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Traditional Brioche

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Ingredients
  Castor sugar 1 1⁄2 Tablespoon (23 Milliliter)
  Yeast 1 Ounce (15 Gram)
  Tepid water 3 Fluid Ounce (75 Milliliter)
  Flour 8 Ounce (225 Gram)
  Salt 1 Pinch
  Eggs 2 , beaten
  Butter 4 Ounce, melted (125 Gram)
For glaze
  Egg 1 , beaten
  Cold water 15 Milliliter (1 Tablespoon)
Directions

Mix 5 ml./ 1 teaspoon of sugar, the yeast and water to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Sift the flour, salt and remaining sugar into a warmed bowl.
Add the yeast mixture, eggs and melted butter and mix to a very soft dough.
Cover and set aside in a warm place for 1 1/2 hours or until the dough has doubled in size.
Put into a well-greased brioche mould.
Put the mould into the oven preheated to hot (220°C/425°F or Gas Mark 7) and bake for 10 minutes.
Beat the glaze ingredients together, then brush generously over the brioche.
Return to the oven reduced to fairly hot (190°C/375°F or Gas Mark 5) and continue to bake for a further 20 minutes, or until a knife inserted into the centre comes out clean.
Cool in the mould for 30 minutes, then transfer to a wire rack to cool completely.

Recipe Summary

Feel: 
Cool

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