Ingredients for Brioche
85ml Milk, blood temp.
15g Fresh yeast
2 Tsp Salt
500g Plain flour
6 Whole eggs
350g Butter, room temp.
25g Caster sugar
Brioche recipe method
- Cream butter & sugar until pale.
- In a separate bowl, dissolve the yeast in the milk, add salt, flour and eggs.
- With a dough hook on a slow speed until mixed, then on medium for 2 mins.
- Add butter mix gradually to the dough until all mixed in.
- With a paddle beat until smooth, shiny and elastic.
- Prove for approximately 2 hours
- Knock back, shape, and prove again in loaf tin.
- Once risen to twice the volume, bake in preheated oven at 200ºC, 30-40minutes
Served with the Game terrine
Original recipe from a 1 Michelin star kitchen
Brioche wiki