It doesn’t take a lot of your time, but it’s a two stage one, so keep in mind you have to plan in advance
- 375g fine bread flour
- 60 ml lukewarm milk
- 3 large eggs
- 7g instant yeast
- 7g salt
- 40g fine sugar
- 100g soft butter
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
This is a two stage recipe because the dough has to rest in the fridge overnight.
First day: Combine flour, salt, sugar and milk in a mixing bowl. Attach the dough hook to your mixer and add yeast, then the eggs one by one and after that the butter in chunks and mix until you have a smooth and rather sticky dough. Keep mixing for 9 minutes. If you use a mixer use speed 2.
Remove the dough from the bowl (do not worry about the stickiness, after a night in the fridge it will be OK) and transfer to a greased bowl, cover with cling film and put in the fridge overnight.
The mix needs overnight to allow the butter and eggs to do their job and develop the mix into a workable dough.
Get the dough from the fridge about 30 minutes before you want to shape it so it can acclimatize and it feels OK to handle and shape. Now you can shape the dough in many ways, a classic brioche (big ball with smaller ball in hole on top) a loaf shape or several small brioches. Or you can make 6 equal sized balls, and arrange them in a bread pan (mine is 26 cm x 13 cm or 10.2 x 5.1 inches), or make a cluster of balls that fit together in a round tin. Cover with floured cling film or a cloth.
Be patient because the proofing will take about 3.5 hours at room temperature.
Preheat your oven at 200º C.
Adjust your oven to 190º C for the first 10 minutes, then lower to 160º C for another 20 minutes.
Take the brioche out of the oven and immediately transfer from the pan onto a cooling rack
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