If you are looking for an olive oil brioche recipe that is easy to make at home, then here it is. My motivation for developing this olive oil brioche recipe comes primarily from a healthy eating perspective, in that I wanted to make a heart-healthier version of a great tasting French brioche bread, which typically contains high amounts of butter and therefore saturated fat. Good, flavourful extra virgin olive oil is a mainstay in any mediterranean kitchen and I must say, also in mine. Its rich flavour and silky quality will enhance any meal and if that is not reason enough to splash it around on and in your food, then consider the well known health benefits of extra virgin olive oil such as improving blood cholesterol and keeping your heart healthy. I use olive oil in many baking recipes, such as Olive-Olive oil pagnotta, Ciabatta and of course in pizza dough. It helps to add softness aswell as flavour and colour. Here in this olive oil brioche recipe olive oil is used exclusively instead of butter and eggs. The traditional butter brioche dough is soft and light, my olive oil version simply needs a longer fermentation time to achieve the same light texture. These brioche have a lovely colour, are slightly sweet and have a subtle olive oil flavour, they are perfect for a weekend breakfast, brunch or with an afternoon coffee.
olive oil brioche recipe for 10-12 buns
350g Bread flour (550 german flour)
100g warm milk
10g dried yeast
100g Extra virgin olive oil
40g apple juice.
1. Soak the raisins in just enough apple juice to cover them for 20 minutes. They will quickly plump up.
2. Combine the rest of the ingredients and mix/knead either with the dough hook of your electric mixer for 10 minutes on low speed or by hand. If you are using an electric mixer, finish off the kneading process by hand with some good stretches and folds, to give extra strength to the dough.
3. Form the dough into a tight ball, place in an oiled bowl and cover with plastic wrap. Leave to rest and ferment at room temperature for 2.5-3 hours. Until at least doubled in size.
4. Deflate and divide the dough into 80g dough balls, this will give 10-11 large muffin sized buns, adjust if you prefer smaller delicate brioche.
5. Place the dough balls into a well buttered muffin tin and leave to proove for 1 hour t room temperature. In the meantime pre-heat your oven to 250 degrees.
6. When your brioche are well risen, brush them with beaten egg and bake in a hot oven for 10 mins. Then turn down the heat to 190degrees and if the brioche are already browned cover them with foil. Further bake for 30 minutes.
7. Cool and enjoy, plain, or split and spread with butter and jam.