Brioche

Our recipe

Popular as a breakfast bread, brioche dough is enriched with eggs and butter.

Servings

250 g	Strong White Bread Flour or White Spelt Flour
1	Pinch of salt
1 tsp	Quick Yeast
1 tbsp	Sugar
3 tbsps	Warm water
2	Eggs
75 g	Butter
1	Egg Yolk

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and eggs mixing to form a smooth pliable dough.
Leave the dough covered with a tea towel in a draught free place for about an hour.
Cut the butter into cubes then knead, squeeze and work this into the dough.
Continue working the dough by picking up the dough ball and throw it back into the bowl doing this 200 times.
Using floured hands shape the dough into a ball and place it on an oiled baking tray.
Cover with a clean tea towel and leave dough to rise for about 60 minutes in a warm place.
Gently brush the surface of the dough with egg yolk.
Bake in a preheated oven 25/30 minutes.

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Temperature & cooking time:
25/30mins at 200°C/180°C/400°F/Gas 6

Dietary status:
Without Nuts, Without Soya.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.