Brioche
Rich brioche made with strong white bread flour, whole milk, butter and egg. Soft, golden loaves perfect for serving four.
310g
7g
40g
6g
60ml
4piece
190g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 310g | — | — | |
| 2 | | 7g | — | — | |
| 3 | | 40g | — | — | |
| 4 | | 6g | — | — | |
| 5 | | 60ml | — | — | |
| 6 | | 4piece | — | — | |
| 7 | | 190g | — | — |
Tip the flour into a large mixing bowl.
Strong white bread flour · 300 g
Add the yeast to one side of the flour.
Fast-action dried yeast · 7 gAdd the sugar to the same side as the yeast.
Caster sugar · 40 gAdd the salt to the opposite side of the bowl from the yeast.
Fine salt · 6 gPour the milk into the centre of the flour.
Whole milk · 60 mlCrack the eggs into the bowl, discarding the shells.
Egg · 3 pieceUse a table knife to bring everything together into a rough, shaggy dough, then use your hands to press it into a single mass.
Knead the dough in the bowl by pushing it away with the heel of your hand, folding it back, and turning it a quarter turn, repeating firmly until it is smooth and elastic.
Dot the softened butter over the surface of the dough in small pieces.
Unsalted butter · 180 gWork the butter into the dough by squeezing and folding repeatedly — it will be very sticky at first but keep going, scraping the bowl as needed, until the dough is smooth, glossy and pulls cleanly away from the sides of the bowl.
Stretch a sheet of cling film tightly over the top of the bowl.
Leave the dough at room temperature until it has doubled in size.
Punch the risen dough down firmly with your fist to knock out the gas.
Re-cover the bowl tightly with cling film.
Transfer the bowl to the refrigerator.
Leave the dough in the refrigerator overnight, or for at least 8 hours, until it is very cold and firm.
Take the bowl out of the refrigerator.
Brush the inside of a 900 g loaf tin thoroughly with softened butter, coating the base and all four sides.
Unsalted butter · 10 g
Turn the cold dough out onto a lightly floured surface and cut it into 8 equal pieces using a bench scraper.
Strong white bread flour · 10 g
Cup each piece under your palm and roll it in tight circles on the work surface until it is a smooth, taut ball.
Arrange the 8 dough balls in two rows of four in the greased loaf tin, sitting them snugly side by side.
Drape a loose sheet of cling film over the top of the tin without pressing it down onto the dough.
Leave the tin at room temperature until the dough balls have risen well above the rim of the tin and look puffy and pillowy.
Heat the oven to 190 °C.
Crack the remaining egg into a small bowl, discarding the shell.
Egg · 1 piece
Beat the egg with a fork until it is smooth and uniform.
Gently brush the egg wash over the surface of the risen dough balls, taking care not to press them down.
Place the loaf tin in the oven.
Bake until the brioche is a deep golden brown all over and sounds hollow when you tap the base.
Lift the tin out of the oven using oven gloves and set it on a wire rack.
Leave the brioche in the tin for 5 minutes to firm up slightly before turning out.
Run a palette knife around the edges of the tin, then invert the brioche onto the wire rack and lift the tin away.
Leave the brioche to cool on the rack until it is just warm before slicing.
Using a bread knife with a gentle sawing motion, cut the brioche into thick slices.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into a large mixing bowl.⏱ 10sResultStrong white bread flour |
| 2 | 7 g | | Add the yeast to one side of the flour.⏱ 5sResultStrong white bread flour and fast-action dried yeast |
| 3 | 40 g | | Add the sugar to the same side as the yeast.⏱ 5sResultStrong white bread flour and fast-action dried yeast and caster sugar |
| 4 | 6 g | | Add the salt to the opposite side of the bowl from the yeast.⏱ 5sResultStrong white bread flour mixture |
| 5 | 60 ml | | Pour the milk into the centre of the flour.⏱ 5sResultStrong white bread flour mixture |
| 6 | 3 piece | | Crack the eggs into the bowl, discarding the shells.⏱ 15sResultStrong white bread flour and egg mixture |
| 7 | — | | Use a table knife to bring everything together into a rough, shaggy dough, then use your hands to press it into a single mass.⏱ 1 minResultShaggy dough |
| 8 | — | | Knead the dough in the bowl by pushing it away with the heel of your hand, folding it back, and turning it a quarter turn, repeating firmly until it is smooth and elastic.⏱ 10 minResultSmooth enriched dough |
| 9 | 180 g | | Dot the softened butter over the surface of the dough in small pieces.⏱ 10sResultSmooth enriched dough and unsalted butter |
| 10 | — | | Work the butter into the dough by squeezing and folding repeatedly — it will be very sticky at first but keep going, scraping the bowl as needed, until the dough is smooth, glossy and pulls cleanly away from the sides of the bowl.⏱ 15 minResultSilky brioche dough |
| 11 | — | | Stretch a sheet of cling film tightly over the top of the bowl.⏱ 10s |
| 12 | — | | Leave the dough at room temperature until it has doubled in size.⏱ 1 hrResultRisen brioche dough |
| 13 | — | | Punch the risen dough down firmly with your fist to knock out the gas.⏱ 20sResultPunched-down brioche dough |
| 14 | — | | Re-cover the bowl tightly with cling film.⏱ 10s |
| 15 | — | | Transfer the bowl to the refrigerator.⏱ 10sResultPunched-down brioche dough |
| 16 | — | | Leave the dough in the refrigerator overnight, or for at least 8 hours, until it is very cold and firm.⏱ 8 hrResultCold retarded brioche dough |
| 17 | — | | Take the bowl out of the refrigerator.⏱ 10sResultCold retarded brioche dough |
| 18 | 10 g | | Brush the inside of a 900 g loaf tin thoroughly with softened butter, coating the base and all four sides.⏱ 20s |
| 19 | 10 g | | Turn the cold dough out onto a lightly floured surface and cut it into 8 equal pieces using a bench scraper. → Into 8 equal portions⏱ 30sResult8 equal pieces of brioche dough |
| 20 | — | | Cup each piece under your palm and roll it in tight circles on the work surface until it is a smooth, taut ball.⏱ 2 minResult8 smooth dough balls |
| 21 | 8 smooth dough ballsstep 20 | | Arrange the 8 dough balls in two rows of four in the greased loaf tin, sitting them snugly side by side.⏱ 30sResult8 smooth dough balls |
| 22 | — | | Drape a loose sheet of cling film over the top of the tin without pressing it down onto the dough.⏱ 10s |
| 23 | — | | Leave the tin at room temperature until the dough balls have risen well above the rim of the tin and look puffy and pillowy.⏱ 2 hrResultProved brioche dough |
| 24 | — | | Heat the oven to 190 °C.⏱ 15 min |
| 25 | 1 piece | | Crack the remaining egg into a small bowl, discarding the shell.⏱ 10sResultEgg |
| 26 | — | | Beat the egg with a fork until it is smooth and uniform.⏱ 15sResultBeaten egg |
| 27 | Beaten eggstep 26 | | Gently brush the egg wash over the surface of the risen dough balls, taking care not to press them down.⏱ 20sResultBeaten egg and proved brioche dough |
| 28 | — | | Place the loaf tin in the oven.⏱ 10sResultBeaten egg and proved brioche dough |
| 29 | — | | Bake until the brioche is a deep golden brown all over and sounds hollow when you tap the base.⏱ 25 minResultBaked brioche loaf |
| 30 | — | | Lift the tin out of the oven using oven gloves and set it on a wire rack.⏱ 15sResultBaked brioche loaf |
| 31 | — | | Leave the brioche in the tin for 5 minutes to firm up slightly before turning out.⏱ 5 minResultRested brioche loaf |
| 32 | Rested brioche loafstep 31 | | Run a palette knife around the edges of the tin, then invert the brioche onto the wire rack and lift the tin away.⏱ 15sResultRested brioche loaf |
| 33 | — | | Leave the brioche to cool on the rack until it is just warm before slicing.⏱ 30 minResultCooled brioche loaf |
| 34 | — | | Using a bread knife with a gentle sawing motion, cut the brioche into thick slices.⏱ 30sResultSliced brioche |
| Total Time | 12 hr 38 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Lay the slices on a serving board and bring to the table.
| Nutrient | Per serving |
|---|---|
| 747kcal | |
| 19g | |
| 45g | |
| 27g | |
| 68g | |
| 11g | |
| 2g | |
| 670mg |
Brioche
Rich brioche made with strong white bread flour, whole milk, butter and egg. Soft, golden loaves perfect for serving four.
What you’ll doYou will mix flour, yeast, sugar, salt, milk and eggs into a dough, knead it until smooth, then work in softened butter until glossy and elastic. After a room-temperature rise, you'll punch it down, refrigerate overnight until firm, then shape it into eight balls, arrange them in a buttered tin, and let them rise until puffy. You'll egg-wash and bake until deep golden and hollow-sounding, then cool before slicing.
Ingredients
- Strong white bread flour310 g
- Fast-action dried yeast7 g
- Caster sugar40 g
- Fine salt6 g
- Whole milk60 ml
- Egg4 piece
- Unsalted butter190 g