Traditional French sweet bread that is delicious served warm for breakfast. Sample our Brioche recipe.Weights & Measures:
Metric US Imperial UK Imperial
Serves:
Makes 6 small brioche and loaf
Preparation Time:
16 hours
Cooking Time:
12 minutes
Oven Temperature:
190
370° c - ° f
190
--------------------------------------------------------------------------------
Step 1: You will need
660 g flour
8 eggs
16 g salt
70 g sugar
17 g dry yeast
70 ml lukewarm water
440 g butter at room temperature
The yolk of an egg mixed with 2 tbsp of milk
50 g flour for dusting
1 mixer with hook attachment
1 brush
1 bowl
1 tea towel
6 medium molds, buttered and floured
Step 2: Start the dough
Into the mixer bowl put the flour and then the eggs one by one. Add the salt, and the sugar. Lower the mixer head and begin mixing at a low speed.
Step 3: Add the yeast and water
When the ingredients have combined, add the yeast, the water, and continue mixing.
A quick tip - It's not recommended to mix this dough by hand as it's very sticky!
Step 4: Add the butter
Once the dough is well mixed, gradually add the butter, mixing continuously. Don't add the butter all in one go as this may cause it to separate and ruin the dough. When you have added all the butter, continue mixing on a low speed for another 20 minutes. Now lift up the head and wipe off the dough from the hook.
Step 5: Let the dough rise
Transfer dough into another bowl, cover it with a tea towel and leave to rise for about an hour and a half. Make sure the dough is not left in too warm a place or the butter will begin to "leak" out of the dough. After an hour and a half - it will have doubled in volume. Push down gently to deflate and cover again. place in the fridge to chill, preferably overnight.
Step 6: Make the brioche
First Preheat the oven to 200°C
Before working the dough, sprinkle a little flour on your work service.
Place the dough on this and pinch off a small amount. Roll in some flour
and using your hands form the dough into balls to fit your cake moulds.
Form the remaining dough into a log shape and place in a loaf tin
lightly press the dough into the corners.
Finally place a tea towel over the dough and let it rise for about another 2 hour
Step 7: Bake the brioche
Brush each brioche with the egg and milk mixture to glaze the tops, making sure not to touch the cake moulds, repeat this for the loaf.
Place in the oven. Bake the small ones for 12 min and the loaf for about 25 minutes.
Step 8: Serve
Carefully invert the cake moulds and remove your brioche. Use the same method for the loaf tin. Serve with butter, jam, or pâté.