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.
Brioche
Ingredients
- 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
Method
- before you start make sure the eggs and the butter are at room temperature
- warm the milk and add the yeast and the sugar
- put 500g flour into the bowl of your mixer
- sieve in the salt and castor sugar
- turn on the mixer and add the yeast mixture
- add the eggs one at a time making sure that each egg is mixed in well, before adding the next one
- continue mixing until the dough starts to come away from the bowl
- add the butter and mix in well
- you may need to add some more flour at this stage - the dough needs to be soft but not sticky
- turn on to a well floured surface and knead until soft and smooth
- place into a bowl and cover
- allow to rise for at least 2 hours in a warm place until doubled in size
- remove the dough from the bowl and knock back on a lightly floured surface
- put the dough back into the bowl and cover
- allow to prove for at least 5 hours in a cool place, or your fridge
- preheat the oven to 200° Celsius
- grease and flour your chosen bread moulds - traditionally a brioche is made in a fluted mould
- 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
- if you do not use a mould, you can braid the dough, or shape it into a ring or loaaf shape
- brush lightly with the glaze and prove for 30 minutes
- bake until golden for between 15 and 20 minutes, depending on the size
My Notes
you can freeze the brioche for up to a month. remove from your freezer and bake wrapped in foil for 20 minutes at 150° Celsius. use the raw dough to make beef en croûte or deep fry to make rissoles.
Click on the links for conversions and notes.
Tandy
🙁 Another wonderful recipe that I will have to wait to make until I get home.
🙂 Mandy
your to do list is getting as long as mine 🙂
Thanks, you just reminded me to go and pick up the kitkes I ordered for Chelsea’s party tonight!
Friday greets to The Hunk 😉
hope the party is fun 🙂 and Friday greets back 🙂