Heath’s Incredible Brioche


  • 15g Fresh yeast or 7g Dry yeast
  • 140ml warm water
  • 60g castor sugar
  • 500g plain flour
  • 4 eggs
  • 2 tsp salt
  • 250g unsalted butter diced and softened

METHOD

  1. Dissolve the yeast in the water in the bowl of an electric mixer. Add in the flour, salt, sugar and eggs and using the dough hook attachment, mix on a medium speed until the dough is smooth and elastic. Turn the mixer down to a low speed and slowly add in the butter a few pieces at a time, allowing the butter to incorporate before adding the next lot. Turn back up to medium and mix until the dough is smooth and shiny and all the butter is mixed in.
  2. Remove the dough hook and cover the dough in the bowl with plastic wrap. Allow to rest and prove for 1 to 1 ½ hours or until the dough has doubled in size. Knock the air out of the dough and wrap with plastic wrap again. Refrigerate for at least 3 hours before use.
  3. Grease your chosen moulds with melted butter or spray liberally with cooking spray. Turn out the dough onto a lightly floured bench. Divide the dough evenly amongst your moulds. Shape the dough into balls and place into the moulds. If using loaf tins roll the dough into logs. Brush the brioche with egg wash and leave the dough to prove somewhere warm until it doubles in size. While the dough is proving, preheat the oven to 180 degrees
  4. Brush the the brioche with the egg wash again and bake until golden. When the brioche is cooked, cool in the moulds for 5-10 minutes and then turn out onto a wire rack to cool completely.

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