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Brioche

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Picture by: arentyoucute

Recipe by: Lynn Lewis

Treat yourself, or someone special, to a French breakfast by serving these gorgeous little brioche rolls with jam. The dough is wet and sticky so an electric food mixer makes the task of kneading much easier than if you try to work with your hands. Bake them in a brioche or muffin tin so they look authentic. Follow the extra step of placing a small ball of dough on top before baking to get that special shape. If you prefer to make a loaf, follow the instructions in the footnote.

Ready in 3 hours 30 mins

Saved by 3 cook(s)

Ingredients

Makes: 20 brioche rolls

350g plain flour
½ teaspoon salt
100g butter, softened, plus extra for greasing
80ml lukewarm milk
1 level teaspoon (5g) dried active yeast
3 medium eggs
1 1/2 tablespoons caster sugar
1 egg yolk, for brushing the tops

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Preparation method

Prep: 45 mins | Cook: 15 mins | Extra time: 2 hours 30 mins, rising

Grease individual fluted brioche tins, if you have them, generously with butter. Otherwise grease a muffin tin or a baking tray.

To make the dough, place the flour, salt and butter in a bowl. Place milk in a jug and sprinkle in the yeast; let it dissolve. Whisk in the eggs and sugar; add to the flour mixture. Knead for 5 minutes using a dough hook in an electric food mixer; dough should no longer stick to the side of the bowl.

Cover dough and leave to rise in a cool place for 2 hours; it must not get too warm. Knead for a further 5 minutes. Cover; leave to rise for 30–50 minutes until doubled in size.

Turn dough out onto a lightly floured work surface and shape into a cylinder. Slice into 25 pieces. Shape 20 pieces into balls and press them into the tins.

Using an index finger, make a deep hole in the centre of each of the 20 balls of dough. Cut each remaining piece of dough into 4; shape these extra pieces of dough into small balls. Pull or stretch the topof the dough on each one and push the point deep into the holes made in the large dough balls.

Preheat oven to 220 degrees C / Gas 6. Beat egg yolk with 2 tbsp water and brush over the brioches. Cover and leave for 30 minutes until doubled in size.

Bake brioches for 15–20 minutes until golden; they should slip out of the tins easily.

To make a brioche loaf:

Prepare the dough in the same way (steps 1-3). Grease a 23cm (2 lb) long loaf tin and place dough in it. Let dough rise; brush with egg yolk mixture. Make several diagonal incisions in the top with a sharp knife. Bake loaf for 25–30 minutes until golden.

Last updated: 12 Mar 2013