Tired of the same old pastries coming out of your kitchen? Why not mix things up and try making your own brioche? Serve with jam, or take things a step further and make your own chocolate and caramel tear and share brioche loaf (the recipe is in our April issue)
Serves: Makes 1 loaf
Cooking time: 30 min + rising time
- 250g flour, sieved
- 125g butter, cut into cubes
- 2 tsp castor sugar
- Pinch of salt
- 1 sachet (or 10g) instant dry yeast
- 3 eggs
- 2 to 3 tsp sugar
- Butter a 900g loaf tin or brioche mould. Put the flour and butter into a food processor and, using a plastic blade, whizz until the mixture forms breadcrumbs.
- Add the sugar, salt, yeast and eggs and knead it in the food processor for 2 minutes. Turn out on to a lightly floured surface and knead briefly to form a ball. Put the dough into an oiled bowl and cover with cling wrap. Leave in a warm place for about 1 hour, until it doubles in size.
- Knock the dough down, shape it into a ball and put it into the prepared tin. Sprinkle with the sugar.
- Cover loosely with an oiled plastic bag and leave to rise for about 1 hour, until it doubles in size.
- Heat the oven to 200°C. Remove the plastic bag. Bake the brioche for 20to 25 minutes, until golden brown and the base of the loaf sounds hollow when tapped. Cover with a damp tea towel to keep the crust soft. Cut into wedges and serve.
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