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Traditional brioche

Traditional brioche

Preparation : 10 min Resting : 1 hr 30 min
Cooking : - Equipment : brioche tin
Difficulty :
Rating :
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for 1 brioche loaf :
250 g strong white bread flour
30 g sugar
2 eggs
1 beaten egg (for brushing)
100 g softened butter
60 ml milk
4 g salt
1Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute.
2Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade.
3Process for approx. 30 seconds.
4Remove the dough blade from the bowl. Transfer the dough to a large, floured mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to rest for 30 minutes.
5With floured hands, knock back the dough by giving it a few gentle punches.
6Transfer the dough to the buttered tin. Pinch the head of the brioche. and twist it until it becomes detached. Run a floured finger between the ball and the rest of the dough. Prove for 1 hour in an extremely low oven.
7Brush the brioche with beaten egg.
8Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25 minutes.
9If the top starts to brown, cover it with a piece of aluminium foil.
10Allow to cool before turning out.
Chef’s tip

you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to your brioche.


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