A popular celebratory or breakfast bread, brioche dough is enriched with eggs and butter, a kitchen mixer is the best way to incorporate these into the dough. Be patient with the proving times and you will be richly rewarded. The lumpy surface of this traditional style brioche is made with 8 dough balls tucked into a loaf tin. However, you could simply shape the dough into an oblong and cook it one piece either in the tin or on a baking tray.
Preparing the Dough
Making the Brioche
180°C, Fan 160°C, 350°F, Gas 4
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