Search Recipes

Brioche

A recipe from the Good Food collection.

Ingredients

Brioche
Brioche
2 teaspoons dried yeast or 15 g (½ oz) fresh yeast
50 ml (¼ cup) warm milk
2 tablespoons caster sugar
225 g (8 oz) plain flour
pinch of salt
2 large eggs, lightly beaten
few drops vanilla extract
75 g (2½ oz) butter, cubed
lightly beaten egg, to glaze

Method

1. MIX the yeast with the warm milk and 1 teaspoon of the sugar. Leave for 10 minutes in a warm place until the yeast becomes frothy. If the yeast does not bubble and foam in this time, throw it away and start again.

2. SIFT the flour into a large bowl and sprinkle with the salt and the rest of the sugar. Make a well in the centre and add the eggs, vanilla extract and yeast mixture. Use a wooden spoon to mix all the ingredients together, then use your hands to knead the dough for a minute to bring it together. Transfer to a lightly floured work surface and gradually knead in the butter, piece by piece. Knead for 5 minutes, then put the dough into a clean bowl and cover with oiled clingfilm. Leave to rise in a draught-free spot for 1–1½ hours or until the dough has doubled in size.

3. KNOCK BACK the dough by punching it with your fist several times to expel the air, and then lightly knead it again for a couple of minutes. Shape the dough into a rectangle and place in a 20 × 7 × 9 cm (8 × 2¾ × 3½ inch) buttered loaf tin. Cover with oiled clingfilm and leave to rise in a draught-free spot for 30–35 minutes, or until risen almost to the top of the tin. Preheat the oven to 200°C (400°F/Gas 6).

4. ONCE the brioche has risen, use a pair of scissors to carefully snip into the top of the dough at regular intervals. Snip three times on each side and twice at each end. The cuts should only be about 2.5 cm (1 inch) deep. This will give the top of the loaf its traditional bubble shape. Brush the top with egg to glaze and bake for 30–35 minutes, or until the top of the brioche is rich brown. Turn the hot brioche out of the tin and tap the bottom of the loaf—if it sounds hollow, it is cooked. Put the brioche back in the tin upsidedown and return to the oven for 5 minutes to crisp the base of the loaf. Transfer to a wire rack and leave to cool.

Main ingredient:
Eggs, Cream/Milk
Cuisine:
French
Course:
Finger-food

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Recipes - Forum

What we’re cooking

Latest on EK

Pester power: Call for ban on free toys used to sell unhealthy food

Obesity experts say freebies should be restricted to attracting children to healthier options.

Mums' workload equals 2.5 full-time jobs

A study has found working mums toil for an average of 98 hours a week.

How many of our bosses would have aced NAPLAN tests?

In more than 25 years' of journalism, I've never interviewed a leader who topped his or her class at school.

Children's shoes found to contain cancer-causing chemical

The ACCC had issued an urgent recall.

When it comes to sport, boys 'play like a girl'

Girls in primary school are just as physically capable as their male classmates, according to research.

Find After School Care

Search by Postcode

Find a Babysitter

  • Daytime nannies
  • Casual babysitters
  • After-school care
  • Live-in nannies