No-Knead No-Proof French Brioche
I do enjoy Baking Brioche every weekend at home and I was really curious about this no-knead no-proof version on Mercotte’s blog (@lacuisinedemercotte). There is only one egg and very little butter, so it is not as rich as a brioche usually is. However, it is a nice compromise if you are in a hurry and want to eat something delicious!
Of course you will find the recipe from Kahla on Mercotte’s blog, right HERE!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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No-Knead No-Proof French Brioche
Equipment
Ingredients
BRIOCHE DOUGH
- 3 1/2 tbsp (50 g) butter (Melted)
- 1 1/4 cup (305 g) milk (Lukewarm)
- 2 tsp (8 g) active dry yeast
- 1 egg
- 1 tsp (5 g) vanilla bean paste
- 3 1/4 cups (405 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 1/8 tsp (0.75 g) sea salt
- 1/2 cup (90 g) dark chocolate chips
SIMPLE SYRUP
- 1/2 cup (100 g) water
- 1/3 cup (70 g) sugar
Instructions
- Place your Twisted Crown Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
BRIOCHE DOUGH PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Place the milk into a microwavable bowl and heat 15 seconds at a time to bring it into a warm temperature. It should feel nicely lukewarm. Then, whisk in the active dry yeast and let it set for 10 minutes.
- In a mixing bowl, pour your milk/yeast preparation. Add the cooled melted butter, the egg and vanilla bean paste. Whisk well. Combine the flour, sugar and salt. Then, mix in the dark chocolate chips.
BAKE!
- Preheat oven to 180F/80C.
- Bake for 20 minutes at 180F/80C. Then, bring the temperature up to 350F/180C and bake for an additional 30-40 minutes. (Every oven heats differently, monitor your bread from 50min). It is ready when it is golden brown and does not feel hallow to the touch.
SIMPLE SYRUP PREPARATION
- While your Brioche is baking in the oven, prepare the syrup: In a small sauce pan, heat on medium-low water and sugar. Once the sugar has melted, remove from heat and set aside.
- Once your No-Knead No-Proof French Brioche is out of the oven, let it cool down for about 10min. Then, unmold it onto your serving plate. Brush the syrup over (This is the secret to seal the flavors and freshness). Serve and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
HEY nESSA! i DOUBLED THE RECIPE & AM BAKING THIS IN THE LOG MOLD, THE TWIN MOLD & THE tENDER HEART MOLD. i’LL TRY TO POST PICTURES ON THE ROCK STARS FACEBOOK TOMORROW. mADE HALF WITH THE CHOCOLATE & THE OTHER HALF WITH DRIED BLUEBERRY & WALNUTS. INTERESTED TO SEE HOW THIS COMES OUT. tHANKS FOR THE INSPIRATION!
WOW Debbie!!!! You have been so incredibly busy!! I cannot wait to see everything you have made, it is such a fantastic recipe! What a lovely idea you had to add the dried fruits and nuts. I think I have some dried currants in the pantry, I might just do the same as you! Thank you so much for trusting the recipe ~Nessa