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Brioche
Preparation info
- Makes
12
mini-brioches - Difficulty
Easy
Appears in
By Roger Pizey
Published 2013
This rich buttery bread has been baked in Paris since the 17th century and I have been using this particular recipe for over 20 years. You do need quite a bit of time to prepare this delightful treat but the results are well worth it; you may never buy ready-made brioche again.
Ingredients
1 tbsp 15 g ½ oz
Method
- Pour the warm water into a mixing bowl. Tip the yeast into the bowl and whisk until dissolved.
- Whisk 2 eggs together in a bowl, then add the flour, salt and sugar before the remaining eggs. The mixing is best done in a food mixer with a dough hook, or the paddle attachment if you don’t have a dough hook; you really do need a machine to help with this recipe.
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