Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About

It is difficult to prepare brioche in small quantities. Hence the present recipe will yield more than is needed. The baked brioche can easily be stored in the freezer.


  • ½ kg ( c) all-purpose flour
  • 90 g (


  1. Place all of the ingredients except for the butter in the bowl of an electric mixer. Mix slowly, but thoroughly, using the dough hook.
  2. Add the butter pieces a few at a time and mix in slowly on low speed. This should take about 20 minutes, and the dough should be hanging onto the dough hook.
  3. Place the dough in three <