French Food Friday...Brioche

photo and recipe from here

The first time that I ate brioche was when French friends gave us a loaf for Christmas some years ago. For me it was a bit of a hybrid and I could not decide if it was bread or cake.

For those of you that have yet to try it, it is in between the two and the French love it.

To buy a good one, it is quite expensive when compared to the price of bread but this is a result of how much effort goes into making it.

Rachel Khoo's Brioche Recipe

recipe taken from the Le Cordon Bleu Basic Pâtisserie manual
250g flour
6g (1 tsp) salt
25g sugar
3 eggs
1 sachet of instant dried yeast or 11g of fresh compact yeast
12ml of warm milk
125g of cold butter, cubed
makes 1 loaf or 12 buns

Mix the warm (not hot otherwise you will ‘kill’ the yeast) milk with the yeast and set aside. In a bowl add flour, make a well in the centre of the bowl. Add eggs and yeast into the ‘well’. Slowly combine. Once combined add salt and sugar. Knead for about 15-20 minutes or until the dough is elastic (like chewing gum). Add half of the cubed butter, continue to knead until incorporated into the dough (this can become messy, you need to work fast if you’re doing this by hand as your hands will melt the butter) then add the rest and continue to knead until you have a smooth elastic dough.

Leave to prove for 1 hour in a clingfilm covered bowl. Knock back and divide dough into 12 individual balls*. Shape the balls into a Russian doll shape. Push the head into the body. Place each brioche into a greased muffin tin or a small fluted brioche mould. Wrap and leave to rise overnight in the fridge.

The day after take brioche out of fridge, egg wash and leave to rise a bit while the oven is pre heating to 180°c. Put in oven, reduce heat to 160°c. Bake 10-15 minutes or until golden brown. Best eaten while hot.
*If you’re doing a loaf, place dough in a greased loaf tin. Follow same instructions but bake for about 45 minutes.

Bonne fin de semaine à vous tous, Leeann x


  1. I had never had a real brioche until we were given one free at the till of super U, it was an artisinal made one and delicious, now we have it often for breakfast with Raspberry jam


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