Brioche is a wonderfully light but rich treat – lovely for breakfast at the weekend, or an afternoon snack with a bit of apricot jam. Here is our recipe to make one small loaf:
200g white bread flour
15g fresh yeast
A pinch of salt
3 whole eggs
10g melted butter
Mix all of the ingredients together except the butter – ideally using a food processor with the plastic kneading blade fitted. If you are mixing by hand, stir the flour, yeast, salt and sugar together before adding in the eggs one by one. Once it has formed a paste add the butter in a continuous stream and keep mixing until all of the ingredients are combined.
Leave the dough to rest in the fridge overnight.
In the morning, knock back the dough and form one round ball. Grease a loaf tin and place the dough into the tin to prove in a warm place, covered with a tea towel. Once the loaf has doubled in size (which can take up to two hours) cook at 185oC for 15-25 minutes. You will know when it is ready when the loaf is a nice golden brown colour and sounds hollow when tapped on the bottom. It may be necessary to put the loaf back in the oven for 5 minutes out of the tin to form a consistent crust.
If you wanted to make chocolate or fruit brioche, simply add your chosen ingredients just before resting in the fridge overnight.