If you’re into your baking, this is one for you. Not many things come close to freshly baked brioche with butter in my opinion but with this the possibilities are endless. My tip is not to rush the recipe; long and slow is the key.
Ingredients
Makes 1-2 loaves
250g strong bread flour
3 x whole eggs
150g unsalted butter - diced
5g salt
8g sugar
8g fresh yeast or 4g dried yeast (follow instructions for dried)
Softened butter for loaf tin
Method
Preheat oven to 220c/ fan 200c/ Gas 6. Ideally, use an electric mixer
To begin place the flour, eggs, salt, sugar and yeast into a mixing bowl. Begin to mix on a slow to medium speed using a dough hook or paddle attachment and continue to mix until all the ingredients are mixed thoroughly together. Gradually add the butter bit by bit and continue to beat the mixture on a slightly higher speed until the dough is coming away from the side of the bowl. This may take around 5 to 10 minutes. Remove the dough from the bowl, place on a tray, cover and leave for at least 12 hours in the fridge to firm up.
Line the loaf tin with plenty of butter and set aside. Next, once the dough is firm, on a slightly floured surface cut the dough into 45g-sized pieces and roll into a ball. Place each one inside the loaf tin until it’s full. Cling film the tin and sit in a slightly warm place to allow the brioche to prove – but not too hot. On the work top will be fine as this process can take at least three hours. Be careful not to allow the brioche to over prove; once it’s rising you are looking for it to be like a sponge type texture.
Ensure the oven is pre-heated and place the loaf inside and bake for 15 to 20 minutes. Turn down the temperature slightly by around 20c and bake for another five minutes.
Remove from the oven and allow to cool slightly before turning out and allowing to cool fully on a wire rack. Enjoy with butter, Nutella, French toast … whatever you fancy!
Gary Townsend is the owner of Elements
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