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
- 10 g dry instant yeast
- 50 mls milk
- 1 ml sugar - I used fructose
- 600 g cake flour sifted
- 2 mls salt
- 50 mls castor sugar I used fructose
- 7 eggs
- 170 g butter cubed
for the glaze
- 1 egg mixed with 5mls water
Instructions
- 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
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.
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 🙂
🙁 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 🙂