Christine Manfield

Butter Brioche

Preparation info
    • Difficulty

      Easy

Appears in
Paramount Desserts
Paramount Desserts

By Christine Manfield

Published 1998

  • About

Brioche dough is beaten until it becomes very elastic and shiny and can be used to encase savoury or sweet fillings. This quantity of dough will make nine small brioches. It can also be baked as a 24 cm x 10 cm x 10 cm loaf. Try it for breakfast as toast - a luscious alternative to bread!

Ingredients

  • 250 g plain flour
  • pinch of sea salt
  • 50 g castor sugar

Method

  1. Combine the flour; salt and 25 g of the castor sugar in the bowl of an electric mixer fitted with a dough hook. In another bowl, mix the yeast with the warm milk and the remaining sugar Whisk the eggs in another bowl again.
  2. Incorporate the yeast mixture into the flour with a dough hook on low speed. Add the eggs and turn the speed to high. Mix for 5 minutes or