Traditional Brioche Recipe
Summary
MethodCooled
Ingredients
| 23 ml. / 1 1/2 tablespoons castor sugar | ||
| 15 g. / 1 oz. yeast | ||
| 75 ml. / 3 fl. oz. tepid water | ||
| 225 g. / 8 oz. flour | ||
| Salt | 1 Pinch | |
| Eggs | 2 , beaten | |
| 125 g. / 4 oz. butter, melted | ||
| Glaze | ||
| Egg | 1 , beaten | |
| 15 ml. / 1 tablespoon cold water | ||
Directions
Mix 5 ml./ 1 teaspoon of sugar, the yeast and water to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, salt and remaining sugar into a warmed bowl.
Add the yeast mixture, eggs and melted butter and mix to a very soft dough.
Cover and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
Put into a well-greased brioche mould.
Put the mould into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 10 minutes.
Beat the glaze ingredients together, then brush generously over the brioche.
Return to the oven reduced to fairly hot (190°C/375°F or Gas Mark 5) and continue to bake for a further 20 minutes, or until a knife inserted into the centre comes out clean.
Cool in the mould for 30 minutes, then transfer to a wire rack to cool completely.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, salt and remaining sugar into a warmed bowl.
Add the yeast mixture, eggs and melted butter and mix to a very soft dough.
Cover and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
Put into a well-greased brioche mould.
Put the mould into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 10 minutes.
Beat the glaze ingredients together, then brush generously over the brioche.
Return to the oven reduced to fairly hot (190°C/375°F or Gas Mark 5) and continue to bake for a further 20 minutes, or until a knife inserted into the centre comes out clean.
Cool in the mould for 30 minutes, then transfer to a wire rack to cool completely.
Chef
