Below you will find my recipe for a simple sweet Brioche quickly homemade as a delicious Sunday bread. My simple recipe for a delicious sweet brioche with dry yeast.
SWEET BRIOCHE RECIPE
- 500g flour (405)
- 1 packet dry yeast (stir in)
- 140g sugar
- 1 pinch of salt
- 2 eggs (size M)
- 200ml lukewarm milk
- 75g fluffy margarine
180°C (top/bottom heat)
Bake for 50 minutes
Preparation and baking instructions:
- First, gently fold a sachet of yeast into the flour and stir gently.
- Then add the sugar, the two medium eggs, the milk, the margarine (or butter) and the salt.
- Mix well with the mixer (dough hook) until a firm dough is formed.
- Let the dough rise for about 1 hour (in a warm place without drafts – at room temperature).
- The dough should have doubled in the meantime and then put it into a greased loaf pan.
- Let it rise again for about 15 minutes covered in the form (in the meantime preheat the oven)
- bake the sweet bread for 45 minutes at 180°C (top/bottom heat)
- after about 10-15 minutes you can cut the dough for a nicer broken edge (it is best to moisten the knife)
Simple sweet Brioche recipe – My baking recipe
Today I’m sharing with you my favorite recipe for a sweet yeast loaf. I grew up in Düsseldorf and there from a young age the sweet bread belonged to a perfect morning simply, preferably to my home-cooked strawberry jam.
However, when I moved away from Düsseldorf and tried rather tasteless white breads, I started to bake my own sweet yeast bread. Even though I had respect for yeast in the beginning, I have now found an easy recipe that I now like to bake again and again.
You don’t need any extraordinary ingredients and you don’t need much time to prepare it. That’s why the Brioche is so popular when you realize in the early evening that you need another loaf for the next day.
A sweet Brioche is always part of our table at all big family gatherings and family breakfasts. I have other recipes of delicious Hefestuten that I am happy to show you as well, however this Hefestuten recipe is one of my favorites.
German Bread is popular all over the world and I too miss the sweet buttery brioche when I haven’t eaten it in a long time. I’ll show you how to easily make this delicious bread yourself and how quickly you can have the bread dough ready.
Of course, I prefer to eat the Brioche freshly baked, because then it is still really fluffy and soft. On top of it I sometimes spread just a little butter or Nutella and jam. At lunchtime, I then prefer a mild cheese or cream cheese as a spread and, of course, boiled eggs always fit perfectly – but for that there is also the special “Easter bread recipe“.
If you want to bake the sweet bread the night before so you don’t have to get up extra early on Sunday, it’s a good idea to bake the fluffy bread before dinner and then let it cool for a few hours. Then wrap it in aluminum foil and the bread will still be absolutely fresh for breakfast, as if it just came out of the oven.
You can also easily freeze the Brioche if you want it to stay fresh longer. I like to bake this recipe over and over again, and I also like it when the bread gets a little firmer after a while, since you can then easily cut the Brioche into thinner slices.
Sweet Brioche simple recipe
- 1 stand mixer
- 1 dough scraper
- 1 loaf pan
- 1 cooling rack
- 500 g cake flour
- 7 g instant yeast
- 140 g sugar
- 1 tsp salt
- 2 eggs
- 200 ml whole milk 3,5% lukewarm
- 75 g margarine vegetable (e.g., sunflower) soft
- First, gently fold yeast into the flour and stir lightly.500 g (4 cups) cake flour7 g (2 ½ tsp) instant yeast
- Then add the sugar, two medium eggs, milk, margarine (or butter) and salt.140 g (¾ cups) sugar2 eggs200 ml (6.70 floz) whole milk 3,5%75 g (2.60 oz) margarine vegetable (e.g., sunflower)1 tsp salt
- Mix well with the stand mixer (dough hook) until a firm dough is formed.
- Then let the dough rise for about 50-60 minutes (warm place – without drafts). Start 50 minutes timer here
- The dough should have doubled in the meantime. Then pour into a greased loaf pan.
- Cover and let rise in the pan for another 15 minutes. Start 15 minutes timer
- In the meantime oven already preheat to 180 °C.
- Bake the Brioche at 180 °C for about 45 minutes. Start 45 minutes timer here
- After 10 minutes you can cut the Brioche for a nicer breaking edge (it is best to moisten the knife shortly before, so it goes through the dough more easily). Start 10 minutes timer here
- After baking, let the Brioche cool briefly in the pan, then remove it upside down from the pan and let it cool further on a cooling rack.
You can add 150g of raisins to the dough recipe if you wish, but then you should reduce the sugar to only 100g. Instead of milk you can use whipped cream, instead of margarine you can use butter.
If you want to experience a very special Brioche, you should definitely try the Brioche as Easter bread. A little sweeter – but perfect for Easter with guests.
Have fun trying it out!