Home > Recipes > Brioche

Search

By keyword recipe member

By Course By Cuisine

By Occasion By Special Requirements

What's in My Fridge?

Brioche

0 stars based on 0 reviews Rate this Recipe

Method

Heat the butter and milk to around 50-60°C, in the meantime combine 185g of flour, sugar, yeast and salt in a large mixing bowl. Add the milk mixture to the dry ingredients and beat until combined. Beat four eggs and add 120g of flour and beat until smooth, stir in the rest of the flour but do not knead, now spoon dough into a greased bowl and cover and let rise in a warm place for around an hour.

Knock the air out of the dough with your fist, cover and refrigerate overnight.

Bash the dough down again and turn onto a lightly floured surface, covering and leaving to rest for around a quarter of an hour. Set aside 1/6 of the mixture and divide the remaining mixture into 12 equal balls and put into deep muffin baking tray. Take the smaller amount that you set aside and shape into 12 balls as well12 smaller balls, press an indentation with your thumb in the main brioche and set the smaller balls on top. Cover and leave to rise for about an hour in a warm place.

Brush the Brioche with the remaining egg (beaten) and bake at 190°C for 15-20 minutes until golden brown.