No-Knead Brioche is a very simple and affordable recipe for a soft and tasty sweet leavened dough. It is a tall, well-waved pain brioche, a type of no-knead-bread that does not involve any kind of processing: in fact, the ingredients are mixed together with a simple fork, then left to rise for a fairly long time, which ensures a result as soft as a cloud.
Ingredients :
- 260g (2 cups) strong bread flour / strong white flour
- 80g (1/3 cup) unsalted butter, melted and cooled
- 80ml (1/3 cup) lukewarm water
- 2 large eggs
- 10g (2 tsp) fresh yeast or 7g (1,5 tsp) active dry yeast
- 1 tsp vanilla extract
- 1/2 tsp salt
- 50g (1/4 cup) granulated sugar
For finishing:
- Milk for brushing (as needed)
- Pearl sugar or demerara sugar for sprinkling (as needed)
How to make No-Knead Brioche:
- Melt the butter in a double boiler or microwave. Mix the brewer’s yeast in the warm water and let it sit for 5 minutes, then add the warm melted butter
- Mix with a fork , then add the eggs, lightly beaten, sugar and vanilla extract.
- Incorporate salt and sifted flour, continuing to mix all ingredients with fork, mix until the flour is completely absorbed, resulting in a smooth mixture
- Cover it with a tea towel or sheet of plastic wrap and let it rise in a warm, dry place until doubled in initial volume: this will take about 4-5 hours. Timing may increase or decrease depending on outside temperature
- At this point, transfer the dough to a floured surface and divide it into 3 equal-sized pieces
- Form into strands and shape them into a braid it in a plumcake mold lined with a sheet of parchment paper, cover with a tea towel and let rise for about 2 hours
- When the braid has reached the edge of the mold, brush the surface with a drop of milk
- Sprinkle with granulated sugar and bake the doughless brioche at 180 °C (350°F ) for 35 minutes, in static mode. Once ready, take it out of the oven and let it cool completely before unmolding.
- Enjoy your doughless brioche, soft and fragrant
Bon Appétit!
