10 MINUTE BRIOCHE: THE EASY RECIPE

The 10-minute brioche is a brioche made with flour, sugar, yeast, salt, orange blossom water, butter, egg and sugar.

The current brioche was born in Normandy in the 16th century. Brioche dough dates back to the Middle Ages. The term “brioche” comes from the verb “brier”, an old form of “grinding” in Norman, then used in the sense of “kneading the dough with a wooden roller”, and which is also found in “brie bread”, Norman specialty. Among the towns once very famous for the quality of their brioches, Gisors and Gournay, probably due to the excellence of the butter in this region.

Easy and quick to prepare, without kneading or lifting, it is ideal for breakfast.

Level of difficulty: easy
Preparation time: 10 min
Rest time: 20 min
Cooking time: 30 min
Total time: 40 min + 20 min (rest)
Ingredients: 6 people
400 g flour
45 g sugar + 1 sachet of vanilla sugar
20 g fresh baker’s yeast or 2 packets of instant briochin yeast
1/2 teaspoon salt
300 ml lukewarm milk
2 tablespoons orange blossom water
50 g cooled melted butter
1 egg
100 g granulated sugar
Preparation:

Preheat the oven to 80°C.
In a bowl, add the salt then the flour, baking powder and sugar.
Warm the milk in a saucepan and melt the butter in a bain-marie.
Beat the egg into an omelet.
Mix all the ingredients (including orange blossom and granulated sugar) with a spatula in a large bowl until a smooth paste is obtained.
Pour the batter into a large buttered and floured cake tin or brioche tin.
Bake 20 mins.
After 20 minutes, increase the temperature to 200°C and cook for 35 minutes.
Get out of the oven.
Unmold and let cool before serving.