Brioche

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By Team Studio Kitchen

Classic recipe time, and really a recipe that all good bakers should have in their repertoire. Combine flour, eggs, sugar, and butter for a basic dough. Allow the dough to rise for optimal texture—light and airy with a golden-brown crust. Ideal for breakfast or as a versatile base in various recipes, this brioche offers a satisfying baking experience. Follow these technical steps to achieve consistent results, mastering the art of crafting a reliable homemade brioche with ease. Great to use in so many dishes especially brunch and essential for our Lamington Pain Perdu. 

Time

3

hour

0

minutes

Degree of Difficulty

Medium

Save

2

Portions

8
Portions

Share Recipe

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Ingredients

Servings

metric
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375g strong bakers flour
35g caster sugar
5 dried yeast
 pinch salt
275 eggs (approx. 5 large eggs)
185g unsalted butter
1

To make the dough… place the flour, sugar, dried yeast and eggs into a mixing bowl; attach the dough hook and turn to low. Mix for 8-10 minutes before adding the salt. Mix for a further 5 minutes. Add the cold-diced butter one cube at a time; ensure it is mixed in well before adding the next cube. The dough should be smooth, shiny and elastic.

 

2

First prove… transfer the dough into a lightly floured bowl and cover with a damp cloth. Leave the dough to prove in a warm spot for 45 minutes or until the dough has doubled in size. 

 

3

Knock back the dough… take the dough out of the bowl and place it onto a work surface. Use your hands to knock the dough back. Use a scraper to cut the dough into four equal sized portions.

 

4

Roll the dough… lightly flour your work surface and roll each piece of dough into a tight ball using the palm of your hand to press and roll each portion until you have the desired shape. 

 

5

Prepare for baking… preheat the oven to 180°C and spray a loaf tin 28cm X 13cm X 6.5cm with canola spray and line neatly with baking paper. Arrange the four balls of brioche to fit neatly into the loaf tin, spray the surface of the dough with canola oil and lay a sheet of cling film loosely over the top to prevent a skin from forming. 

 

6

Second prove… leave the dough to prove in a warm spot for 45 minutes (or until well risen)

 

7

To bake… once proved bake the brioche in the oven for around 30 - 35 minutes.  Remove the loaf from the oven once it is cooked and leave to cool in the tin until warm.

 

1
0 hours 0 minutes

To make the dough… place the flour, sugar, dried yeast and eggs into a mixing bowl; attach the dough hook and turn to low. Mix for 8-10 minutes before adding the salt. Mix for a further 5 minutes. Add the cold-diced butter one cube at a time; ensure it is mixed in well before adding the next cube. The dough should be smooth, shiny and elastic.

2
0 hours 0 minutes

First prove… transfer the dough into a lightly floured bowl and cover with a damp cloth. Leave the dough to prove in a warm spot for 45 minutes or until the dough has doubled in size. 

3
0 hours 0 minutes

Knock back the dough… take the dough out of the bowl and place it onto a work surface. Use your hands to knock the dough back. Use a scraper to cut the dough into four equal sized portions.

4
0 hours 0 minutes

Roll the dough… lightly flour your work surface and roll each piece of dough into a tight ball using the palm of your hand to press and roll each portion until you have the desired shape. 

5
0 hours 0 minutes

Prepare for baking… preheat the oven to 180°C and spray a loaf tin 28cm X 13cm X 6.5cm with canola spray and line neatly with baking paper. Arrange the four balls of brioche to fit neatly into the loaf tin, spray the surface of the dough with canola oil and lay a sheet of cling film loosely over the top to prevent a skin from forming. 

6
0 hours 0 minutes

Second prove… leave the dough to prove in a warm spot for 45 minutes (or until well risen)

7
0 hours 0 minutes

To bake… once proved bake the brioche in the oven for around 30 - 35 minutes.  Remove the loaf from the oven once it is cooked and leave to cool in the tin until warm.