Classic Brioche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,496 cal. | (166 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 145 g | (125 %) | ||
| Carbohydrates | 456 g | (304 %) | ||
| Sugar added | 70 g | (280 %) | ||
| Roughage | 20.4 g | (68 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 1,396 μg | (465 %) | ||
| Pantothenic acid | 8.1 mg | (135 %) | ||
| Biotin | 120.9 μg | (269 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,060 mg | (52 %) | ||
| Calcium | 462 mg | (46 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 84.7 g | |||
| Uric acid | 573 mg | |||
| Cholesterol | 1,071 mg | |||
| Complete sugar | 90 g |
Preparation steps
Sift the flour into a bowl and make a well in the middle. Dissolve the yeast in the milk, pour into the well of the flour, sprinkle with a little flour from the edge, cover and allow to rise for 15 minutes.
Add the eggs, lemon zest, sugar and salt into the flour mixture. Add the softened butter to the flour mixture and knead the ingredients together into a smooth dough. Cover the dough and let rise for another 30 minutes.
Shape the dough into a ball and put into the well-greased springform pan. Cover and let rise again for 30 minutes. Brush the dough with the beaten egg yolk, make a deep cross with a knife in and bake in a preheated oven at 190°C (fan: 170°C, gas mark 3) (approximately 375°F) until golden, about 35 minutes.
Remove the brioche from the oven and let cool well before serving.
