First posted: Jul 14, 2013

Buttery Brioche



Cooks in:        Serves:2 loaves

  • 700g flour
  • 38g caster sugar
  • 12g salt
  • 8 whole eggs
  • 25g fresh yeast, dissolved in tiny bit of slightly warm milk
  • 500g butter, at room temperature and cut into cubes

What to do

1. In the stand mixer with the hook attachment add the flour salt and sugar, and start on low speed.

2. Add the yeast and mix for 1 minute.

3. Add the whole unwhisked eggs slowly, and then mix for about 3 minutes turning up the speed to medium.

4. Now turn up a bit higher and add the butter in cubes, about 100g at a time.

5. Once all the butter is added, turn on the mixer to high speed and mix until the dough it comes away from the sides and moves as a separate ball in the machine, this will take about 10 minutes.

6. Leave to prove for at least 45 minutes, or until nearly doubled in size, and pre-heat your oven to 180C halfway through. Then ‘knock back’ the dough gently, shape into loaves and place in loaf tins, brush with egg wash, sprinkle with sea salt flakes, and bake for 50 minutes - 1 hour, or until golden and a skewer inserted into the centre of the loaf comes out clean.

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