addition to incorporate before adding more. Increase the mixing speed to medium and knead the dough for 10-15 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min
- 7
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and allow it to rise in a warm place until doubled in size. This can take anywhere from 1.5 to 2.5 hours, depending on the warmth of your environment.
⏱️ 120 min
- 8
After the first rise, gently press down on the dough to deflate it.
⏱️ 1 min
- 9
Turn the dough out onto a lightly floured clean wooden surface. Divide the dough into 8 equal portions.
⏱️ 5 min
- 10
Take each portion of dough, flatten it slightly with a rolling pin or the palm of your hand, then shape it into a small, smooth ball by gently tucking the edges underneath to create tension on the surface.
⏱️ 5 min
- 11
Arrange the 8 shaped dough balls into a 26 cm / 10 in loaf pan, leaving a small gap between them.
⏱️ 2 min
- 12
Cover the loaf pan with a kitchen towel and allow the dough to undergo its final rise in a warm place until the balls are visibly puffy and have expanded to fill the pan, about 45-60 minutes.
⏱️ 60 min
- 13
While the brioche is on its final rise, preheat your oven to 180°C (350°F). Prepare the glaze by mixing 1 egg yolk with 1 tablespoon cold milk in a small bowl.
⏱️ 10 min•🌡️ 180
- 14
Once the dough has risen, gently brush the top of the brioche balls generously with the egg yolk and milk glaze using a silicone brush.
⏱️ 2 min
- 15
Optionally, sprinkle pearl sugar evenly over the glazed brioche for added texture and sweetness.
⏱️ 1 min
- 16
Place the loaf pan into the preheated oven. Bake for 20 to 25 minutes, or until the brioche is golden brown on top and cooked through. If it starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 180
- 17
Remove the baked brioche from the oven. Your home will smell wonderful!
⏱️ 1 min
- 18
Let the brioche cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve with butter and jam, or enjoy as is. The brioche should have a soft, stringy, "filante" texture.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Filante Brioche Loaf
For the Brioche
- 350 g all-purpose flour
- 120 g butter, cubed
- 120 g eggs, (approx. 2 large eggs or 2 small + 1 egg yolk)
- 80 ml milk, lukewarm (approx. 30°C)
- 50 g granulated sugar
- 13 g fresh yeast, (or 5 g dry yeast)
- 6 g salt
For the Glaze
- 1 egg yolk
- 1 tablespoon cold milk
- as needed pearl sugar, optional, for crunch
Instructions
- 1
In a small bowl, combine the 80 ml lukewarm milk (approx. 30°C) with 13 g fresh yeast (or 5 g dry yeast) and 1 tablespoon of all-purpose flour. Whisk them together until well combined and the yeast is dissolved. Let it sit for 5-10 minutes until slightly foamy.
⏱️ 10 min - 2
In a large mixing bowl or the bowl of a stand mixer, add the 350 g all-purpose flour.
⏱️ 2 min - 3
Add the 120 g eggs (approx. 2 large eggs or 2 small + 1 egg yolk) and 50 g granulated sugar to the flour.
⏱️ 2 min - 4
Pour the activated yeast and milk mixture from step 1 into the bowl with the other ingredients.
⏱️ 1 min - 5
Add 6 g salt to the bowl.
⏱️ 1 min - 6
Begin mixing the ingredients on low speed (if using a stand mixer with a dough hook) or by hand until a shaggy dough starts to form. Once a dough starts to come together, gradually add the 120 g cubed butter, a few pieces at a time, allowing each addition to incorporate before adding more. Increase the mixing speed to medium and knead the dough for 10-15 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min - 7
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and allow it to rise in a warm place until doubled in size. This can take anywhere from 1.5 to 2.5 hours, depending on the warmth of your environment.
⏱️ 120 min - 8
After the first rise, gently press down on the dough to deflate it.
⏱️ 1 min - 9
Turn the dough out onto a lightly floured clean wooden surface. Divide the dough into 8 equal portions.
⏱️ 5 min - 10
Take each portion of dough, flatten it slightly with a rolling pin or the palm of your hand, then shape it into a small, smooth ball by gently tucking the edges underneath to create tension on the surface.
⏱️ 5 min - 11
Arrange the 8 shaped dough balls into a 26 cm / 10 in loaf pan, leaving a small gap between them.
⏱️ 2 min - 12
Cover the loaf pan with a kitchen towel and allow the dough to undergo its final rise in a warm place until the balls are visibly puffy and have expanded to fill the pan, about 45-60 minutes.
⏱️ 60 min - 13
While the brioche is on its final rise, preheat your oven to 180°C (350°F). Prepare the glaze by mixing 1 egg yolk with 1 tablespoon cold milk in a small bowl.
⏱️ 10 min•🌡️ 180 - 14
Once the dough has risen, gently brush the top of the brioche balls generously with the egg yolk and milk glaze using a silicone brush.
⏱️ 2 min - 15
Optionally, sprinkle pearl sugar evenly over the glazed brioche for added texture and sweetness.
⏱️ 1 min - 16
Place the loaf pan into the preheated oven. Bake for 20 to 25 minutes, or until the brioche is golden brown on top and cooked through. If it starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 180 - 17
Remove the baked brioche from the oven. Your home will smell wonderful!
⏱️ 1 min - 18
Let the brioche cool in the pan for 5-10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve with butter and jam, or enjoy as is. The brioche should have a soft, stringy, "filante" texture.
⏱️ 10 min