A golden, cloud-soft French brioche made the right way — enriched with butter, eggs, and a touch of vanilla. Carbs come from white flour and sugar, making it a HIGH GI treat to enjoy with a well-timed pre-bolus and a slow morning.
Values for 1 slices
In a stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly. Add eggs one at a time, then milk and vanilla. Mix on medium speed 8–10 minutes until a smooth, elastic dough forms.
With the mixer running on medium-low, add softened butter in small pieces. Continue mixing 8–10 minutes until the butter is fully absorbed and the dough pulls cleanly from the sides of the bowl. It will be soft and slightly tacky — this is normal.
Cover the bowl with plastic wrap and refrigerate overnight (8–12 hours). This slow cold fermentation develops flavor and firms the butter for easier shaping.
Remove from fridge. Divide the cold dough into 12 equal balls (~80g each). Place side by side in a greased 30 cm loaf pan.
Cover loosely and let rise at room temperature 1h30–2h until the balls are puffy and touching each other.
Beat together egg and milk for the egg wash. Brush gently over the tops of the brioche balls.
Bake at 175°C (345°F) for 25–28 minutes until deep golden brown. Cool 15 minutes in the pan before unmolding.
Carbs come from white flour and sugar (GI ~80). Enter your portion into your usual dosing method and plan a 15–20 min pre-bolus. The rich butter and egg content may slightly delay and extend the glucose peak — check blood sugar at 2h. Log this in your journal to learn your personal response.
