WHY Didn’t I Know This NEW Method Before?! A French Baker Secret Recipe!

WHY Didn’t I Know This NEW Method Before?! 😱
A French baker shared this secret with me… and it completely changed how I make brioche!

This dough turns out super soft, fluffy, and rich, with a beautiful golden crust and невероятный аромат.
And the best part — the method is actually simple and repeatable at home.

You’ll get TWO perfect brioches in different shapes using one recipe — ideal for family or guests!

👉 Try it once — and you’ll never go back to your old method.

🧾 Ingredients

Starter (Sponge):

125 ml warm milk (1/2 cup)
7 g dry yeast (2 1/4 tsp)
2 tbsp sugar (25 g)
1 tbsp flour (8–10 g)

Dough:

3 eggs
125 ml warm water (1/2 cup)
3 tbsp sugar (38 g)
Pinch of salt
Zest of 1 lemon
2 tbsp apple cider vinegar (30 ml)
650–700 g flour (5 1/4–5 3/4 cups)
100 g butter (3.5 oz)

Topping:

1 egg yolk
Brown sugar
👨‍🍳 Step-by-step Recipe
Mix milk, yeast, sugar, and flour. Let sit 15 min.
Whisk eggs, salt, sugar, and water.
Add the starter and mix.
Add lemon zest and vinegar.
Gradually add flour and mix.
Knead the dough, then add butter.
Knead until smooth.
Let rise for 1 hour (until tripled).
Divide into 14 pieces and shape into balls.
Place in baking forms.
Brush with yolk and sprinkle sugar.
Bake at 160–180°C (320–356°F) for 30 minutes.

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