Baking

Brioche

Brioche is one of the most popular French breads, delicious served fresh as a sweet treat with jam or toasted with foie gras or pâté. It also makes wonderful French toast or a luxurious bread pudding.
Brioche
12 Item
3H
15M
3H 15M

Ingredients

Method

1.Combine flour, yeast and salt in large bowl. Combine sugar and milk in small jug; stir until sugar dissolves. Add milk mixture to flour mixture, then stir in five of the egg yolks. Stir until mixture stiffens, then, using hand, mix until a firm dough forms.
2.Divide butter into 10 portions. Turn dough onto floured surface; work each portion of butter into dough, kneading well after each addition, until all of the butter is incorporated and the dough is smooth and glossy. Place dough in large greased bowl, cover; stand in warm place about 2 hours or until dough has doubled in size.
3.Grease 12 x 1/3-cup (80ml) fluted ovenproof moulds or a 12-hole (1/3-cup/80ml) muffin pan. Divide dough into 12 portions; remove about a quarter of each portion. Roll both the small and the large portions into balls. Place large balls in moulds; make small indentation in top of each with fingertip, sit small round in each indentation. Brush each brioche with remaining egg yolk; sprinkle with extra sugar. Stand, uncovered, in warm place about 1 hour or until dough has doubled in size.
4.Preheat oven 180°C (160°C fan-forced).
5.Bake brioche, uncovered, about 15 minutes. Turn onto wire rack to cool.

Brioche dough is enriched with a generous amount of butter and eggs, and can be made in the shape of a loaf or roll. The most recognisable shape, however, is the delightful “brioche à tête”, or brioche with a head, formed by placing a small ball of dough on top of a larger one.

Note

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