Brioche

Ingredients

• 400 g, plus extra for dustingstrong white bread flour
• 5 gpowdered dried yeast
• 10 gfine sea salt
• 90 mlwarm milk
• 30 ml (2 tbsp)caster sugar
• 100 gsoftened butter
• 4medium free-range eggs, beaten
• 1medium free-range egg
• 30 ml (2 tbsp)milk

Instructions

1. 1

   Mix and knead

   By hand, combine all the dough ingredients in a large bowl and bring them together into a dough. Knead for about 10 minutes, until smooth and shiny.

2. 2

   Use a mixer

   Alternatively, fit a dough hook to a food mixer and put all the dough ingredients in its bowl. Mix on a low speed until combined, then knead for about 10 minutes, until smooth and shiny.

3. 3

   Chill overnight

   Shape the dough into a round, place it in a bowl and cover tightly. Leave it in the fridge overnight.

4. 4

   Shape and prove

   The next day, divide the dough in two and shape as you like. Dust the loaves lightly with flour, place them on a wooden board or linen cloth and cover with a plastic bag. Leave somewhere warm until almost doubled in size; this may take 3 or 4 hours because the dough is cold.

5. 5

   Glaze and bake

   Preheat the oven to 200°C (gas mark 6). Beat the egg and milk together for the glaze. Transfer the risen loaves to a baking tray and brush all over with the glaze. Bake for about 10 minutes, then reduce the oven to 180°C (gas mark 4) and bake for a further 30 minutes, or until golden brown. Cool on a wire rack.

What is brioche?

Brioche is a French enriched bread, made with ingredients such as eggs, butter and milk as well as flour and yeast. Those additions give it a tender crumb and a richer flavour than a plain loaf.

This version uses an overnight chill followed by a long warm prove. The slow schedule makes the dough easier to handle after chilling and gives it time to rise before baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1334 calories, 37g protein, 169g carbs, 55g fat.

The flour and sugar provide most of the carbohydrates, while the butter and eggs contribute much of the fat. Eggs also supply protein, with flour adding some too. Pair a slice with fruit and yoghurt or eggs for a more rounded plate.

The enriched dough

Butter and eggs: these make the dough rich and soft, so it may feel stickier than a basic bread dough. Knead until it looks smooth and shiny rather than adding extra flour to make it firm.

Flour and yeast: strong white bread flour gives the dough structure, while dried yeast leavens it. Salt and sugar round out the flavour.

Kneading by hand or mixer

By hand: bring the ingredients together in a bowl, then knead for about 10 minutes. Keep working until the dough becomes smooth and shiny.

With a mixer: use the dough hook on low speed until the ingredients come together, then knead for about 10 minutes. Either method follows the same visual cue: a cohesive, glossy dough.

Chilling and proving

Overnight rest: cover the rounded dough tightly and refrigerate it overnight. This is a required part of the recipe, so allow for it when planning your baking.

Warm prove: after shaping, let the loaves rise until almost doubled. Because the dough starts cold, this can take 3 or 4 hours; judge by its size rather than rushing it to meet the clock.

Shaping and baking

Shape: divide the dough into two portions and form them into the shape you prefer. A light dusting of flour helps prevent sticking while the loaves rest on the board or cloth.

Bake: brush the risen loaves with the egg-and-milk glaze, then start at 200°C before lowering the oven to 180°C. The loaves are ready when golden brown; cool them on a wire rack.

Serving ideas

Fresh slices work well on their own or with a simple spread. The lightly sweet, buttery crumb also makes brioche a natural choice for French toast.

For a more balanced plate, pair a slice with fruit and a source of protein, such as yoghurt or eggs.

Recipe notes & tips

• Use softened butter so it combines more readily with the other dough ingredients.
• Knead until the dough is smooth and shiny before chilling it.
• Cover the dough tightly in the fridge overnight.
• Allow several hours for the cold, shaped loaves to prove.
• Brush the glaze over the whole surface of each risen loaf.
• Cool the baked loaves on a wire rack before slicing.

Variations

• French toast: use slices of the baked brioche for French toast.
• Different shaping: form each portion into a shape you prefer before proving.
• Mixer method: knead with a dough hook instead of by hand.
• Two loaves: divide the dough evenly to make the two loaves specified in the method.

Common mistakes to avoid

• Adding flour to firm the dough: keep kneading until it is smooth and shiny instead.
• Skipping the chill: refrigerate the covered dough overnight as directed.
• Under-proving: wait until the shaped loaves are almost doubled in size.
• Rushing the warm rise: allow 3 or 4 hours if the cold dough needs that long.
• Leaving out the temperature change: lower the oven to 180°C after the first 10 minutes.

How to store

Once cool, store the brioche in an airtight container at room temperature and use within a few days. Warm slices briefly in the oven before serving; they are also suitable for French toast.

Frequently asked questions