This recipe was taught to me by my dear friend Véronique, while visiting with her in France some years ago. It took me a while to get the flour, oven, etc right, but if you follow the directions, you will get a beautiful soft buttery brioche which can be eaten with your favourite jam for breakfast, or served with foie gras and jelly for an entree. I use my bread maker and mix the dough using the Dough setting, however it can be mixed for 15 minutes using an electric mixer with a suitable dough hook, if doing this, make sure your butter is very soft. Gluten free recipe coming soon...
- 350 g Plain Flour
- 180 g Butter
- 75 g Sugar
- 4 Eggs
- Pinch of salt
- 40 g Fresh Yeast
- 2 tbs tepid water
- 1 egg extra, beaten, for egg wash
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Combine water and yeast and set aside to activate.
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Place the butter in the bottom of the mixing/baking bowl of your bread machine, then the dry ingredients, eggs and yeast mixture.
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Set the bread machine for basic dough. When done, remove bowl from machine, cover with plastic and place in the fridge overnight.
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In the morning, knead the dough on a well floured surface (it is a sticky dough), and then shape your brioche and place in desired, baking tins (individual, ring tin or loaf tins).
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Leave in a warm, draught free place in until doubled in size.
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Glaze brioche with egg wash and put in oven.
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Place the loaf into cold oven oven and turn temperature to 150°C (fan-forced). When oven reaches temperature, bake for 15 minutes.
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Remove from oven and turn out from tin.
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Serve warm with butter and your favourite jam or jelly.
- Use a good quality plain flour.
- DO NOT use bread flour.
- Make sure the butter is at room temperature/soft.
- Fresh yeast gives a much better result.