Swiss Brioche, or “Swiss Bread,” is a rich, buttery, and slightly sweet bread that has its roots in Swiss and French baking traditions. Known for its soft, pillowy texture and golden crust, it is often enjoyed as a breakfast or brunch treat. Swiss brioche is perfect for special occasions or a simple indulgence with coffee or tea.
Origin and Cultural Significance:
Brioche originates from France but has made its way into Swiss bakeries where it is cherished for its luxurious taste and texture. Swiss brioche is similar to French brioche, though often enriched with butter from the Swiss Alps, which gives it a unique flavor profile. This bread is traditionally served during festive times such as Easter, Christmas, or special family gatherings. It symbolizes celebration, abundance, and warmth, making it a beloved staple in Swiss homes.
INGREDIENTS QUANTITY
(for one large loaf or 12 rolls):
All-purpose flour: 3 ½ cups (450g)
Sugar: ¼ cup (50g)
Salt: 1 tsp
Active dry yeast: 2 ¼ tsp (7g)
Eggs: 4 large eggs
Whole milk: ¼ cup (60ml), warm (around 110°F or 45°C)
Unsalted butter: 1 cup (225g), softened and cut into cubes
Egg wash: 1 egg beaten with 1 tbsp milk (for brushing)
Optional Additions:
Vanilla extract: 1 tsp (for extra flavor)
Zest of one lemon or orange: (adds a refreshing citrus note)
Chocolate chips: ½ cup (for a sweet twist)
Pearl sugar: For sprinkling on top for extra sweetness and texture
Tips for Success:
Room Temperature Ingredients: Ensure that the eggs and butter are at room temperature to help the dough blend more easily.
Don’t Rush the Rise: Brioche dough is enriched with butter and eggs, so it needs a longer rising time. Patience will result in a fluffier loaf.
Knead Well: Knead the dough thoroughly to develop gluten, ensuring it has a smooth and elastic consistency.
Chill the Dough: Chilling the dough for at least 4 hours (or overnight) after the first rise helps the dough become easier to handle and shapes well.
INSTRUCTIONS:
Activate the Yeast: In a small bowl, dissolve the yeast and a pinch of sugar in warm milk. Let it sit for 5-10 minutes until foamy.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt.
Make the Dough: Add the eggs and the yeast mixture to the dry ingredients. Knead until the dough comes together, about 3-4 minutes.
Incorporate Butter: Gradually add softened butter, a few cubes at a time, kneading well between each addition until the butter is fully incorporated. Continue kneading until the dough is smooth and elastic, about 8-10 minutes.
First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for about 1-1.5 hours or until it has doubled in size.
Chill the Dough: After the first rise, refrigerate the dough for at least 4 hours or overnight.
Shape the Dough: Punch down the chilled dough and shape it into a loaf or divide it into 12 even pieces to form rolls. Place them in a greased loaf pan or on a baking sheet.
Second Rise: Cover the shaped dough with a towel and let it rise for another hour, until doubled.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Egg Wash: Brush the dough with egg wash to give it a golden, shiny finish.
Bake: Bake for 25-30 minutes, until the top is golden brown, and the bread sounds hollow when tapped.
Cool: Let the bread cool on a wire rack before slicing and serving.
Description:
Swiss brioche is known for its light and airy crumb, with a slight sweetness and a rich buttery taste. Its golden-brown crust encases a soft, tender interior, making it an ideal bread for breakfast with jam or butter, or even toasted with a sprinkle of cinnamon sugar.
Nutritional Information (per slice, approx.):
Calories: 250 kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 180mg
Sugar: 5g
Conclusion:
Swiss brioche is a delightful bread that balances richness and lightness perfectly. It can be served in a variety of ways, making it a versatile addition to any table. Its buttery, slightly sweet flavor and tender crumb will have everyone asking for more.