How to make Brioche - Recipe

How To Make Brioche

Brioche Recipe. Traditional French sweet bread that is delicious served warm for breakfast. Sample our Brioche recipe.

Serves:

Makes 6 small brioche and loaf

Preparation Time:

16 hours

Cooking Time:

12 minutes

Oven Temperature:

190° c - 370° f

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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

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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.

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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!

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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.

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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.

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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 hours.

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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.

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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.