Thursday, 17 September 2009




Brioche

If you have a mixer with a dough hook Brioche is simple to make. It needs to rest overnight so it would be ideal for breakfast.




Ingredients

625g plain flour
45g fresh yeast
40g caster sugar
3 level tsp salt
6 eggs
225g unsalted butter, softened
1 egg yolk for glazing

Butter two loaf tins and set aside while you make the dough. Crumble the yeast and flour together in a bowl. Mix in the sugar and salt, then beat in the eggs, one by one, until they are well incorporated. Add the butter, 1 tbsp at a time. Beat it thoroughly for a further 10 minutes.

Turn the dough out onto a lightly floured surface and cut it in two, shape each half into a ball and tuck it into a tin. Leave it in a warm place for about an hour, to rise, and then put it into the fridge, wrapped in clingfilm, overnight.

Preheat the oven to 200C/ 400F/ Gas 6

Brush the surface of the loaves with egg yolk, making sure that it doesn't touch the tin-which would stop it rising-and bake them for 40-45 minutes.

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