Brioche

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 6 eggs
  • 500 g (1 lb 2 oz) plain (all-purpose) flour
  • 15 g (½ oz) salt
  • 70 ml ( fl oz) milk
  • 30 g (1 oz) caster (superfine) sugar
  • 15 g (½ oz) fresh yeast
  • 350 g (12 oz) unsalted butter, softened
  • olive oil spray

Method

Crack the eggs into a bowl and set aside. Put the flour and salt in an electric mixer fitted with a dough hook and combine on low speed. Warm the milk and sugar in a saucepan until it reaches body temperature. Remove from the heat and mix in the crumbled fresh yeast, then pour the mixture onto the eggs and whisk together.

Pour the egg and yeast mixture into the flour and mix on low speed for 20 minutes. After 20 minutes, add the butter 15 g (½ oz) at a time, every 2 minutes until the butter has been used up.

Spray a 23 x 15 x 9 cm (9 x 6 x 3½ inch) loaf (bar) tin with spray oil then lightly flour, tipping out the excess. Put the dough in the tin and refrigerate for 12 hours to cold prove.

Remove the tin to a bench in a warm area of the kitchen and prove at room temperature for 8 hours.

Bake at 170°C (325°F/Gas 3) for 15 minutes. Do not open the door, but turn the temperature down to 150°C (300°F/Gas 2) and cook for a further 25 minutes. Remove from the oven to cool on a wire rack for 10 minutes in the tin then remove from the tin and allow to cool completely for a few hours.

If you are making this for the brioche porridge, it is best to make it the day before.