Brioche Loaf with Pearl Sugar

Sometimes I simply want a slice of soft brioche with strawberry jam or chocolate spread. For this loaf, I shape four dough balls and place them side by side in a loaf tin. Pearl sugar goes on top.

A brioche loaf in a 30 cm tin

This recipe makes one loaf, cut into about 16 slices. First mix some of the flour with lukewarm milk, yeast and sugar. After this first rest, add the remaining dough ingredients. Separate the egg: the white goes into the dough, while the yolk is kept for brushing.

Give the dough time

Knead until smooth and elastic, adding the soft butter in portions. Leave the dough somewhere warm and free from draughts until visibly risen. A cool kitchen means a longer wait. I like to plan something else during the rise so I am not constantly checking on it.

When do you add the pearl sugar?

After the final rise, gently brush the loaf with egg yolk and sprinkle the pearl sugar on top. It bakes with the bread. Look for a golden surface and a fully baked centre; colour alone is not enough to judge a large loaf.

Kitchen tip

Watch the dough rather than just the clock when proving. It takes longer in a cool kitchen. Cover the loaf loosely if it browns too quickly in the oven.

Easy recipe

Brioche Loaf with Pearl Sugar

★★★★★★★★★★4.0 out of 5 · 4 ratings

A soft brioche loaf made with fresh yeast and butter, topped with pearl sugar. Baked in a 30 cm loaf tin, with tips for kneading and proving.

Prep time

20 min

Cook time

50 min

Yield

16 slices

Save on Pinterest Share Print

Ingredients

− 16 +

• 250 mlmilk, 1.5% fat, lukewarm
• 45 gsugar
• 580 gflour 405
• 21 gfresh yeast
• 1egg, separated: white for dough, yolk for brushing
• 1 tsprapeseed oil
• 80 gbutter, soft, for the dough
• 5 gbutter, for greasing
• 20 gpearl sugar
• 3 gsalt

Copy ingredients

Instructions

Cook mode

1. Warm the milk until just lukewarm. Mix with 200 g of the flour, the sugar and crumbled yeast. Cover and rest for about 30 minutes until visibly active. Separate the egg.
2. Add the remaining 380 g flour, egg white, 1 tsp rapeseed oil and salt. Knead, adding the 80 g soft butter in portions. Knead for about 8–10 minutes in total until smooth and elastic.
3. Cover and leave somewhere warm and free from draughts for about 60 minutes, until roughly doubled. Allow longer if needed.
4. Grease a 30 cm loaf tin with 5 g butter. Gently deflate the dough, divide into four equal pieces and shape into taut balls. Place side by side in the tin.
5. Cover and prove for about 15–30 minutes, until clearly risen. Meanwhile, preheat the oven to 160°C conventional heat. Stir the egg yolk, brush gently over the loaf and sprinkle with pearl sugar.
6. Bake on the middle shelf. Start checking after about 25 minutes and continue until baked through; allow about 45–55 minutes for this large loaf. Cover loosely if the top darkens too much. A thermometer in the centre should read about 88–90°C. Cool briefly in the tin, then turn onto a rack and let cool before slicing.

How did you like this recipe?

★1 of 5 stars★2 of 5 stars★3 of 5 stars★4 of 5 stars★5 of 5 stars

Submit rating

4.0 out of 5 · 4 ratings

Nutrition per serving

Calories

202 kcal

Protein

4.8 g

Carbohydrates

32.8 g

Sugar

4.9 g

Fat

5.5 g

Saturated fat

3 g

Fibre

1.1 g

Salt

0.2 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace