Michelle May Blog

Brioche

Posted Michelle on Saturday, August 13, 2011 · 2 Comments 

This loaf was thoroughly enjoyed and demolished one Saturday morning, fresh from the oven. Making brioche does take a while so I was so excited to actually be able to eat it, I forgot to take a photo of the whole loaf ha! Oops.

Anyway this is a nice recipe and I don’t think it’s too complicated, the only downside is you really need something with a dough hook to knead the mixture for you as it takes quite a long while and due to the amount of butter that goes in it’d be very, very sticky and messy to do by hand.

Brioche (original recipe from Rachel Allen’s Bake) printable version

25g caster sugar
30ml warm water
1 x 7g sachet fast acting yeast or 7g dried yeast or 13g fresh yeast
2 eggs, beaten
225g strong white flour, sifted
Pinch of salt
113g butter, softened & cubed
1 egg beaten for brushing

1 13x23cm/5x9in loaf tin. I used a slightly smaller loaf tin which will still work but you get a loaf that’s a little bigger at the top.

How-to

1. In a large bowl, mix the sugar with the warm water and yeast and let stand for 5 mins until frothy. If using fast-acting yeast you don’t need to let the mixture stand.
2. Add the 2 beaten eggs, flour and salt and mix to a stiff dough with a spoon and then your hands (or with a dough hook if using a mixer).
3. This stage I’d say definitely requires some electrical assistance with a dough hook, but then I’m lazy. When the mixture is smooth, beat in the cubes of butter one at a time, making sure that each piece is completely absorbed before adding the next one. This kneading stage should take about 30 minutes and the finished doug should have a silky apperance, damp but not sticky tou the touch and coming away easily from the sides of the bowl.
4. Cover the bowl with cling film or a plastic bag and place in the fridge to rest for 8-24 hours.
5. Remove the dough from the fridge and knock back in the bowl by folding it in on itself. Work quickly at this stage so the dough doesn’t become too sticky to handle.
6. Place the dough in a lightly oiled loaf tin. Brush the top of the dough with some of the beaten egg.
7. Allow the brioche to prove in a warm place for 45 mins-1 hr until it has doubled in size. Meanwhile, preheat the oven to 180C/350F.
8. Gently brush the brioche with the egg wash again and cook in the oven for around 40-50 minutes until risen and a rich golden brown. When fully cooked, the loaf should shold sound hollow when tapped on the base after being removed from the tins. Place on a wire rack to cool for a little then go wild.