Mama's Tear Share Brioche Recipe

Name: Mama's Tear Share Brioche
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: Serves 1 or more
Ingredients: 1 teaspoon active dry yeast; Milk; Sugar; White Bread Flour; Eggs; 1/2 teaspoon salt; 2 tablespoons vanilla sugar (or 1-2 vanilla bean pods and 2 tablespoons granulated sugar); Unsalted Butter; 2-3 tablespoons powdered sugar; 1-2 teaspoons warm water

Indulge in this irresistible family recipe for Mama's Tear & Share Brioche! Baked in a cake tin for easy sharing, this simple recipe uses just a few ingredients to create a deliciously golden, fluffy brioche. Perfect for breakfast, brunch, or a delightful afternoon treat. The tender, pull-apart texture makes it a crowd-pleaser, and the subtly sweet vanilla flavor is simply divine. Get ready to tear into a slice of heaven!

Prep Time 30 mins

Cook Time 28 mins

Calories 160 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mama's Tear Share Brioche

1 teaspoon active dry yeast
Milk
Sugar
White Bread Flour
Eggs
1/2 teaspoon salt
2 tablespoons vanilla sugar (or 1-2 vanilla bean pods and 2 tablespoons granulated sugar)
Unsalted Butter
2-3 tablespoons powdered sugar
1-2 teaspoons warm water

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How to Make Mama's Tear Share Brioche

In a small bowl, combine 1/2 cup (120ml) warm milk and 1 teaspoon active dry yeast. Let stand for 5 minutes until foamy.
Add 1 ounce (28g) all-purpose flour and 1 teaspoon granulated sugar to the yeast mixture. Stir well to combine.
Let the mixture stand in a warm place for 10 minutes, or until frothy and doubled in size.
While the starter is rising, sift 2 cups (250g) all-purpose flour and 1/2 teaspoon salt into a large mixing bowl.
Add 2 tablespoons vanilla sugar (or 1-2 vanilla bean pods mixed with 2 tablespoons granulated sugar). Cut in 1/2 cup (113g) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Once the starter is frothy, whisk in 2 large eggs until well combined.
Pour the egg mixture into the flour mixture. Stir with a wooden spoon or spatula until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead for 1-2 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 90 minutes, or until doubled in size.
Gently punch down the dough to release the air. Lightly flour your work surface.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
Grease a 9x13 inch baking pan. Arrange the dough balls in the pan, 3 in the middle and 9 around the edges, leaving some space between each ball.
Preheat oven to 230°C (450°F).
Bake for 18-20 minutes, or until the brioche is pale gold and sounds hollow when tapped on the bottom.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the brioche is cooling, prepare the icing: In a small bowl, whisk together 2-3 tablespoons powdered sugar with 1-2 teaspoons of warm water until you reach a desired consistency.
Drizzle the icing over the cooled brioche. Let the icing set.
Tear and share! Enjoy!