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35 mins Cook Time
35 mins Cook Time
  • Sift the flour and Salt together. Stir in the yeast and caster sugar. Make a well in the centre of the bowl and pour in the milk with the eggs. Mix together to form a dough and, using your hands, beat the dough for 4-5 minutes. Using your hands knead in the softened butter, making sure it is well incorporated. Knead until the dough is smooth, shiny and elastic.

  • Lightly grease a 1.6 litre (2 ¾ pint) brioche mould. Pull a small amount from the dough and shape into a ball. Knead the larger piece into a round and drop into the mould.

  • Using two or three fingers, make a hole in the centre of the dough. Gently push the small ball of dough into the hole.

  • Mix together the egg yolk and milk for the glaze and brush a little over the brioche. Cover with lightly oiled cling film and leave to rise for 1½ - 2 hours or until the dough nearly reaches the top of the mould.

  • Meanwhile, preheat the oven to 230°C, 450°F, Gas 8. Brush the brioche with the remaining glaze and bake for 10 minutes. Reduce the oven temperature to 190°C, 375°F, Gas 5 and bake for a furhter 20-25 minutes, or until golden. Turn out onto a wire rack to cool.

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