Name: Brioche Fine Dough
Yield: Makes 1 loaf approximately 24 x 11 x 13 cm
Cuisine: Australian
Ingredients: 10 g salt; 280 g eggs, weighed out of the shell [4-5 eggs]; additional soft butter to grease the loaf tins; 300 g soft unsalted butter, cut into small pieces; 30 g caster sugar; 130 ml milk; 500 g plain flour, sifted; 7 g dried yeast

Preparation info

Makes
1
loaf approximately 24 x 11 x 13 cm

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

Making brioche might seem a bit daunting for the beginner but with a KitchenAid or Kenwood mixer it is straightforward. If you have a friendly baker try to buy some ‘hard’ flour, which contains the higher level of protein needed for making brioche. Cooked brioche freezes really well, so slice the loaves and interleave with greaseproof paper before freezing and a ready supply will be on hand.

Gaston Lenotre