01. Stir the yeast into the warm milk (approx. 35 °C) with a fork until it dissolves. Allow
to rest for 1 minute.
02. Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl
fitted with the dough blade.
03. Process for approx. 30 seconds.
04. Remove the dough blade from the bowl. Transfer the dough to a large, floured
mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to
rest for 30 minutes.
05. With floured hands, knock back* the dough by giving it a few gentle punches.
06. Transfer the dough to the buttered tin. Pinch the head of the brioche
A
. and twist
it until it becomes detached. Run a floured finger between the ball and the rest of the
dough
B
. Prove for 1 hour in an extremely low oven.
07. Brush the brioche with beaten egg
C
.
08. Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25
minutes.
09. If the top starts to brown, cover it with a piece of aluminium foil.
10. Allow to cool before turning out.
Chef’s tip: you can add chocolate chips, pink pralines (sugar-coated almonds), etc. to
your brioche.
Traditional brioche
Preparation: 10 min Resting: 1h30 min Baking: 25 min
Equipment: fluted round brioche tin
1 brioche loaf
Dough
250g strong white bread flour
100g softened butter
30g sugar
4g salt
12g fresh yeast*
60ml hand-hot milk
2 eggs
1 beaten egg (for brushing)
54
A B C
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