Name: Brioche
Yield: Makes 1 loaf
Ingredients: 3 eggs, chilled; 15 g (½ oz) caster (superfine) sugar, chilled; 190 g (6¾ oz) plain (all-purpose) flour, chilled; 30 ml (1 fl oz/1½ tablespoons) milk, chilled; 4 g (⅛ oz) fresh yeast, chilled; egg wash, for brushing; 5 g (⅛ oz/1 teaspoon) salt; 125 g (4½ oz) unsalted butter, cut into 1.5 cm (⅝ inch) cubes, at room temperature, plus extra for greasing

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

About

Brioche is a very indulgent bread. Or is it a cake? It’s possibly best described as a yeast-risen cake, yet it can be savoury or sweet. Be it bread or cake this brioche recipe is one that you have to bake at least once. This dough is quite sticky and unable to be shaped into the classic fluted brioche moulds, but that is the beauty of this recipe, plenty of eggs and masses of butter resulting in a luscious, rich product. It is baked in a loaf tin and is best eaten thickly sliced and toasted