Brioche

Name: Brioche
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: Makes 1 large loaf or 4 small loaves
Ingredients: 15 g (½ oz) fresh yeast or 7 g (¼ oz) dried yeast; 6 eggs, lightly beaten; 375 g (12 oz) strong or plain flour; 1 egg, beaten and mixed with 2 tablespoons of water, for glazing; 55 g (1¾ oz) caster sugar; 1 teaspoon salt; 2 tablespoons warm milk; 175 g (5¾ oz) unsalted butter, at room temperature

Preparation info

Makes
1
large loaf

Difficulty
Complex
Ready in
5 hr

Appears in

Breakfasts

By Le Cordon Bleu

Published 1998

About

Brioche, a light yeast dough enriched with butter and eggs, is wonderful served with butter and jam for breakfast or tea, or alternatively as an accompaniment to stewed fruit. There are many different ways to mould brioche dough—in this recipe it has been moulded into the traditional ‘brioche à tête', where the small ball on the top represents the ‘head’ of the brioche. See step-by-step instructions.