The sweet taste of the buttery pull apart bread is so irresistible. You have one bite, you are still chewing that you go for the second bite already. That good. I love it for breakfast too, with some (more) butter spread on it and some fig jam from my Maman.
I would share the bread and I have, it was a success. I made some more. But the jam…. No no, not negotiable. It is gold and strategically portion until the next French visits and can get some more for me from my mom.
This brioche definitely reminds me of the 4pm snacks, also called le goûter. Eating it was so meaningless back then. Now, enjoying a slice of it brings me back so many souvenirs, so many childhood friends (Hi Julia!). There are tastes and smells that just transport you somewhere else. Isn’t crazy? It’s there but it’s transparent and it has this power on you.
This is why, I want my kids to remember some smells and taste… My son started Junior Kindergarden Tuesday and I was so exited to prepare him some nice little lunches.
Guess what? He wants the simple and classic things, the easy and simple. I should feel lucky but I thought I would prepare some fancy lunch boxes. Maybe later, we are still on the 1st week.
Are you a mom? How is your adventure so far? Pretty crazy, eh? We are all learning and adapting. Motherhood is just the best adventure of one’s life. Tiring too! Ahah.
Back to the recipe, it is not a spontaneous recipe since it requires some resting of the dough. I made some on the weekends and we enjoyed it for a few days. On the 4th day, it was starting to dry out a little and I made Pain perdu or French toast. WOW!
Try it. Amazing way to start your day!
All the efforts are worth it. Waking up at 6am to a nice fresh buttery brioche is
motivating, a pleasure…. LET’S BE REAL HERE. The brioche is delish but at 10am. There, seems more honest. Ahah!
See those little impatient hands… My little princess knew what was coming up.
- - 150ml of milk
- - 150g of flour
- - 8g of yeast
- - 3 egg yolks
- - 1 tablespoon of vanilla extract
- - 70g of butter (3/4 of a cup), soften
- - 100g of sugar
- - 250g of flour (2 full cups)
- - 8g of yeast
- - 1 egg yolk
- - 1 tablespoon of milk
- - Place the milk, the flour and the yeast in the bowl, mix it well. Set aside for 12 hours at room temperature.
- - In the bowl where there is your preparation, add the egg yolks, the vanilla, the butter and the sugar, mix well.
- - Add the yeast and gradually add the flour. It should start to form a dough, a little sticky at first.
- - Knead the dough for 10-16 minutes.
- - Take the dough, separate it in 2 equal balls.
- - From each ball, divide it in 3 parts and make rolls to braid them.
- - Once you have braided both your dough, let them rest for 1h30minutes.
- - Take the egg yolk and the milk and stir well.
- - With a brush, apply some on each braid.
- - Place in the oven at 360F for 20 minutes or until your brioches are golden.
You can keep the brioches fresh in a air-tight container for 3-4 days. If you have some leftover, you can make some French Toast.