French Brioche

Brioche with jam and strawberries


 315 g Multi-Purpose Mix
 35 g Bread Mix
 65 g Demerara Sugar
 20 g Invert Sugar
 3 g Salt
 7 g Vanilla Extraxt
 20 g Fresh Yeast
 165 g Cold Milk
 210 g Eggs
 165 g Cold Butter cut to cubes
Ingredients for 12 personal units



For brushing the Brioche before baking-
Prepare a mix of a beaten egg and a tablespoon of milk (or another yolk)


Preheat the oven to 180°C and meanwhile oil 12 designated socket molds. After oiling the sockets sprinkle onto it demerara sugar


Mix all the ingredients besides the butter into a dough


Add the cubes of butter every couple of seconds until it’s part of the mixture. Scrape the sides of the bowl every once in a while.


Let the mixture raise for 75 min at 28°C (No humidity) , or until it doubles its volume


Pour in a spiral shape 55 g into the sockets (2/3 height) then pour in the center another 18 g


Raise the designed dough again for 30 min


Brush every unit with the beaten egg mix prepared earlier


Lower the oven temperature to 160°C when the brioche is put in, and bake for about 15 minutes

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