Brioche

Product Used

  • 1 3/4 cups all-purpose flour
  • 2 tbsp fresh yeast
  • 7 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 3 eggs
  • 5 1/4 tsp milk
  • 4 pinches salt

Recipe Instructions

Dissolve the yeast in the milk. Set aside. Place the unsalted butter, salt, granulated sugar, yeast and half the flour in the bowl with the dough blade. Blend. Add the remaining flour via the feed tube, together with the eggs one by one. Use the spatula to push the flour back down if necessary. Continue to knead until the dough rolls up around the dough blade. Leave the dough to rise in the food processor bowl for half an hour. Knockdown* the dough by kneading it for 15 seconds. Put the dough in a buttered brioche mold. Leave to prove* in a warm place for 2 hours or in a very low oven (86F) for 1 hour. Put the brioche in the oven at 355F (gas mark 4), and bake for 20 min. Remove the brioche from the mold while still warm and eat right away.

If using the quantities for 6 or 8 people, divide the dough between 2 brioche molds.

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