Brioche Recipe Fropm Food & Home Entertaining

My friend Bev asked me if I had a recipe for brioche and I had one squirreled away since May 2007 when I tore one out of the Food & Home Entertaining magazine. This takes a bit of effort and you need a free standing mixer as you cannot do this by hand. This needs to prove overnight so make sure you have the time to wait.



  • 10g dry instant yeast
  • 50mls milk
  • 1ml sugar - I used fructose
  • 600g cake flour, sifted
  • 2mls salt
  • 50mls castor sugar I used fructose
  • 7 eggs
  • 170g butter, cubed
for the glaze
  • 1 egg mixed with 5mls water
  1. before you start make sure the eggs and the butter are at room temperature
  2. warm the milk and add the yeast and the sugar
  3. put 500g flour into the bowl of your mixer
  4. sieve in the salt and castor sugar
  5. turn on the mixer and add the yeast mixture
  6. add the eggs one at a time making sure that each egg is mixed in well, before adding the next one
  7. continue mixing until the dough starts to come away from the bowl
  8. add the butter and mix in well
  9. you may need to add some more flour at this stage - the dough needs to be soft but not sticky
  10. turn on to a well floured surface and knead until soft and smooth
  11. place into a bowl and cover
  12. allow to rise for at least 2 hours in a warm place until doubled in size
  13. remove the dough from the bowl and knock back on a lightly floured surface
  14. put the dough back into the bowl and cover
  15. allow to prove for at least 5 hours in a cool place, or your fridge
  16. preheat the oven to 200Β° Celsius
  17. grease and flour your chosen bread moulds - traditionally a brioche is made in a fluted mould
  18. half fill each mould with the dough - for a traditional look, make a dent in the middle of the mould and place a small ball of dough in the dent
  19. if you do not use a mould, you can braid the dough, or shape it into a ring or loaaf shape
  20. brush lightly with the glaze and prove for 30 minutes
  21. bake until golden for between 15 and 20 minutes, depending on the size
you can freeze the brioche for up to a month. remove from your freezer and bake wrapped in foil for 20 minutes at 150Β° Celsius. use the raw dough to make beef en croΓ»te or deep fry to make rissoles.

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