The savory sugar brioche by Cyril Lignac

Brioches Au Sucre

Ingredients :

For 10 pieces

For the brioche dough (prepare the night before)

  • 280 g of T45 flour
  • 30 g of semolina sugar
  • 6 g of fine salt
  • 12 g of baker’s yeast
  • 3 eggs of average size)
  • 225 g of soft butter

For the golden topping

  • 1 egg + 1 yolk
  • 1 tablespoon of water
  • 100 g of grainy sugar

In the beater vat equipped with the hook, mix at speed n°1 the flour, the sugar, the salt and then the yeast. Add the eggs little by little and mix until the dough is homogenous. Then knead at speed 2 until the dough unsticks from the sides of the vat.

Then knead at speed n° 1 by adding the diced up butter, until complete integration, then go to speed 2 until the dough unsticks from the sides of the vat.

Set aside for 1 hour at room temperature, then divide the dough in 10 bowls. Cover them with transparent film and set them aside in the refrigerator.

Golden topping : Mix all the ingredients in a bowl. Set aside in the refrigerator.

Cooking : The same day, preheat the oven to 30 °C (th. 1), then turn off the oven and wait 5 minutes.

Place the brioches on a plaque covered with a cooking sheet and bake for 25 minutes. Take out the brioches and raise the oven temperature to 165 °C (th. 5/6).

With a brush, golden the brioches and sprinkle with large grains of sugar.

Bake for 20 minutes.

livre recettes cyril lignac

“La Pâtisserie” by Cyril Lignac, Editions de La Martinière.

© Jérôme Galland

Also discover the vanilla fritters by Christophe Adam and the french brioche with milk jam.

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