What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

1.  

The post Authentic French Baguette Recipe appeared first on Pardon Your French.

What is Stollen?

Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits, nuts and marzipan, all wrapped in a rich, buttery dough and dusted with powdered sugar. It is beloved for its robust spiced flavor, rich texture of fruits and nuts and delicious sugar coating.

Known for its distinctive oblong shape, reminiscent of a swaddled baby (symbolizing the Christ Child), Stollen is a cherished centerpiece on Christmas tables around the globe.

The most iconic version, Dresdner Stollen, hails from Dresden, Germany. Lesser known, however, is that Stollen also holds a significant place in the culinary heritage of Alsace, France, where it is a beloved seasonal treat!

German vs. Alsatian Stollen

While German Stollen is the most famous, Alsatian Stollen from France offers its own delightful regional flair. The Alsatian version features a lighter dough, typically made with less butter than its German counterpart. It often showcases local dried fruits like raisins and cherries soaked in Kirsch – the region’s beloved cherry liqueur – instead of the more traditional rum.

Both variations are equally delectable, but I admit I have a soft spot for the Alsatian version, which I discovered for the first time as a kid at the magical Strasbourg Christmas market. It has now become one of my family’s favorites, that I always love to bake come Christmas time.

Why You’ll Love This Authentic Stollen Recipe

Whether you’re a Stollen fan or someone with less-than-stellar Stollen memories, I promise there’s nothing quite like a freshly baked, homemade Stollen. It’s a game-changer!

The recipe I’m sharing here is a classic Alsatian Stollen, made with a traditional fruit mix and a hearty crumb that uses a bit less butter than a classic German Stollen. Inspired by Alsace, I like to soak the fruits in Kirsch, but feel free to stick with rum if that’s more your style.

This authentic stollen recipe is a must-try for anyone looking to bring a taste of Alsatian tradition to their holiday table. With its rich, festive flavors and snowy sugar coating, stollen is the ultimate Holiday treat!

1. Traditional flavors: My recipe is packed with candied citrus peel, candied ginger, almonds, raisins, warm spices and a marzipan core that adds a sweet, nutty richness. This recipe stays true to its German and Alsatian roots.
2. Easy to follow: This recipe uses instant dry yeast, making it wonderfully simple—no need to fuss with a poolish or starter! Just mix the yeast directly with the dry ingredients, as effortlessly as you would with baking powder. After testing this recipe with both active dry yeast and instant yeast, I can confidently say that instant yeast not only streamlines the process but delivers equally fantastic results. The step-by-step instructions are designed to be approachable, ensuring you’ll bake a Stollen that’s every bit as festive and delicious as the season deserves.
3. Perfect for gifting: The stollen is traditionally aged for several days to allow the flavors to develop. This long shelf life makes it ideal for holiday gifts!

Key Ingredients for an Authentic Stollen

To make the best authentic stollen, you’ll need the following ingredients:

1. Flour: All-purpose flour is the way to go.
2. Yeast: Instant yeast gives rise for a tender bread.
3. Butter: Use high-quality unsalted butter for best flavor. The butter needs to be at room temperature and soft before you incorporate it into the dough. Take your butter out of the fridge at least 2 hours before you start baking. We also use melted butter at the end, to glaze the baked loaves.
4. Sugar: Although it is a bread, we’re using 1/3 cup of white sugar.
5. Egg: Use one large egg, at room temperature. 
6. Milk: I recommend using whole milk to create a tender Stollen. Avoid 2% mf, skim or lactose-free milk. 
7. Lemon zest: The zest from a whole lemon brings a nice tang that cuts through the richness of the dough. 
8. Dried fruits: Raisins, candied citrus peel and candied ginger are traditional choices for a classic stollen. But feel free to add dried currants or other dried fruits (ie. pineapple) if you prefer. I find 2 ½ cups of dried fruits yields the perfect fruit-to-bread ratio for this recipe.
9. Liquor: Use rum (for the German version) or Kirsch (for the Alsatian version) to soak the dried fruits overnight. If you don’t want to use alcohol, orange juice or apple juice works great too.
10. Almonds: Blanched almonds are typically used here. You can use slivered, sliced or whole almonds that you roughly chop.
11. Spices: A mix of cinnamon, cardamom and nutmeg provides warmth and the signature flavor of a stollen bread.
12. Marzipan: The heart of the stollen! A roll of marzipan adds sweetness and a creamy texture. I personally prefer using almond paste (unsweetened) – both options are equally delicious in my opinion.
13. Icing sugar: A generous powdered sugar coating for a festive touch and added sweetness.

Step-by-Step Recipe for Authentic Stollen

Stollen requires a bit of time and patience due to the rising and resting stages, but the process is straightforward, and the results are worth it! Here is a quick overview of the recipe.

• Soak the Fruits: Marinate the dried fruits in Kirsch, rum or orange juice for 6 hours or overnight to absorb the liquid and enhance flavor.
• Make the Dough: The next day, combine yeast, flour, sugar, salt and spices. Add warm milk, butter, egg, and lemon zest mixing and kneading until smooth. Let rise for 1–2 hours until the dough rises by a third.
• Add the Filling: Knead soaked fruits and chopped almonds into the dough.
• Shape the Stollens: Divide the dough in half, roll into two ovals, place marzipan logs in the center, fold over, and seal the edges.
• Rise and Bake: Let rise for 30–45 minutes, then bake at 350°F (175°C) for 35–40 minutes until golden.
• Butter and Sugar Coating: Brush with melted butter and coat with powdered sugar for a thick finish.
• Store and Serve: Wrap and rest for a few days for the best flavor!

Frequently Asked Questions

What makes stollen different from fruitcake?

While both contain dried fruits and nuts, stollen is a yeast bread, making it lighter than the dense, buttery texture of fruitcake. Since this is a bread, not a cake, so the crumb leans on the drier side, but the abundance of dried fruits and the generous chunks of marzipan make every bite wonderfully rich and satisfying.

What can I use instead of marzipan?

If you don’t like marzipan, you can substitute it with almond paste. I actually personally prefer almond paste, since it less sweet.

Help! My dough is quite sticky and hard to work with.

Don’t worry if the dough is sticky—that’s normal for a buttery stollen! To manage it, dust your hands lightly with flour while kneading or shaping, but try to keep the flour to a minimum to avoid drying out the bread.

How long does Stollen last?

Stollen can last up to 2–3 weeks when wrapped tightly in foil or stored in an airtight container. The powdered sugar coating helps preserve its moisture.

Can I freeze Stollen?

Yes, Stollen freezes well. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw at room temperature before serving.

How do you enjoy a Stollen?

Stollen is a festive bread that makes an excellent breakfast or served as a dessert with a dollop of cream. I also love to enjoy it with cheese, or as an afternoon snack paired with tea or coffee. 

A stollen is best enjoyed at room temperature. So, allow it to sit out for about 30 minutes if stored in the fridge, so its flavors and texture shine. To slice it, use a sharp, serrated knife to cut thin, even slices.

Audrey’s baking tips

• Prepare the fruits ahead: I recommend soaking the dried fruits in liquor or juice overnight or at least 6 hours. You want to give the fruits enough time to absorb the liquid.
• Customize the fruits: Swap raisins with dried cranberries, pineapple apricots for a personal twist.
• Don’t let the dough rise too much: A stollen is a buttery sweet bread that is much denser than your regular loaf of bread. After combining the dough ingredients together, the dough needs to rest and rise at room temperature. Let it rise to about a third of its size – but not more – which should take about 1 hour.
• Don’t skip the marzipan or almond paste: It’s the signature element that takes this baked good from a delicious fruit cake to an authentic stollen!
• Plan ahead: A Stollen loaf improves in flavor after a day or two. Ideally, you’ll want to wrap it in plastic film or store it in an airtight container to serve it after 2 or 3 days.

I hope you’ll love this Stollen recipe as much as I do! If you have any questions, please leave a comment. 

 More French Holiday dessert recipes to try: 

• Classic French Chocolate Bûche de Noël
• French-style Fruit Cake (Cake aux fruits confits)
•  Biscoff Tiramisu (Ch’tiramisu)
• Classic French Chocolate Moelleux 
• French Almond Pear Gratin
• Classic French Spiced Bread (Pain d’Épices)
• Raspberry Bûche de Noël
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Chocolate Truffles
• Gâteau Basque (Basque Cake with pastry cream)
• French Walnut Coffee Cake (Gâteau Grenoblois)

Authentic Stollen (European Christmas Bread)

Print Recipe

Serves: 10-12 Prep Time: 3 Hours Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the dough
4 cups (480g) all-purpose flour
1 packet instant dry yeast (2 ¼ tsp / 7g)
1/3 cup (65g) sugar
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup (240ml) whole milk
1 large egg
1 lemon, zested
½ cup (113g) unsalted butter, softened

For the filling
1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
1 cup (150g) raisins
½ cup (75g) candied orange peels, chopped
½ cup (75g) candied lemon peels, chopped
½ cup (75g) candied ginger, chopped
1/3 cup (79ml) kirsch (or rum, or orange juice)
¾ cup (191g) marzipan

For the topping
2 tbsp (28g) unsalted butter (melted)
¼ cup (32g) icing sugar

Instructions

1. Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
2. Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
3. Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
4. Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
5. Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
6. Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
7. Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.

The post Authentic Stollen (European Christmas Bread) appeared first on Pardon Your French.

The tradition of the Epiphany in France

In France, we celebrate the Epiphany, known as “La Fête des Rois” on January 6th, although the festivities often extend throughout the month. The Epiphany is originally a religious celebration commemorating the visit of the Three Wise Men to baby Jesus, in Bethlehem – but is a widely popular celebration in the country.

The most popular tradition associated with the Epiphany in France, is the King’s Cake. As soon as January clocks in, the specialty can be found in virtually every French bakery. A small figurine called a fève (originally a dried bean, although now a small porcelain or plastic figure is the choice) is hidden inside the cake. The person who finds the fève in their slice is the king or queen for the day and often gets to wear a paper crown.

The cutting of the King’s Cake is a festive moment too: the ritual calls for the youngest person in the room to sit under the table and calls out guests’ names, who are then given their slices. No cheating allowed!

This is an undeniably joyful and social occasion and people may organize King’s Cake events in schools, workplaces and city halls also. 

Fèves sold at a local brocante last Summer.

About the “Fèves”

As playful as this might sound, these little “fèves” are, for some French, highly collectible gems. You will see them in most brocantes and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelain vintage fèves can be pretty pricey.) Indeed, it has become common for bakeries to come up with their own line of figurines each year.

A puff-pastry Galette in the North, a crown-shaped Brioche in the South.

There are two kinds of “galette” to celebrate the Epiphany in France. The first one, known as a “Galette” includes a creamy frangipane filling spread between two puff pastry layers. The Northern part of France widely enjoys this version, including Paris – making it unquestionably the most popular version in France.

The second version, a “Brioche des Rois” is a sweet brioche dough decorated with pearl sugar, candied fruits and shaped like a crown, symbolizing the kingship of the Magi. The South of France predominantly enjoys this version, and can be found under different names: “Brioche des Rois” in Provence, “Reiaume” in Montpellier, “Corona Bordalesa” in Bordeaux, or “Coque des Rois” in Moissac.

Ingredients you’ll need for this King’s Brioche

Despite all its different names, the King’s Brioche always features a tender crumb and is easily recognizable with its crown-shape and candied fruit topping. Although it is not commonly found in North America, you can easily recreate your own version at home.

Here is the list of the ingredients you need to prepare to make this King’s Brioche at home.

1. Active dry yeast and milk. Before incorporating the yeast into the dough mixture, you must re-hydrate it in lukewarm milk. Choose 2%m.f. or whole milk.
2. Sugar. Opt for white sugar.
3. Orange and lemon zest. We flavor the brioche with citrus zests, giving it its signature flavor. Because we are using zests, I prefer organic fruit.
4. Flour. All-purpose flour is best.
5. Eggs. The eggs need to be at room temperature. Take them out of the fridge at least one hour beforehand.
6. Butter. Likewise, the butter needs to be at room temperature when you knead it into the dough. Take it out of the fridge at least two hours beforehand. I prefer unsalted butter.  Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
7. An egg yolk and one tablespoon of milk. Whisked together with a fork for brushing the brioche top and give it a golden shine.
8. Pearl sugar. Pearl sugar, also known as nib sugar or hail sugar, is a type of sugar that we commonly use as a topping when baking goods in France. It consists of small, round grains of sugar which do not melt and retain their shape during baking. It adds a delightful sweet crunch to the brioche. Pearl sugar is available is stores (ie. Walmart), bulk stores or online.
9. Orange Marmalade. Once baked, the brioche gets brushed with orange marmalade, giving it a shine as well as adding citrus flavor. This also helps the candied fruits stick more securely to the brioche.
10. Orange peels and candied cherries. Lastly, the baked brioche is decorated with colorful candied fruits to recreate the look of a king’s crown. Orange peels and candied cherries are traditionally used, but you can opt for other fruits if you would like such as lemon peels, candied apricots or candied kiwis.

Frequently Asked Questions

What is the best flour for brioche?

Use all purpose flour. For this recipe, avoid using whole-wheat, harder flours or even a gluten-free alternative flour, as the brioche won’t likely rise as much.

Why is the brioche dough not rising?

There can be many reasons but the two most likely ones are 1. the yeast you are using is dead, or you hydrated it in hot milk causing it to die; 2. You let your dough proof (meaning, rise) in a place that is either too hot, cold or humid. Make sure you let the dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C).

How to store this King’s Brioche?

You can store the brioche in airtight container at room temperature for up to 5 days. Brioche generally tend to dry up after 3 days, but the orange marmalade brush atop this one helps keep it moister longer.

You can freeze the brioche after baking and after it is completely cool – but without the orange marmalade and candied fruits on top.

Audrey’s tips:

• The making of this brioche requires two resting periods to allow the dough to grow, which totals to 4 hours. So plan ahead if you would like to serve it by tea time.
• While the kneading of the dough is easier in a stand mixer, this recipe is absolutely doable by hand too, with some elbow grease !
• When hydrating the yeast in lukewarm milk, it is very important the milk temperature isn’t over 30C or this will kill the yeast.
• If you don’t have a French trinket, you can use an almond instead.

I hope you’ll love this King’s Brioche (Brioche des Rois) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French baked goods you may like: 

• Gateau Basque (Basque Cake with pastry cream)
• Normandy Apple Tarte (Tarte Normande)
• Queen of Sheba Chocolate Cake (Reine de Saba)
• Chestnut Cream Cake (Gâteau Ardéchois)
• French Walnut Coffee Cake (Gâteau Grenoblois)
• Alsatian Blueberry Tart (Tarte aux Myrtilles Alsacienne)

King's Brioche

Print Recipe

Serves: 8-10 Prep Time: 30 minutes + 2/3 hours Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 11 voted )

Ingredients

2/3 cup (150ml) milk, whole or 2%
2 ¼ tsp(8g) active dry yeast
1/2 cup (100ml) sugar
zest of 1/2 orange
zest of 1/2 lemon
2 1/2 cups (312g)all purpose flour
1/4 tsp salt
1/3 cup (75g) unsalted butter, diced and at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1 egg + 1 tbsp (15ml) milk, for the egg wash
¼ cup (80g) orange marmalade
3 tbsp pearl sugar (or crushed sugar cubes)
About 20 candied orange peel sticks
12 candied cherries

Instructions

Step 1 - Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.

Step 2 - In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.

Step 3 - Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.

Step 4 - Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.

Line a large baking sheet with parchment paper.

Step 5 - When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.

Step 6 - If you have a trinket, stick in somewhere underneath the crown.

Cover the crown with a cloth and let rise for 1 more hour.

Pre-heat your oven to 350°F (180°C).

Step 7 - After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.

Bake the brioche for 30 minutes until it looks puffy and golden.

Step 8 - Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

 

The post King’s Brioche (La Brioche des Rois) appeared first on Pardon Your French.

The origin of “Pain Perdu”

Very popular in France, French Toast, known as “Pain perdu”, is typically thought of a French invention. However, many recounts the French Toast recipe isn’t actually French, but instead dates back from to ancient Rome. It was later widely used by poor Europeans families in the Middle Age to make do with bread and staple ingredients.

Then, when the recipe was imported from England to America in the 16^th century, rumor has it a certain Joseph French replicated the recipe and gave it the name of “French Toast”. Perhaps, another (more plausible) explanation is that American chefs decided to add “French” to this humble toast recipe to make it sound fancier and charge a few extra dollars.

The recipe 

French or not, “Pains perdu” is a staple mid-afternoon snack or dessert in France. Despite American beliefs, French Toast isn’t really enjoyed for breakfast in France. The recipe for Pain Perdu is a home cook favorite as easy to make and a great way to use-up day-old baguettes, brioches, pains de mie or other rustic country breads. I think this is really a must recipe to have in your repertoire. 

And while breads are ubiquitous in French kitchens and shall not be wasted under no circumstances, making French Toast isn’t the only way the French have adopted to make do with day-old breads. Croutons (as in the Salade Lyonnaise), French Onion Soup, Panade, Cheese Fondue, etc… are all delicious and frugal recipes to use up your day-old bread. 

Cooking notes: 

• For making Pain Perdu, prefer a soft and tight-crumb bread. It will retain the egg mixture best: Pain de Mie or Brioche are ideal. But do know that any type of day-old bread will do really. I actually often like to use a country-style loaf, as pictured here, which was made from this recipe. 
• Cut bread into 1-inch slices, not thicker or the inside won’t cook and end up eggy/wet. 
• Make sure your eggs are at room temperature. 
• Preferably use a non-stick pan. 
• The French like to enjoy their plate of French Toast with extra dabs of butter and a sprinkle of sugar.  

How to store French Toast?

I think French toasts are best enjoyed right out of the pan, after just being made. However, you can also make them ahead of time too and store them in the refrigerator or freezer for later.

• In the refrigerator: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the fridge for up to 5 days. Re-heat on low-medium heat in a pan. 
• In the freezer: After cooking the French toasts, let them cool to room temperature. Place them in a ziplock bag and keep in the freezer for up to 1 month. Let thaw overnight in the fridge and re-heat on low-medium heat in a pan.

I hope you’ll love this Classic French Toast (Pain Perdu) recipe as much as I do! If you have any questions, please leave a comment. 

You may also like:

• Chouquettes (French Sugar Puffs) 
• Homemade Hazelnut Chocolate Spread
• Roasted Hazelnut Financiers
• Overnight No-Knead Bread
• Riz au Lait with Caramel Sauce 
• Classic French Butter Brioche

Classic French Toast (Pain Perdu)

Print Recipe

Serves: 6-8 Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 5 voted )

Ingredients

350g country-style bread (about half a loaf, sliced in 1-inch think slices)
2 cups (500ml) milk (2% or whole)
1/2 vanilla bean (scraped) or 1 tsp vanilla extract
1 tbsp (15ml) Calvados or rum
¼ cup (50g) brown sugar
3 large eggs, at room temperature
2 tbsp (28g) unsalted butter
Sugar (white or crystal) for sprinkling

Instructions

Step 1 - In a large mixing bowl, whisk together the milk, vanilla seeds ( or vanilla extract), Calvados (or rum), brown sugar and eggs. The mixture should be liquidy, smooth and foamy at the top. 

Step 2 - Dip bread slices in egg mixture, turning to coat both sides evenly. When taking bread slices out of the mixture, let them drip excess liquid for a few seconds.

Step 3 - In a large skillet, melt 2 tbsp of butter over medium heat. When the butter sizzle, fry a slice of bread until golden brown, about 4-5 minutes on each side. Transfer slice onto a place and repeat until no slices is left.  

For serving, sprinkle with sugar and top with small dabs of butter.

The post Classic French Toast (Pain Perdu) appeared first on Pardon Your French.

So what is a French “Pain d’Épices”? 

Despite appearances, a Classic French Spiced Bread (Pain d’Épices) shouldn’t be mistranslated as a “gingerbread”. Less sweet than its American cousin, a Pain d’épices doesn’t include egg nor butter – it is indeed a “pain” (bread). It is also made with rye flour for more earthiness, and honey – while gingerbreads often include molasses – making for a lighter sweetness that lets the spices shine a bit more. The spice blend of a Pain d’Épices is also more complex, including cinnamon and ginger, but also nutmeg, cloves, black pepper, anise seeds and star anise.

How to enjoy a “Pain d’Épices”? 

Being a cross between a bread and a cake, a Pain d’Épices makes for an equally delicious sweet or savory treat.

• As a starter or on a cheese board – Over the Holidays, Pain d’Épice is often served as a starter, cut in thin slices with foie gras or just before dessert with soft cow’s-milk cheeses like Brie or Camembert.
• For Breakfast – Because it isn’t too sweet, a Pain d’Épices is a great breakfast staple and the perfect canvas for butter, jams and marmalades. I personally love it with a little slab of butter and a drizzle of honey. 
• As a snack – It is also a wonderful pick-me-up in the afternoon as it is satisfying and full of flavor – and again, not too sweet.

Cooking notes:

• Using freshly ground spices, instead of pre-ground /store-bought, will make all the difference here. Freshly ground spices are so much more fragrant and keep their flavor better even after baked. For this recipe, we will need freshly ground cinnamon, nutmeg, cloves and black pepper – so using a spice grinder is highly recommended.
• Traditionally, a Classic French Spiced Bread calls for dark rye flour. But from my experience, light rye flour works well too. The difference is almost unnoticeable in taste.

Just like many staples French recipes, there are countless variations of a Pain d’Épices. Some prefer it lighter and drier (closer to a bread), some prefer it moist and more intense in flavor (closer to a cake). This recipe, in my opinion, strikes a happy medium. This Pain d’Épices is soft, moist and perfectly spiced; yet it isn’t too sweet. 

Recommended Equipments:

• A food scale 
• A spice grinder
• A loaf pan

You may also like: 

• Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
• Raspberry Jam Swiss Roll 
• Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
• Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
• Classic Chocolate Bûche de Noël

I hope you’ll love this Classic French Spiced Bread (Pain d’Épices) recipe as much as I do! If you have any questions, feel free to leave a comment.

Classic French Spiced Bread (Pain d’Épices)

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 19 voted )

Ingredients

1 1/4 cup (125g) dark rye flour
1 cup (125g) all-purpose flour
1 1/2 tbsp (30g) brown sugar (light or dark)
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon anise seeds, whole
¼ tsp freshly ground black pepper
¼ tsp salt
1 ½ tsp baking soda
¼ tsp finely-grated orange zest (or clementine)
1 cup (250ml) milk (2%)
2/3 cup + 1 tbsp (250gr) honey
1 or 2 star anise, whole

Instructions

Step 1 – Pre-heat your oven to 305F (150C) with a rack in the middle. Grease a 8.5-9 inch loaf pan with butter, dust with flour and set aside.

Step 2 – In a saucepan over medium heat, warm together the milk and honey, along with the star anise. When the milk is hot and the honey has dissolved, remove from the heat and set aside to infuse.

Step 3 – In a large mixing bowl, whisk together the two flours, brown sugar, cinnamon, ginger, nutmeg, clove, anise seeds, pepper, salt, baking soda and orange zest.

Step 4 – Slowly pour in the milk and honey into the dry ingredients (discard of star anise), mixing with a wooden spoon. Stop mixing when just combined.

Step 5 – Pour the batter into prepared pan and bake for 1 hour, until a knife inserted in the middle comes out clean. Transfer to a cooling rack for 30 minutes before removing from the pan and let cool completely.

Enjoy immediately or wrap in foil and wait 24 hours before enjoying, to allow the flavors to develop further. 

Notes...

This Classic French Spiced Bread (Pain d’épices) can keep well wrapped for up to 1 week. It can keep for up to 3 months in the freezer (in an airtight container or freezer bag). Make sure the bread is completely cooled before freezing it. Thaw it in the refrigerator or at room temperature.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details

The post Classic French Spiced Bread (Pain d’Épices) appeared first on Pardon Your French.

Unlike other French brioches that can include milk or cream to create an unctuous crumb, this brioche – as its name suggests – is all about the butter.  

If you are new to making brioche, this recipe is a great start.

This Classic French Butter Brioche (Brioche pur Beurre) is likely the most popular brioche recipe in France. It is also one of the simplest to make at home, as it requires very basic ingredients: flour, sugar, butter, eggs, and yeast. I have listed below pieces of equipment that are recommended for this recipe (although not compulsory). I also recommend you read my cooking notes, where I share a few tips I’ve learned over the years, to make consistently successful brioche in your own kitchen.

Recommended Equipment:

• 5×4.5×2.5-in loaf pan is ideal, although 9×5 works well too.
• Stand mixer, with a hook attachement. A stand mixer will make this brioche recipe feel much easier to make, as you let the hook attachement do most of the mixing and kneading. Although this brioche recipe is 100% doable by hand too – like I do – but be prepared to use some elbow grease.
• Food Scale. Like most French bakers, I only use a food scale to measure out my ingredients; but always include the imperial equivalents (cups/tbsps) for my North American readers. I understand how North Americans are more accustomed to the imperial measuring system, so I am happy to let people choose whichever measurement they are more comfortable with. Just keep in mind that measuring your ingredients by weight (grams) ensures your ingredient amounts are much more accurate, hence your recipes more successful. It’s especially true in baking breads and brioches, which often require very precise measurements (ie. 163g of eggs; 8g of yeast).
• Bowl Scraper – This brioche dough is very buttery, hence very sticky. A bowl scraper is very handy to help “un-stick” the dough from the bowl after rising and in manipulating it.

Cooking Notes:

• This recipe is made over 2 days. The dough is prepared and kneaded the day before. It then rests overnight in the fridge, and is finally shaped and baked the next day. This is an ideal recipe to make during the weekend, as you can start in the afternoon, in order to have a freshly baked brioche for breakfast the next day.
• The instant yeast –Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. Make sure you use Quick-Rise / Instant yeast (not active dry), such as Fleischmann’s.
• Be patient – The two dough-rising periods (2 hours at room temperature and overnight in the fridge) are both crucial and can’t be skipped nor rushed. For the first rise, make sure you are letting your dough rise in a draft-free environment and at room temperature. The ideal room temperature for doughs to rise is between 80°F – 90°F (26.5°C – 32.2°C). The second rise is done slowly overnight in the fridge to slow the fermentation and build flavor. Overnight means a range between 8 to 14 hours.
• The butter – This recipe includes cold (chilled) butter. Like for all brioches or French laminated pastries (like croissants), the quality of the butter you use will make a big difference. If you can, opt for a French-quality butter churned to a higher fat content (such as President’s).
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough. Also, they need to weigh exactly 163g, which is usually equivalent to 3 large eggs. Weigh your three eggs before you start, and if they are over 163g, remove some egg white.
• Baking – Golden rule: Never open the oven door when you bake a brioche or it will fall flat.

I hope you’ll love this Classic French Butter Brioche (Brioche Pur Beurre) as much as I do! Serve this brioche warm or cool, with butter, jams and preserves for breakfast – although brioche is an excellent stand-alone treat too. If you have any questions, feel free to leave a comment. 

You may also like:

• Orange Anise Sugared Easter Brioche (Mouna) 
• Classic French Croissant 101 Guide 
• Orange Yogurt Cake 
• Overnight No-Knead Bread 

Classic French Butter Brioche (Brioche Pur Beurre)

Print Recipe

Serves: 8-10 people Prep Time: 14 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 13 voted )

Ingredients

½ cups (163g) eggs ( approx. 3 large eggs)
2 cups (250g) all-purpose flour
2 tbsp (25g) sugar
1 tsp salt
1 packet (8g) Quick-Rise/ Instant yeast
¾ cups (175g) unsalted butter, cold and cubed
1 egg + 1 tbsp (15ml) milk, for brushing

Instructions

Make sure you read the cooking notes before you start.

Step 1 - In a large mixing bowl (or bowl of stand mixer with a paddle attachment) , place the eggs (exactly 163g), and top with the flour and sugar. Add the salt on one side of the bowl, and the yeast on the other so they don’t touch (salt can kill/retard the yeast). Mix with a spatula (or hook attachment) for 10 minutes, until all combined into a sticky ball.

Step 2 - Add a quarter of the cold cubed butter and mix until well combined. You can use a bowl scraper to scrape the dough from the sides of the bowl. Make sure you knead until it is well combined and no bits of butter are visible. Continue adding the butter in small amounts kneading well between each addition. Use a scraper once again to unstick the dough from the bowl, and gather it into a rough sticky ball. The dough will seem quite wet and sticky - this is normal. Cover the bowl with a plastic film and let rise in a draft-free environment and at room temperature for 1hr30m-2hr, until the dough has doubled in size.

Step 3 - Transfer the bowl in the fridge and let rise overnight.

The next morning, take the bowl out of the fridge and let it warm up to room temperature for 1 hour. Grease and flour a 8.5x4.5x2.5-in loaf pan; set aside.

Step 4 - Transfer the dough onto a floured working surface. Divide it into 6 equal pieces. Tap some flour on your hands and shape each piece into a little ball. Place the 6 balls into the prepared pan, in 3 rows of 2. Cover the pan with a kitchen cloth and let rise for about 1 hour – the balls should almost double in size and be a bit “jiggly” when shaking the pan.

Pre-heat your oven to 350F (180C) with a rack in the middle.

Step 5 - In a small bowl, whisk together 1 egg with 1 tbsp of milk. Brush the mixture generously onto the shaped brioche dough. Bake for 30 minutes, until the brioche is golden and a knife inserted in the middle comes out clean.

Transfer onto a cooling rack and let cool for 15 minutes before removing from the pan.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post Classic French Butter Brioche (Brioche Pur Beurre) appeared first on Pardon Your French.

Now I know making bread at home can be intimidating. So, if you are a new to the process, I have put together below a list of the ingredients and recommended equipment you need to make this Overnight No-Knead Bread.

Why using a combination of all-purpose flour and whole-wheat flour? What is instant yeast? Which baking vessel should I use? What is a Banneton…? Read through my explanations and helpful tips, and get ready to make this practically fool-proof bread.

Ingredients:

• Unbleached All-purpose flour (450g) & Whole wheat flour (50g)

Unbleached all-purpose flour is best for making cakes and soft breads such as pain de mie or brioche. This type of flour has a low amount of protein, usually around 10%, which isn’t enough to create a crusty bakery-style bread loaf, with an airy crumb.

To do so, we need to add some whole-wheat flour, which contains more protein, about 14% of protein. Adding some whole-wheat flour boosts the amount of gluten and hence makes for a more substantial bread, both in taste and texture. For this recipe, we only need to use 10% of whole-wheat flour. This is enough to give extra support and rise, without compromising the soft texture of the crumb. Adding too much whole-wheat flour (hence, too much gluten) would result in a dense chewy crumb (like bagels).

• Instant Yeast

Instant yeast is dry yeast that has been milled to very fine granules. It helps in leavening breads and creates an airy crumb. In comparison to active dry yeast (milled to bigger granules), instant yeast doesn’t’ need to be dissolved in water before using. It can be mixed right into your dry ingredients, which is very easy.

Instant yeast can be found in most grocery stores, in small packets or in bigger pouches. Fleischmann’s and Saf are two brands I use regularly. 

Once open, I like to store my instant yeast in a Tupperware in the freezer. It protects the yeast from oxygen and humidity and makes it last longer.

• Fine-grain sea salt

In bread baking, salt helps the gluten from the flour hold more water and carbon dioxide, creating an airy crumb. You need to use a fine grain salt as it will disperse quickly and evenly into the dry ingredients. A coarse/flaked salt won’t disperse evenly.

I like to use Maison Orphee’s fine Grey seal salt and  La Baleine, from France.

• Lukewarm water

Adding lukewarm water to your flour, yeast and salt is the last “ingredient” you need to make bread. It is important to add lukewarm water as it will re-activate the yeast. It is important that you get the temperature right since cold water won’t get that yeast going, and hot water will kill it. Lukewarm water is around 105-115F (40-46C) ; a temperature you would be comfortable washing your hands in.

Recommended Equipment:  

• • A Cast Iron skillet Combo Cooker. This equipment is a small investment and a great addition to one’s kitchen! A Cast Iron skillet Combo Cooker is a deep skillet and a Dutch-oven all in one, with a lid that can convert into a second skillet. It is ideal for making bread as it retains high heat and distributes it evenly. For this recipe, the loaf bakes 25 minutes with the lid on – to allow a good rise and the formation of the crust; and then 15-20 minutes with no lid – to create a crisp golden crust. If you do not have a Cast Iron skillet Combo Cooker, you can use a regular Dutch-oven. It may not make for a crust as crunchy, but the result will be similar.
  • A metallic dough Scraper/Cutter and/or a silicon bowl scraper. A dough scraper makes it easy to manipulate bread doughs, especially when they are sticky like in this bread recipe. Use a scraper to scrape out the sticky dough from the bowl and to flip it upside down easily on your working surface, without it sticking to your hands.
  • Bread/Scoring Lame. You need a very sharp blade (ideally set on a handle) to score deep, clean slices on top of the bread. This is very important as it allows the bread to expand in the oven and not break or crack. This also gives the loaf a beautiful bakery-style look.
  • A round Banneton. A Banneton is a proofing basket where you will place your bread dough for its second rise (after it is shaped, before it is baked). This basket provides the loaf with a nice round shape and is ideal for making round loafs. I use a 9-inch round banneton for this bread recipe.

More Cooking notes/tips:

• Grams vs. cups. If you a regular baker, you know that when it comes to baking you have to be very precise. So I do want to mention I make this recipe relying on grams and using a scale (like with all my baking). There could be a large margin of error when using “cup measurements”, and this will likely affect the success of this recipe. This is true for most baked goods, but especially this one. For convenience, I have included here conversions in cups, but I highly recommend you use a scale. If you don’t have one, I think this is a small investment to make that could take your baking to the next level.
• The optimal room temperature for proofing your dough overnight is 80-90F. I usually like to place my bowl inside the oven (off). This is a dry, draft-free space that is often slightly warmer than the rest of the house. My house is usually set at 70 degrees, and rises perfectly fine in the oven (with the oven set to OFF)
• Steps 2 & 3 (in the morning) – including folding the dough like an envelope, flipping it upside down and rolling it around to make the fold seams underneath “disappear” and close the loaf may seem like the two most intimidating steps. This folding technique is inspired by Chad Roberston from his book Tartine Bread. Many no-knead bread recipes do not include these steps. However, I think the folding step really helps in building structure and shaping a perfectly round loaf. It also helps create layers and contributes to a more aerated crumb (“holes” in the bread). These 2 steps are optional, but highly recommended in my opinion.
• There is no need to grease your cast iron or Dutch oven. The pre-heating will prevent the dough from sticking to it.

Remember, making bread from scratch requires more time and commitment than baking a regular cake. This bread dough is likely much looser and stickier than you are used to, and your first loaf may not turn out beautifully. Do not stress it, this is very normal. After two or three attempts, you will master the shaping and dough handling process better, and your loaves will come out looking better and better.

I hope you enjoy this Overnight No-Knead Bread as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Classic Pain de Mie
• Orange Anise Sugared Easter Brioche
• Ham Cheese and Olive Bread

Overnight No-knead Bread

Print Recipe

Serves: 1 loaf Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

3 ½ cups + 1 tbsp (450g) unbleached all-purpose flour
1/3 cup + 1 tbsp (50g) whole wheat flour
1/4 tsp instant yeast (yes, only ¼ tsp)
1 1/2 tsp kosher salt

1 ½ cup + 1 ½ tbsp. (375ml) lukewarm water

Instructions

Make sure you read the cooking notes before you start. 

The night before:

Step 1 - In a mixing bowl, combine the two flours, salt and yeast, and stir to combine.

Step 2 - Warm the water in a small sauce pan over medium heat. When just warm (not hot yet), pour the water into the flour mixture and stir well to combine.

Note: Use a wooden spoon or even French rolling pin to combine. Do not knead – just mix until no dry flour is visible. The mixture will be very sticky and will not form into a ball, this is normal.

Step 3 - Cover the bowl tightly with a plastic film and poke 5 tiny holes in the top with a toothpick, to allow the gases to escape.

Leave on the counter, and allow to rise overnight at room temperature.

In the morning:

The dough should have tripled in size, and have a spongy appearance with big air bubbles.

Step 1 – Remove the plastic film from the bowl, turn the bowl upside down and scrape dough onto an unfloured work surface. Lightly dust the top of the dough with flour and dust the work surface around it as well with flour.

Flip the dough so that the "floured side" is now on your work surface and the unfloured side is facing upwards.

Step 2 – Starting from the right side of the dough, lightly stretch the dough out (to the right) and fold it a little over halfway over the dough. Do the same with the left side. Do the same with the top.

Grab the bottom (still unfolded side), stretch it and pull it over the 3 folded sides of the dough. Flip the dough upside down so the seamless rounded side is now on top.

Step 3 – With both hands circling around the base of the dough ball, roll only the bottom part of the dough around your work surface, allowing the tension to "close" the bottom of the dough ball. The folds at the bottom should mostly disappear – it is fine if it isn’t completely closed.

Step 4 – Flip the dough into a mixing bowl/banneton lined with a clean dish cloth and cover with another cloth (the almost closed up side should be facing upwards)

Step 5 – Place your cast iron combo cooker (or Dutch Oven) into your oven and preheat the oven to 500F (260C) degrees.

Once the oven is pre-heated - working quickly and safely, remove the cast iron combo from the oven and place on your stove top. Quickly flip your dough into the center of the cast iron and score a square into the top of the dough with a blade/very sharp knife.

Step 6 – Cover and place the cast iron into the oven and turn down the temperature to 450F (232C) degrees for 25min. After 25min, remove the lid and bake for another 15-20min at 450F (232C) degrees. When a dark golden color appears, remove bread from the oven and cast iron and place on a cooling rack.

Allow the bread to cool for at least one hour before slicing.

The post Overnight No-knead Bread appeared first on Pardon Your French.

What are French Bakery Beignets, exactly?

You can find carnival fried doughs with so many different shapes, textures and names in France: the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region, the “Nuns Farts” from Brittany…  and finally the most famous ones – the classic French Bakery Beignets.

Unlike a lot of French beignets that are made from fried “Pâte à Choux”(Choux Pastry), these French Bakery Beignets are made from a yeasted dough kneaded with a generous amount of butter. This dough is essentially very similar to a brioche dough, which is then cut into small circles and then fried. The fried buttery pillows are then filled with a filling of your choice – fruit jam, nutella, pastry cream…

Note: These French Bakery Beignets shouldn’t be confused with the “Beignets” from New Orleans, imported in the 18^th century by the French colonists. New Orleans Beignets are smaller, lighter, hollow inside and rolled in powdered sugar. These New Orleans Beignets are often what people in the US/Canada call “Beignets”,  but they differ a lot from French Bakery Beignets – what French people call “Beignets” in France.

The Recipe

I think making your own French Bakery Beignets in your kitchen is a fun project to tackle on a weekend. The dough needs to rest for a total of 2 hours and 30 minutes – so make sure you have ample time on hand. The frying and the filling of the beignets takes about 30-40 minutes.  

Homemade beignets are a little bit more labor intensive than making a simple cake. But once you bite into one of these warm buttery pillows – you’ll see how they are worth your time and effort.

Like most fried treats, beignets are best enjoyed the day they’re made.

Cooking tips for making Fench Bakery Beignets:

• By hand or in a stand mixer. I make these French Bakery Beignets by hand, like most of my recipes. I especially like to knead the dough by hand at the final stage (when incorporating the butter) so I can have a good feel for the texture of the dough. It should be soft and still quite sticky on your hands. Do not get discouraged and do not be tempted to add more flour. For convenience, this recipe can be made in a stand mixer too, using the hook attachment.
• This recipe is made with 1 packet of traditional yeast (8g), also known as dry active yeast. I specifically developed this recipe using this yeast for convenience, since these packets of traditional yeasts are available in any grocery store.
• Traditional yeast needs to be re-hydrated in warm milk with sugar. Make sure you don’t warm the milk to too high a temperature (no higher than 105°F (40.5°C) or this will kill the yeast.)
• Take your eggs and butter out of the fridge at least 1 hour before you start, so they are at a nice room temperature.
• Let the dough rise in a warm, draft-free location and do not rush it. The ideal rise temperatures are between 80°F – 90°F (26.6C-32.2C). Higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the rise. Keep this in mind, if you are baking on a hot Summer day or chilly Winter day. I like to place the dough to rise in the oven (off) – it’s draft-free and usually slightly warmer in there than in my kitchen. 
• For the filling of the Beignets, use a chopstick for poking a hole and a piping bag for filling. I use raspberry jam in this recipe, which is my favorite for Beignets. But feel free to get creative and use other fillings such as other fruit jams, nutella, pastry cream or lemon curd.

I hope you’ll love these French Bakery Beignets as much as I do! 

You may also like:

• Nuns’ Farts Carnaval Puffs
• Raspberry Jam Filled Sable Sandwiches 
• Spiced Berry Jalousie Tart 

French Bakery Beignets

Print Recipe

Serves: 14-16 Beignets Prep Time: 3 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

1 Packet (8g) traditional yeast (active dry)
1 cup milk (2% or whole)
¼ cup (50g) + 1 tbsp (15.g) sugar
4 cups (500g) all-purpose flour
1 tsp (5.7g) salt
2 large eggs, at room temperature
85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
For frying:
6 to 8 cups of vegetable oil
½ cup (100g) sugar
For filling:
About 1 cup raspberry jam (or any filling of your choice)

Instructions

Step 1 - In a small saucepan, over low heat, combine the yeast, milk and 1 tablespoon of sugar.  Warm up the milk until it reaches no more than 105°F (40.5°C) - if you have a thermometer - or until it is barely just warmer than lukewarm. Turn off the heat and set aside for 10 minutes.

Step 2 - In a large mixing bowl, combine the flour, salt and ¼ cup of sugar. Dig a well in the middle and add the two eggs and milk/yeast mixture. Stir to combine until you get a rough ball of dough that leaves the edges of the bowl clean. If using a stand mixer, use the hook attachment.

Step 3 - Start incorporating the cubed butter, in small additions (4-5 additions in total), kneading the dough well between each addition. The cubed butter should be well incorporated before you add more. The dough will be soft and quite sticky. Shape the dough into a ball, place at the bottom of the bowl and cover the bowl with a clean cloth. Let the dough rise at room temperature for at least 2 hours, or until doubled in size.

Step 4 - After 2 hours, the dough should have doubled in size and be soft and elastic. Punch the dough to deflate it and turn it onto a clean and lightly floured working surface. Roll out the dough into a ½ inch thick rectangle. Use a 4-inch round cookie cutter to cut out discs. Place the discs onto lightly floured parchment paper. Keep some scraps of dough for testing the oil heat later. Cover the dough discs with a clean cloth and let rise for 30 minutes more. The dough circles will lightly rise again.

Step 5 – Preparation before frying. Pour ½ cup sugar onto a plate. Line another plate with paper towels to absorb the oil from the beignets. Using scissors, cut squares into the parchment paper with the dough discs – you need each disc to be on a paper square; this will make it easier to drop each them into the frying oil.

Step 6 – Fill a large heavy bottomed pot with the vegetable oil, about half the way up. Heat the oil to 350F or until a scrap of dough dropped in the oil immediately starts to bubble. Take the first discs of dough and flip them over into the oil (without the parchment paper attached). Work in batches of 3 beignets at a time max. Fry beignets until golden brown, flipping them half way (about 2-2.5 minutes on each side). Transfer finished beignets with a slotted spoon to the paper towel plate. Let cool about 30 seconds and transfer to the sugar plate, rolling the beignets into sugar until evenly coated. Transfer onto a cooling rack to cool completely.

Step 7 – For filling the beignets, poke a whole into each beignets using a chop stick and gently fill them with jam using a piping bag.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

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The post French Bakery Beignets appeared first on Pardon Your French.

Known in French as a “cake salé” (savory cake), you’ll often find this type of rustic bread/loaf served at friendly get-togethers or for pre-meal snacks and drinks in France. They come in all variations and are traditionally cut in thin slices or cubes for guests to pick at, while mingling before dinner.

This one is probably the most popular of all. It is made just a like a cake (flour, eggs, minus the sugar) and with ham, cheese and olives – most ingredients you probably already have in your pantry and fridge. It is quick and simple to make, and I have no hesitation in saying it is a total crowd-pleaser.

This Ham Cheese and Olive Bread, like most “cake salé”, is halfway between a bread and a savory cake. It is salty and flavorful, but not too rich nor moist. It has a tender crumb that’s both cheesy and eggy, spruced up with dried herbs and nestled with salty ham cubes and briny olives.

For serving, cut it in slices or cubes, and place on a serving tray with skewers and napkins. Because it is sturdy and keeps well, it also great for picnics or lunches on-the-go, to accompany a salad.

Cooking notes:

• For the ham, choose an “original” or “traditional black forest” ham (not flavoured; ie. brown sugar or honey maple). Cut it in small cubes, and make sure you remove the skin (the skin doesn’t bake well in this cake, and ends up being very rubbery).
• For the cheese, Gruyère or Emmental are best; but you can also opt for other hard grated cheese such as cheddar, smoked cheddar, parmesan or provolone.
• If you aren’t a fan of olives, you can substitute them with the same amount of sundried tomatoes (drained, chopped).  

I hope you’ll love this Ham Cheese and Olive Bread recipe as much as I do! 

You may also like: 

• Classic French-style Potato Salad 
• Swiss Chard Pancakes (Farçous) 
• Sweet Pea Ham Quiche
• Classic French Tomato Mustard Tart
• Classic Vegetable Tian from Provence

Ham Cheese and Olive Bread

Print Recipe

Serves: 8-12 people Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 32 voted )

Ingredients

1 1/4 cup (155g) flour
1 ½ tsp baking powder
½ tsp salt
½ tsp fresh ground black pepper
½ tsp Herbs de Provence (or dried thyme, dried rosemary, dried savory)
3 large eggs
¼ cup (60ml) milk (2% or whole)
2 tbsp (30g) Extra Virgin Olive Oil
1 cup (100g) grated cheese (ie. Emmental or Gruyere)
100g Olives, pitted (black, green or a mix)
70g Ham, diced and skin removed

Instructions

Pre-heat your oven to 350F (180C) with a rack in the middle. Butter and flour a loaf pan (8x4-inches) very well.

In a large mixing bowl, combine the flour, baking powder, salt, black pepper and herbs de provence. Add the eggs and mix, using a wooden spoon or spatula.

Mix in the milk and the EVOO. Fold in the grated cheese, followed by the olives and ham cubes.

Transfer the batter into the prepared loaf pan. The batter is quite thick, so use a spatula to smooth out the top.

Bake for 45 minutes, until the top is golden and a knife inserted in the middle comes out clean.

Transfer to a cooling rack and wait 15 minutes before removing the loaf from the pan.

Enjoy warm or at room temperature.

If you try this Ham Cheese and Olive Bread recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

The post Ham Cheese and Olive Bread appeared first on Pardon Your French.

This plump and fragrant Mouna brioche hails from the Pied-Noir (“black-foot” in French) and Oran Cuisine, from Algeria. If you don’t know, Pied-Noirs was the name given to the Europeans (mostly of French origin) who lived in Algeria during French rule. In 1962, after Algeria was granted independence, many of them returned to France – bringing back with them their Algerian culture and cooking traditions.

Photo 1. Anise seed infusing in the milk/ Photo 2. Dough before the first rise/ Photo 3. Dough after the first rise

So you’ll understand how, like many Algerian recipes, this Mouna brioche is widely popular on both sides of the Mediterranean sea: in Algeria and in the South of France, where Algerian immigrants and descendants settled. You’ll find the Mouna in bakery stalls around Easter time, and you’ll recognize it by its golden dome shape, covered with pearl sugar and traditionally scored with a cross.

And it is also a great tradition to make yours at home – which is exactly what I’d like to inspire you to do today! Now I know that making brioche at home, if you’ve never done it before, can sound intimidating. But I guarantee it is nothing a beginner can’t do. It is the kind of recipe that is easier than what you might think – although granted, slightly more advanced than a simple cake. But it is SO rewarding. Make sure your read the cooking notes to help guide you, or leave a comment if you have a question.

This is a generous brioche made with eggs and a fair amount of butter (for the French influence) and flavored with citrus zest and juice, orange blossom and green aniseed (for the Algerian influence). It is plump and so fragrant, with a great melt-in-your-mouth factor. This recipe makes for a large brioche that will be enough to satisfy 8 people. It makes for a perfect breakfast or brunch, enjoyed plain or with some butter, jam and honey.

The perfect treat to your Easter breakfast table – or any morning, really!

Cooking notes:

• The equipment – Because the making of a brioche dough involves kneading, you can use a stand mixer with a hook attachment. But you can also make it by hand – like I do – although be prepared to use a little elbow grease.
• The instant yeast – Always keep your instant yeast in the freezer (I keep it in a small sealed Tupperware) and use as required for recipes. If you’re looking for a good instant yeast, I love to use Saf Instant Yeast. 
• Be patient – The two dough-rising periods (2 hours + at least 1 hour) are crucial and can’t be skipped nor rushed. Also, make sure you are letting your dough rise in a draft-free environment and at room temperature.
• The butter – this recipe includes melted butter; although make sure it is cooled down to room temperature before you combine it into the dough.
• The eggs – Take the eggs out of the fridge 1 hour beforehand; they need to be at room temperature when you include them in the dough.
• The citrus – because we are using the zest and juice, make sure you get organic citrus fruits (where the skin will be pesticide free).
• Baking – Never open the oven door when you bake a brioche (during the first 30 minutes) or it will fall flat.

Orange and Anise Sugared Easter Brioche (Mouna)

Print Recipe

Serves: 1 large brioche Prep Time: 3h30minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 9 voted )

Ingredients

¾ cup (180ml) milk (whole or 2%).
1 ½ tsp anise seeds
2 tbsp (17g) instant yeast (such as Saf Instant Yeast)
2 tbsp (25g) sugar
1/3 cup + 1 tbsp (95g) unsalted butter, melted (and cooled down to room temperature)
¾ cup (150g) sugar
½ lemon zest
½ orange zest
4 cups (500g) all-purpose flour
1 tsp salt
4 tbsp orange juice (about 1 medium orange)
1 tbsp (13ml) orange blossom (or vanilla extract)
3 large eggs, at room temperature
1 egg yolk + 1 tbsp milk (for the egg wash)
2-3 tbsp pearl sugar (or coarsely chopped sugar cubes)

Instructions

Step 1 – In a small saucepan, warm up the milk with the anise seeds. Turn off the heat as soon as the milk simmers and let infuse for about 20 minutes, until the milk has cooled to lukewarm temperature. Stir in 2 tablespoons of sugar and the instant yeast, and set aside.

Step 2 – In a large mixing bowl (or bowl of stand mixer with a paddle attachment) combine the sugar, lemon zest and orange zest. Rub the mixture with your fingers so the zest releases moisture and the sugar becomes lumpy. Stir in the flour and salt. Make a well in the middle and add the orange juice and orange blossom (or vanilla extract ). Add the eggs, one by one, mixing well between each addition. Add the melted butter and mix until combined. Slowly pour in the milk (with sugar and yeast) and mix until combined. Knead the dough for 10 minutes until homogeneous. The dough should be quite thick and slightly sticky, but still manageable (if too sticky, slowly sprinkle with extra flour and keep kneading). Transfer the dough to a clean bowl, cover with a clean kitchen towel and let rise at room temperature for 2h. The dough should triple in size.

Step 3 – When the dough has tripled in size, punch it to deflate it. Shape it into a ball and gently place it on a parchment-lined baking sheet. Cover with a kitchen cloth and let rise at room temperature for 1h. The dough should double in size.

Step 4 – Preheat your oven to 320°F (160°C) with a rack in the middle. Whisk together in a small bowl the egg yolk and milk, and brush this egg wash generously all over the brioche. Sprinkle with pearl sugar (or coarsely chopped sugar cubes). With a very sharp knife or razor blade, cut a cross pattern on the top of the brioche.

Bake for 40 minutes, until golden-brown.

Enjoy warm or cool. Best enjoyed within 2 days (keep in a bread box or wrapped in a cloth).

If you try this Orange Anise Sugared Easter Brioche (Mouna) recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

A recipe inspired from Journal des Femmes & Marie Claire

Shop for this recipe (click the photos): 

Instant Yeast

Coarse Pearl Sugar

The post Orange Anise Sugared Easter Brioche (Mouna) appeared first on Pardon Your French.