Delicious and traditional recipe for our popular brioche bread recipe as a family recipe for a delicious sweet brioche. Our breakfast bread is traditionally served on our table as Easter bread and tastes great with sweet jam, like our homemade strawberry jam, chocolate spread, cheese, with butter only and of course with hard boiled eggs.
Traditional German sweet bread recipe
The finished breakfast bread also tastes very good if you change to healthier spelt flour instead of wheat flour. If you choose the breakfast bread variant with almonds or raisins, the actual nutritional values will of course change slightly due to the additional ingredients.
Backing instructions for the sweet brioche bread recipe
- Place warm fluffy butter in a mixing bowl with lukewarm milk and one egg.
- Add sugar, (raisins or almond slivers if desired), salt and flour and finally add yeast to the dry flour.
- Now let knead slowly at first with the food processor (alternatively hand mixer) and then knead faster until a uniform dough is formed.
- Now cover bowl with a fresh kitchen towel and let rise in a warm place for about an hour.
- Now put dough into a greased loaf pan and bake for about 30-35 minutes at 200 degrees top and bottom heat.
- Afterwards, let breakfast bread cool briefly and remove from the pan to let it cool further.
Variations of our Brioche bread recipe as sweet bread
Simple recipe and basic recipe for a sweet Brioche bread recipe with different variations if you like. Depending on your taste, we like to bake the basic dough with almonds or raisins, so that you have 3 different brioche breads to choose from at the breakfast table. However, the very classic and traditional simple slightly sweet Brioche bread recipe has proven to be the best.
For me, the home-baked breakfast breads are still the beautiful variant – not to be compared with a breakfast in a hotel. Of course you have a wide choice in a hotel and often there is a bakery that a hotel works with, but nothing beats freshly baked bread where you know exactly what ingredients are in the bread.
The nice thing about this brioche bread recipe compared to our other brioche bread recipe is that the breakfast bread brings a bit more firmness with it, so depending on the thickness of the slice, you can very well take hard-boiled eggs as a topping, which is often not the case with a soft and fluffy brioche bread.
For us, the brioche bread recipe result belongs on the breakfast table and may also be eaten with a savory fresh wholemeal bread as a balance. This simple yeast dough always succeeds (even for beginners), if you follow the short instructions.
Best Easter bread recipe
We’ve since tweaked our classic Brioche as a sweet breakfast bread for the special holidays, and we don’t want to deprive you of the icing version. We were cautiously optimistic at first about how this sweet version would go down with the family, but the frosting was loved combined with fresh ground pork and boiled eggs. Therefore, you would definitely have to check out the variation and so once again you see more pictures of this Brioche recipe.
You can also prepare the dough from the breakfast bread the night before, so in the morning you just put the breakfast bread in the oven and after 30 minutes plus cooling time, the bread is ready. However, the Brioche also keeps very well if you wrap it in aluminum foil and bake it already in the evening. Even pre-cut slices do not dry out much, so we can eat about 3 days of the breakfast bread. In the evening, we also like to have the bread just spread with butter as a “dinner”.
Brioche bread sweet – simple and delicious
Equipment
- stand mixer
- dough scraper
- loaf pan
Ingredients
- 500 g cake flour
- 100 g sugar
- 125 g margarine vegetable (e.g., sunflower) soft
- 250 ml whole milk 3,5% lukewarm
- 1 egg
- 7 g instant yeast
- 0,5 tsp salt
Recipe-Instruction
- Add the milk and butter to a mixing bowl with the egg until lukewarm.125 g (4.40 oz) margarine vegetable (e.g., sunflower)250 ml (1 cups) whole milk 3,5%1 egg
- Add sugar, salt and flour and finally add the dry yeast on top of the flour (it is best to form a small hollow).500 g (4 cups) cake flour100 g (½ cups) sugar0,5 tsp (½ TL) salt7 g (2 ½ tsp) instant yeast
- If you wish, you can add 200g of raisins or 150g of almond slivers to the dough.
- First let mix slowly with the dough hook of the stand mixer and then knead on higher speed until a thoroughly mixed dough is formed.
- Now cover bowl with a clean kitchen towel and let rise in a warm draft-proof place (e.g. kitchen cupboard) for about an hour. Start 60 minutes timer here
- The dough has now increased in size and can be placed in a greased loaf pan. Gladly you can also take special bread molds.
- Bake the Brioche for 30-35 minutes at
200 °C and let it cool for about 10 minutes before removing it from the pan. Start 30 minutes timer here
Nutrition
To let the dough rise, we use a quiet place in the kitchen cupboard, if possible, or the oven is heated to just below 50 degrees and then turned off before the bowl is put in to rise.
If you like the Brioche even fluffier, you can simply add another egg to the dough. We find on our breakfast table, however, the variant with one egg best.
2 Responses
Thank you for sharing this recipe with our family. It was wonderful
Thank you Alan for your feedback