Brioche

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Preparation info

  • Serves

    4–6

    , depending how greedy you feel
    • Difficulty

      Easy

Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

My first experience of brioche was in Paris on my thirtieth birthday. On the search for a birthday treat I came out of a patisserie with a huge buttery, sexy brioche. It was so good I think I ate one every day for the rest of the trip. I love this loaf as it’s a great sharing breakfast treat – it works amazingly well with sweetened cream cheese and rhubarb compote.

  • Brioche does take time. You will need to get started the day before you want to eat it – the dough enriches in the fridge for 12 hours before proving and baking. It may feel like a labour of love but it is sooooo sexy!
  • This freezes well wrapped in clingfilm. Just make sure you unwrap it and defrost on a cooling rack to stop the loaf going soggy.
  • We make this recipe in a cake mixer with a dough hook, but you could use an electric hand-held mixer with dough hooks attached. Making by hand is also fine; you might have some serious guns once you’ve finished though.

Ingredients

  • 6 large eggs
  • 50 ml full fat milk
  • 450 g plain flour
  • 8 g yeast
  • 90 g caster sugar
  • 1 teaspoon salt
  • 270 g salted butter, melted
  • 30 g desiccated coconut
  • 30 g flaked coconut
  • 100 g dark chocolate chips

  • 23 x 13cm loaf tin

Method

Put your eggs, milk, flour, yeast, sugar and salt into your mixing bowl. Either put your dough hook onto the mixer and start mixing or use your hands (and guns) to make a very sticky but smooth and evenly mixed dough. If you’re using your hands you’ll need to lightly flour a clean work surface and knead the dough for around ten minutes until smooth. Start adding the melted butter, bit by bit, until it’s fully incorporated and you have sloppy, elastic and messy-looking dough. If you’re doing this by hand you’ll need to put the dough back into a large mixing bowl before adding the butter slowly and kneading it in. You need to make sure you get the butter evenly mixed through, and the resulting dough will be very sticky and wet.

Add the coconut and the chocolate chips and mix in thoroughly. Take a large plastic mixing bowl and spray with a little vegetable oil to stop the dough from sticking. Place the dough into the greased bowl, cover with clingfilm and leave at room temperature for an hour. Put it in the fridge for another 12 hours, then in the morning remove the bowl of dough and leave out on the bench for one more hour to get back to room temperature.

Grease and flour your loaf tin. Lightly flour a clean work surface and tip the dough onto it. Split it into three even pieces and shape each piece into a smooth ball. Place the balls into the loaf tin with the smoothest side facing up. Leave to prove for one hour covered with a clean tea towel. Then bake in a preheated oven at 170°C (150°C fan) for about 1 hour 15 minutes or until a skewer comes out clean. Tip the loaf straight out of the tin onto a rack so it doesn’t go soggy – but make sure you chop a chunk off to eat while it’s still hot!