Posted 7 March 2011 by

I got this recipe for buttery brioche from The Guardian. It seemed quite hard work, and it was in a way. It was done over two days, and the part where you rub the butter into the dough is very messy, so be warned! The result was a rich, buttery, sweet loaf of bread that was particularly good toasted (you just have to be careful about it burning, with the sugar in it).

Slices of brioche on a plate

Ingredients (made 2 brioche loaves):

  • 400 g strong white bread flour
  • 15 g yeast
  • 50 ml milk
  • 4 large eggs
  • 3 large egg yolks
  • 50 g caster sugar
  • 1 tsp salt
  • 250 g unsalted butter

On the first day, warm the milk so that you can still  dip a finger into it comfortably. Add the yeast and a little of the flour or sugar, and allow it to become frothy. Beat together the eggs, yolks, sugar and salt.

mixing eggs with a wooden spoon for brioche dough

Pour in the yeast mixture and then stir in the flour until it’s well combined.

Mixing eggs and yeast with a wooden spoon for brioche dough

Leave the mixture covered in a bowl for half an hour.

Here’s the messy bit!

Tip the sticky dough onto a clean surface (don’t sprinkle any extra flour). Cut the butter into small pieces and work it into the dough a little at a time. Mix the butter in thoroughly with your hands, rubbing and squeezing the dough, and scraping it off the surface (it will want to stick!)

Rubbing butter into brioche dough

When the butter is all mixed in, and the dough is nice and elastic, put it back in the bowl, cover, and refrigerate overnight (or up to 2 days).

The following day, split the dough into two and place each piece in a buttered loaf tin, in a cylinder shape. Cover them both and let them rise for 2-3 hours. Brush the risen loaves with egg wash and then bake at 220° C for 15 minutes. Reduce the heat to 180° C and continue baking for about 20 minutes until the brioche loaves are golden brown.

Two golden brown loaves of briocheCloseup of a loaf of brioche

Eat at your leisure!

Closeup of slices of brioche, showing the crust and crumbSlices of brioche, fanned out, on a plate

I will be submitting this brioche to YeastSpotting at Wild Yeast blog.

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