How to Make Classic Italian Brioche

Italian brioche is a delightful pastry that boasts a rich flavor and a tender crumb, perfect for breakfast or as a sweet treat throughout the day. Making classic Italian brioche at home involves a few essential ingredients and a bit of patience, but the result is truly worth the effort. Below is a step-by-step guide on how to make this beloved Italian classic.

Ingredients Needed

  • 500g all-purpose flour
  • 100g granulated sugar
  • 10g salt
  • 10g active dry yeast
  • 6 large eggs
  • 200g unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Zest of 1 orange or lemon (optional)

Step-by-Step Instructions

1. Prepare the Dough

In a bowl, combine the warm milk (about 110°F or 43°C) with the active dry yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the activated yeast mixture, eggs, vanilla extract, and citrus zest if using. Mix until a sticky dough forms.

2. Knead the Dough

Transfer the dough onto a lightly floured surface and knead for about 10-15 minutes, adding flour as needed until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step, kneading on medium speed for approximately 8-10 minutes.

3. Incorporate the Butter

Gradually add the softened butter to the dough, a little at a time, kneading it in until fully incorporated. The dough will become rich and soft. It may be sticky initially, but keep kneading until it is smooth and elastic.

4. First Rising

Form the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it rise in a warm place for about 2 hours or until it has doubled in size.

5. Shape the Brioche

Once risen, gently deflate the dough and divide it into equal parts. Depending on your preference, you can shape them into rolls, braid them, or form a traditional brioche loaf. For individual rolls, shape small balls and place them in a greased muffin tin.

6. Second Rising

Cover the shaped brioche with a clean kitchen towel and let them rise again for 1 hour, until puffy.

7. Preheat the Oven

While the brioche is rising, preheat your oven to 350°F (175°C). If you’d like, brush the tops with an egg wash (1 egg beaten with a splash of milk) for a glossy finish.

8. Baking

Once the brioche has risen, bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

9. Cooling

Remove the brioche from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack. Allow them to cool completely before slicing.

Serving Suggestions

Classic Italian brioche can be enjoyed plain, with a dusting of powdered sugar, or spread with butter and your favorite jam. It also pairs beautifully with coffee or hot chocolate. For an indulgent treat, try using brioche to make French toast!

Storage Tips

To keep your brioche fresh, store it in an airtight container at room temperature for up to three days. You can also freeze the unbaked brioche dough for up to a month. Simply thaw in the refrigerator overnight before the first rising.

By following these steps, you can create a delicious batch of traditional Italian brioche that brings a taste of Italy into your home. Enjoy your baking adventure!