Homemade brioche
Butter brioche, makes 8 portions. Allow time for proving.
Active time40 min
Cooking30 min
Total4 hResting : 3 h
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Ingredients
- 120 g butter
- 100 ml milk
- 3 eggs
- 400 g wheat flour
- 7 g dried baker's yeast
- 5 g salt
- 60 g sugar
Preparation
Warm the milk until lukewarm in a small saucepan. Let the butter soften. Activate the yeast in the lukewarm milk according to the packet instructions. Mix the flour, sugar, salt and eggs, then add the milk. Knead for 10 minutes, then incorporate the softened butter and knead for another 10 minutes. Cover and leave to rise for about 1 hour 30 minutes in a warm place until doubled in size.
120 g butter100 ml milk3 eggs400 g wheat flour7 g dried baker's yeast5 g salt60 g sugar- bowl
- dough mixer, optional
- clean tea towel
- small saucepan
Knock back the dough, shape into 6 balls and place in a lined tin. Leave to rise for another 1 hour. Allow longer if necessary, depending on the temperature.
- loaf tin
- baking paper
- clean tea towel
Preheat the oven to 180 °C. Bake for 25 to 30 minutes until the brioche is deeply golden and cooked in the centre. Leave to cool for 30 minutes.
- oven
- cooling rack
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration