[go: up one dir, main page]
Scribd
Upload
325 views1 page

Easy Homemade Brioche Recipe

The document provides a recipe for brioche, a sweet French bread. It lists ingredients like bread flour, butter, eggs, yeast and sugar. The method describes mixing the dry ingredients, proving the yeast, kneading the dough and allowing it to rise twice before shaping into balls and baking for 15 minutes.

Uploaded by

Bloo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
325 views1 page

Easy Homemade Brioche Recipe

The document provides a recipe for brioche, a sweet French bread. It lists ingredients like bread flour, butter, eggs, yeast and sugar. The method describes mixing the dry ingredients, proving the yeast, kneading the dough and allowing it to rise twice before shaping into balls and baking for 15 minutes.

Uploaded by

Bloo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Brioche

Ingredients:

 3.5 cups of strong bread flour.


 1/4 - 1/2 cup plain flour.
 1 1/2 tsp salt

 50g unsalted butter.

 3 eggs

 2 tsp dried active yeast

 2 tbs caster sugar

 3 tbs warm milk

Method:

 Combine bread flour, salt and butter in a food processor. Blitz until combined. If you don't
have a food processor, combine with your fingers as you would making pastry.
 Combine 1 cup of warm water, the warm milk, yeast and sugar in a bowl. Leave in a warm
place for 5 minutes, until foamy, or ten if you get distracted by something else like I did.
 Combine the flour mixture with the yeast, and add two beaten eggs. Mix to combine until you
have a sticky dough.
 Add 1/4 cup of plain flour to reach a manageable dough, more so if required. Knead for 8-10
minutes.
 Place into a greased bowl, and allow to double in size. I left mine for 2 hours.
 Separate the dough into equal balls (mine made 6 X 130g balls). Place onto a baking sheet
lined with baking paper. Cover with a clean tea towel and allow to rise again, I left mine for
1.5 hours.
 Pre-heat oven to 200C.
 Brush the risen buns with the remaining beaten egg.
 Place a shallow tray filled with water in the base of oven. Place buns into the oven and bake
until golden, approximately 15 minutes. Mine were in for just over!

I apologise for any formatting issues!

Original recipe idea: http://cooking.nytimes.com/recipes/1012612-light-brioche-buns

You might also like