Classic Brioche

/

What are they like?

- Tender & rich

- Good for, well, just about anything (savory or sweet!)

Gluten free dairy free classic brioche recipe
 

Recipe

About 12 Servings, Prep 20 min + 1.5 hours rising and baking

This recipe is slightly adapted from Authentic Foods to be dairy free. These buns can be used for sandwiches, paired with sweet fillings, or simply enjoyed warm with butter. The bread flour blend can be used to make host of other bread recipes, such as baguettes, pita bread, or bagels.

Dry
4 1/4 cups (588g) Authentic Foods Steve’s GF Bread Flour Blend (see note above)
5 tbsp (64g) sugar
1 1/4 tsp (6g) salt
1 packet (7g) instant yeast

Wet
1 1/2 cups (360g) warm water
1/2 cup plus 1 tbsp (104g) Earth Balance Buttery Spread, melted
6 tbsp (80g) olive oil
4 eggs, large


Directions:

  1. Combine the dry ingredients (flour, sugar, salt, yeast) in the bowl of the standing mixture.

  2. In a separate bowl, mix together the rest of the ingredients.

  3. Add the wet ingredients to to the dry and mix using a paddle attachment. Once the flour is incorporated, mix on medium-high speed for two minutes.

  4. Divide the dough into 12 pieces and shape them into domes.

  5. Cover with a flipped over baking tray (leaving space for them to rise). Alternatively, you can use a sheet of plastic wrap that has been sprayed with oil so it does not stick to the buns. Place the buns in a warm place and allow to rise until about double in volume, about 1 hour. If the dough bounces back very slowly when pressed, the buns are done proofing.

  6. While the buns rise, preheat oven to 350F/180C.

  7. Bake for about 20 minutes, or until they start to brown and an instant read thermometer inserted into the middle of the buns reads 190F/88C. Rotate halfway through baking.


Notes:

This dough is on the sticky side. To make it easier to work with, I often oil my hands. Or you can place it in the fridge overnight and work with it when it is cold. The rising period will just take longer (probably about three hours after it is shaped) because the dough will have to come up to room temperature before rising.