Preparation info
  • Makes


    Large Brioche
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Because brioche is made from a very rich dough, it is important to give it a prolonged kneading. The high butter content makes this difficult by hand and a much better result is achieved using a dough-hook in an electric mixer. The goal is an extravagantly buttery flavour, but without its presence being discernible either visually or on the palate. Questions about butter oozing from the dough suggest under-kneading and putting the dough to rise in too warm an environment.

Brioche re