olive oil brioche

18 Oct, 2025

From Aran Goyoaga’s Cannelle et Vanille Bakes Simple

Ingredients

• 1 1/4 cups (300 g) whole milk or oat milk, heated to 100 degrees F
• 1 tablespoon (12 g) active dry yeast
• 3 tablespoons (30 g) psyllium husk powder
• 1 cup (160 g) potato starch
• 1 cup (120 g) tapioca starch, plus more for dusting
• 1 cup (140 g) sweet white rice flour
• 1/2 cup (70 g) superfine brown rice flour
• 1/2 cup (100 g) sugar
• 1 1/2 teaspoons salt
• finely grated zest of 1 medium orange
• finely grated zest of 1 medium lemon
• 1/4 cup (55 g) extra virgin olive oil, plus more for greasing
• 4 large eggs, divided (3 + 1)
• sparkling sugar, optional

Instructions

1. In a medium bowl, whisk together the milk and yeast. Proof until the yeast bubbles and a thin layer of foam forms on top, about 10 minutes. Whisk in the psyllium husk powder and let it gel for 5 minutes.

2. In the bowl of a stand mixer fitted with the dough hook, combine both starches, both flours, sugar, salt, orange and lemon zests, and the psyllium gel. Turn the mixer on medium speed, adding the olive oil and 3 of the eggs, one at a time. Mix the dough for 2 minutes, or until it comes together and is lump free. It will be sticky and feel like thick cake batter.

3. Grease a large bowl with olive oil. Scrape the dough into it and shape into a ball as much as possible. Turn the dough around to coat it. At this point, it won’t feel as sticky and you will be able to round it a bit more. Cover the bowl with a clean kitchen towel and ferment for 45 minutes, or until nearly doubled.

4. Grease the inside of an 8 1/2 x 4 1/2 inch loaf pan with olive oil. Lightly dust a work surface with tapioca starch and turn the dough out onto it. Gently press down the dough to deflate it a bit. It should feel airy. Cut it into 6 equal pieces, then roll each piece into a ball. Tightly pack the pieces of dough inside the loaf pan so they are pressing against each other. Cover with a towel and proof for 45 minutes, or until nearly doubled.

5. Halfway through proofing, preheat the oven to 375 degrees F. Whisk the remaining egg in a small bowl and brush the dough with it. Sprinkle the top with sparkling sugar.

6. Bake the brioche for 40 minutes, or until golden brown. Let it cool in the pan for 15 minutes, then invert it onto a wire rack and cool completely before slicing. It is best eaten the same day, but any leftover pieces make great French toast.

Variations

Chocolate

• Knead 4 ounces (115 g) coarsely chopped bittersweet chocolate into the dough at the end of step 2, then proceed with the recipe as directed.

Savory brioche buns

• Cut the sugar amount in half. Follow steps 1 through 4 as directed, but divide the dough into 12 equal pieces (each about 100 g) instead of 6. Shape the dough into balls and place them on a parchment lined 9x13 baking sheet, leaving about 1/2 inch between each. Cover with a towel and proof for 20 to 30 minutes, or until doubled and the dough balls touch each other. Brush all exposed sides with a lightly beatened egg and sprinkle with sesame seeds. Bake at 375 degrees F for 25 to 30 minutes, until golden brown.