Brioche

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Preparation info

  • Makes

    1

    Large Tin (Pan) Loaf
    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in

The Pink Whisk Guide to Bread Making

The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About

A deliciously buttery bread, enriched with eggs and notorious for being tricky, sticky and everything in between! This is a dough that is best kneaded in a stand mixer if you have one. The method is simplified from a traditional brioche method but will still deliver fantastic results. Leftover Brioche makes wonderful bread and butter pudding.


Oven 160°C (Fan)/180°C/350°F/Gas Mark 4

Ingredients

  • 250 g (9 oz) strong white bread flour
  • 30 g (1 oz) caster (superfine) sugar
  • 2 eggs, large
  • 2 tsp water, cold
  • ½ tsp salt
  • tsp fast action yeast
  • 125 g ( oz) butter, softened

Glaze

  • 1 egg, beaten

Equipment

  • Stand mixer
  • 900g (2lb) loaf tin (pan)
  • Pastry brush
  • Baking sheet

Method

  1. Place all the ingredients into the bowl of a stand mixer and fit the normal cake making beater, not the dough hook. This dough starts off much more like a cake batter and the dough hook just can’t catch and mix it.

  2. Turn on the mixer and get it beating the dough together. Let it mix for 5 minutes. To begin with it will look like a bread dough gone wrong, then after a little mixing it will start to look like a creamed butter and sugar mixture as it starts to stick to the sides of the bowl.

  3. After five minutes the dough will be looking much smoother, clinging to the sides of the bowl and you will see strands forming in the dough. Stop the mixer and scrape the dough down into a ball that sits in the base of the bowl.

  4. Change the beater for the dough hook and allow the mixer to knead the dough at speed 2 for 10 minutes.

  5. Transfer the dough to a clean bowl, cover and allow to rise at room temperature for 1 hour. After 1 hour place the bowl of dough in the fridge to rise for a further 2 hours. This chills the dough sufficiently so that it can be shaped.

  6. Split the dough into three equal pieces. Flatten each portion on the work surface and fold the outside edges in to the centre. Flip the dough over. Shape it into a rough ball by placing your hand over the top, then bend your fingers around to form a cage over the dough. Lightly turn the dough in your hand by rotating it with your fingertips and it will soon be a ball shape.

  7. Set the three balls into the loaf tin, cover and allow to rise for 2–3 hours until they have filled out and almost reach the top of the tin.

  8. Preheat the oven to 160°C (fan)/180°C/ 350°F/Gas Mark 4 and position one shelf at the top of the oven and one about two thirds of the way down.

  9. Brush the top of the loaf with beaten egg to glaze and place the loaf on the lower shelf to bake for 40 minutes. At the same time put a baking sheet onto the top shelf. The sheet will prevent the top of the loaf from browning too much and should go in at the same time as the loaf. Once baked, carefully remove the loaf from the tin (pan) and set on a wire rack to cool completely.