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Brioche
- Anna Glover
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Makes 1 loaf
Easy
Prep: 30 mins
Cook: 30 mins
plus at least 2 hrs 45 mins proving
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Master sweet, fluffy brioche with our foolproof recipe. If you happen to have leftovers, it can be transformed into our brioche bread and butter pudding
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Try this recipe for brioche, then try our brioche doughnuts and brioche ice cream sandwiches, and turn any leftovers into our brioche bread and butter pudding. Next, try more bread recipes.
Chef's tips for brioche:
- Enriched dough can take a little longer to prove than normal bread dough, so go by eye rather than exact timings. Ensure the dough has doubled in size, which can take up to 2 hrs, depending on the temperature of your kitchen
- Keeps in an airtight container for up to three days
- Serve with butter and jam, or slice and toast after two days
Brioche recipe
Ingredients
Nutrition
-
125ml whole milk
-
2 tsp honey
-
550g strong white bread flour
plus extra for dusting
-
1 tsp fine sea salt
-
50g golden caster sugar
-
7g sachet fast-action dried yeast
-
4 eggs
beaten, plus 1 yolk to glaze
-
200g unsalted butter
softened
-
oil
for the tin
Nutrition: per slice (into 14)
- kcal300
- fat14.3g
- saturates8.3g
- carbs34.5g
- sugars5.1g
- fibre1.3g
- protein7.6g
- salt0.4g
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Method
-
step 1
Heat the milk in a small pan over a low heat or in a heatproof bowl in the microwave until warm but not too hot to the touch. Stir in the honey.
-
step 2
Put the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the salt, sugar and yeast. Turn the mixer on low speed and pour in the sweetened milk and beaten egg, kneading for 10 mins until very smooth and elastic.
-
step 3
Add the softened butter a teaspoon at a time, letting the hook go around a few times before adding the next addition. When all the butter has been added, it should be soft, sticky and smooth. Cover and leave somewhere warm to prove for 2 hrs or until it has doubled in size.
-
step 4
Gently knock back the risen dough into the bowl, then divide into 8 balls (about 130g each) on a lightly floured worksurface. Oil a 900g loaf tin and line with a strip of baking paper, then put the dough balls in the prepared tin. Cover and leave to prove for 45 mins or until doubled in size again.
-
step 5
Heat the oven to 200C/180C fan/gas 6. Whisk the egg yolk with 1 tsp of water, then brush this over the top of the brioche. Bake for 45 mins until golden brown and well risen (cover with foil after 30 mins if the top is getting too dark). Leave to cool in the tin for a few minutes until it releases itself from the edges (or use a cutlery knife to help it along), then transfer to a wire rack to cool completely.
Now try more baking recipes.
Authors
Anna GloverSenior food editor
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