Brioche

AT A GLANCE

  • Serves 6 people

Whether eaten plain or transformed into the most luxurious French toast or bread-and-butter pudding, brioche is one of the world's greatest breads.

  • 160 ml milk
  • 1½ tsp dried yeast
  • 5 egg yolks, at room temperature, lightly beaten
  • 375 gm plain flour, plus extra for dusting
  • 30 gm caster sugar, plus extra for dusting
  • 150 gm butter, diced and softened, plus extra for greasing
  • For brushing: eggwash
01   Warm milk in a small saucepan over low heat until lukewarm. Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
02   Whisk remaining milk with egg yolks in a bowl and set aside.
03   Mix flour, sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
04   While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
05   Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
06   Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
07   Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
08   Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.

Topics:

BREAD, DESSERT, FRENCH, BAKING, MASTERCLASS, WINTER

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

FEATURED IN

Jun 2010

Jun 2010

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