This is the best and the easiest brioche recipe and you don’t have to knead at all. Really, not even a little bit! J
All you have to do is to mix all the ingredients in a bowl, with a spoon. It takes only 5 minutes.
The bad part of this recipe is that you have to wait. After preparation, you have to let the dough to rise in a warm place for 1 hour (or until double in size). After that, you have to place the dough in the refrigerator for 12 hours.
But it totally worth it because the effort is minimum and the result is a wonderful, tender and buttery brioche.
For filling I used 600 gr (1.3 lb) Turkish delight but you can use less, around 450-500 gr (1-1.2 lb).
The below ingredients are for 1 brioche.
Ingredients for no knead brioche (36/11cm – 14.17/4.33 inches)
– 450 gr (3 and 1/2 cups) flour
– 100 gr (1/2 cup) sugar
– 25 gr (2 1/2 tablespoons) fresh yeast
– 200 ml (3/4 cup 1 tablespoon and 1 teaspoon) lukewarm milk
– 100 gr (1 stick minus 1 tablespoon) melted butter
– 1/2 teaspoon salt
– 2 egg yolks
– zest from 1 lemon
– vanilla flavor
– 450-600 gr (1 – 1.3 lb) Turkish delight
For the top:
– 1 yolk mixed with 1-2 tablespoons milk or water
– granulated sugar
How to make no knead brioche
Pour the milk in a small pot. Add the butter. Place the pot over medium heat and cook until the butter melts. Remove from heat and allow to cool. This milk and butter mixture must be lukewarm.
Place the fresh yeast in a small bowl and add a teaspoon of sugar. Mix with the teaspoon until the yeast turns fluid.
Place in a large bowl sugar, lemon zest, vanilla flavor and the 2 egg yolks. Mix until combined. Pour the milk and butter mixture. Pour the fluid yeast and mix until combined.
Pour the flour, gradually, and mix with a wooden spoon until incorporated. While incorporating the flour add the salt.
Cover the dough with plastic wrap and let to rise in a warm place for 1 hour or until double in size.
Place the dough in the refrigerator for 12 hours.
After 12 hours take the dough out from the refrigerator and let rest at room temperature while preparing the filling.
Chop Turkish delight into small cubes.
Place the dough onto the floured worktop and divide it into two equal pieces.
Place one piece of dough onto the floured worktop.
Using a rolling pin, roll out the dough into a 25/40cm (9.84/15.7 inches) rectangle. Sprinkle half of Turkish delight, leaving some space around the edges. Brush with egg one long edge. Roll the dough from one long edge to the other one (brushed with egg). Close the ends. Set aside.
Repeat with the other piece of dough.
Place the two rolls one next to another and braid them.
Place the braided brioche into a buttered (or lined with parchment paper) baking tray.
Cover the brioche with plastic wrap and leave rise for 1 hour.
Preheat the oven at 180º C (356º F).
Brush the brioche with yolk and sprinkle some sugar on top.
Place the brioche into the preheated oven and bake at 180ºC (356º F) for 35-40 minutes. If the brioche turns brown too fast, cover it with parchment paper and continue baking.
Let cool on wire racks. Slice after completely cooled.