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brioche so easy it’s like magic.
One thing I’ve learned about french cooking is this: it almost always delicious, but not always easy. Brioche is one of those things I always wanted to make, but was either too intimidated or too tired to ever try.
But recently, the people at Magimix by Robot-Coupe contacted me to see if I would review their food processor, which they sell exclusively at Williams-Sonoma.
That’s just one of those questions you don’t have to think too long about before you answer, you know?
When I first got it, I have to admit, the box was so big, I was a little afraid to open it. But once I did, I discovered it came with attachments galore, not to mention a handy storage case for all of the blades. That is was one of the drawbacks of my other food processor. I was always having to find covert places to stash my blades to prevent little hands from finding them. I could have ordered a case online, but I don’t like buying something, only to find I have to keep buying things to go with it.
As I used it, I discovered the Magimix is the real deal. Apparently, this is the original food processor. And really, why wouldn’t someone in France have invented it? It was probably some sous chef getting tired of chopping everything so perfectly, who decided to do something about it.
Since owning it, I have put it to the test: pie crusts, manicotti filling, grated cheese. But as the ultimate trial run, I wanted to pick something I’ve been putting off. To my delight, they have a recipe for brioche in the instruction manual. I thought if anyone would have an easy way to make brioche, it would be the people at Magimix, so I gave it a try. It was the easiest bread I’ve ever made.
easy brioche
This is adapted from their recipe, because I didn’t have fresh yeast. Those lucky Europeans! I still can’t find it over here.
1/4 cup warm milk
1 package (or 1 tablespoon) instant dry yeast
2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 stick cold unsalted butter, cut in pieces
4 eggs, cold from the refrigerator, plus one for egg wash
1. Dissolve yeast in the milk. Fit the food processor with the dough blade (This is usually the one with shorter, blunter blades). Place 1 cup of the flour, the yeast and milk mixture, salt, sugar, and butter into the food processor. Pulse a few times until it looks mostly incorporated, and it looks like a crumble topping for a pie.
2. With the processor on, use the feed tube to add the remaining flour and each of the eggs, one at a time. Process the mixture until the dough starts to come together and pull away from the sides of the bowl. Turn the power off, and let the dough rise in the food processor for about an hour, or until it has doubled in size. Pulse the dough a time or two to “punch it down.”
3. Preheat oven to 375 degrees. Butter two 9×5″ loaf pans*. Take the dough and divide it into 16 equal parts. Roll each section of dough into a small ball and line the bottom of each loaf pan with 8 balls of dough. Cover with buttered plastic wrap, and let rise until doubled in size, about an hour.
4. Brush lightly with egg wash (1 egg beaten with a teaspoon of water). Bake for 15-20 minutes. Place pan on its side for cooling, and remove when you feel like you’ve waited long enough, about 3-4 minutes. Serve warm.
* To make individual brioches, butter 16-20 brioche molds, or line a muffin tin with paper liners. Follow the same baking instructions as above, but reduce cooking time to 12-14 minutes.
30 Responses to “brioche so easy it’s like magic.”
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Awesome recipe! I love brioche but it is such a production..definitely need to try this approach, it looks so much easier! I definitely need to make it!
Wow… these look amazing! Great job on the photos, I want to stick my hand through the computer
Mmmmm!!!
Those pictures are just beautiful! But brioche is just evil. It’s so fluffy and buttery and delicious and if I’m left alone with it, and have nobody I have to share with later, it’s gone in a few hours. I really like the torn open loaf picture. It’s kind of magical looking.
I know. It is evil. There’s so little flour in it, you think you can eat a lot because it isn’t heavy. Then all of a sudden, you’ve realize you’ve eaten half the loaf!
Your brioche looks so good! Mine didn’t turn out this pretty when I tired it last time (and my only time). It looks like I need to give this recipe a try! Thanks for sharing.
It looks delicious! I can deal with a yeast bread, but I always fail with rolls and cakes.
For fresh yeast try looking Polish/East European shops or in Italian ones if you have some.
Oh my, Jaime, this looks incredible. I’m a sucker for French food and definitely a bread girl, so this is right up my alley. I love the way it’s bursting right out of the loaf pan and yet it looks so light and airy. Okay, it’s possible I’m getting a little to excited about the brioche. So gorgeous! xo
Thanks, Magda, for the tip on finding the yeast. I’ll have to look there.
Buttery golden perfection. My grandmother always used a Magimix!
ok this is in my processor for the first rise…it is super wet and sticky…i looked at several food processor recipes but i must confess your lovely photography yanked me in. i am a frequent bread maker but have never attempted brioche. 1 Tbs of yeast to 2 cups of flour has me wondering, but the lure of such an easy approach to brioche has me hooked. this dough went from fridge to complete in just a few min.
Has anyone made this recipe?
Of course the brioche looks good! The photos are nice, but this is
all obvious!
I would like to try the recipe and love to read others comments to make adjustments, etc., from others mistakes or tips!!!
OMG I love this recipe!
I am off to try this now. Have fresh yeast in the freezer, will combine your recipe with the classic one. Thank you!
There is fresh yeast in all of the supermarkets in my town and would like to convert this recipe to fresh yeast (brioche)
Are these pics of the actual brioche you made or stock pics of brioche steps?
JJ–every recipe on this website, unless otherwise noted, is my own, and all the photography is my own as well. But I’m flattered that you would think they were stock shots.
I tried the recipe twice. both times I didn’t turn out right. it is pretty wet & sticky. If I were to try it again I would add more flour or less butter. nice pics though
LG80–Sorry it didn’t work out. I think sticky dough is always tricky. And it’s hard to know what a recipe is going to do with the tools you have. I’ve never tried this recipe in my other food processor, so I wonder if that had anything to do with it.
I tried the recipe today and it was still very sticky with only 2 cups of flour. I added an extra cup of flour. The individual brioches came out very good. I think you may have to revise the amount of flour to between 2 and 3 cups. Just so the dough is not liquid and so you are still able to roll the dough into balls without being too sticky with the help of flour.
Claudia–Yes, this dough is sticky. Glad it worked out for you when you added more flour.
Great recipie! & so simple, I love brioche.
tried this yet had to add a lot of flour. too much flour.
I want to make this, but I was wondering if I can use a stand mixer instead of a food processor? Thanks[:
You could, Diella, but you may need to add some more flour. This is an EXTREMELY sticky dough. But let us know if it works for you!
Looks great! Is it really instant yeast or active dry yeast?
Thanks!!
Instant! Thanks for your question, Kristiina! If you only have Active Dry, though, you can just use a tiny bit more, and it will work the same!
What size eggs do you use?
Thanks for asking, Jen! I use large eggs in this recipe.
I notice most brioche recipes state to put the leavened dough in the fridge overnight, and then take the dough out the next day and put it into the loaf/brioche pan. However, the magimix recipe and yours don’t mentioned putting the dough in the fridge. Is this an important step? Or can you skip it?
AB-I would just skip it. Thank you for your question.
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