Making Brioche

One of the best loved - and richest - French breads, brioche is made with lavish amounts of butter and eggs. The result is a soft, fine-textured loaf with a distinctive buttery flavour. A special scalloped mould gives brioche its characteristic shape. Because the additional fat creates a very soft dough, brioche requires less liquid than non-enriched breads.

1. Slowly pour the egg and yeast mixture into the well in the centre of the flour, then gradually draw in the flour with your fingers.

   

2. Lift the dough and throw it down on a lightly floured surface. Repeat this technique until it will form a smooth hall, 8-10 minutes.

   

3. Turn the dough in oiled bowl until it is evenly coated. Keep the bowl covered with a damp tea towel while the dough rises.

   

4. Place softened butter on top of punched-down dough. Pinch and squeeze the two of them together until evenly combined.

   

5. Push a floured forefinger most all the way through the dough to the bottom of the mould. Rotate-the finger to enlarge the hole.

   

6. Push the teardrop shape, pointed-end down, into the hole with lightly floured fingers. Press down to seal. This will form the characteristic top-knot.