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:
- 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.
You will need:
- 200g white bread flour
- 15g fresh yeast
- A pinch of salt
- 3 whole eggs
- 20g sugar
- 10g melted butter