Dessert

Brioche

Name: Brioche
Total time: 210 min
Yield: serves 8
Ingredients: 500 g Flour; 60 g Sugar; 10 g Baker's yeast; 4 Egg; 200 g Butter; a pinch Salt

Preparation time: 3 h 30
Servings: serves 8

Ingredients

serves 8

Flour — to buy500 g
Sugar — to buy60 g
Baker's yeast — to buy10 g
Egg — to buy4
Butter — to buy200 g
Salt — to buya pinch

Preparation

Mix the flour, sugar, crumbled yeast and a pinch of salt in a bowl (avoid letting the salt touch the yeast directly, it would neutralize it).
Add the eggs and knead for 5 minutes by hand or with a mixer until you get a smooth dough that starts pulling away from the sides.
Work in the soft butter little by little, kneading well between additions for 10-15 minutes, until the dough is smooth, supple and elastic (it should come away completely from the sides).
Cover with a cloth and let the dough rise for 1h30 at room temperature, away from drafts, until doubled in size.
Knock back the dough by folding it over itself, shape it in a buttered tin and let it rise again for 45 minutes to 1 hour, until nicely puffed.
Meanwhile, preheat the oven to 180°C (350°F).
Gently brush with beaten egg yolk using a pastry brush, without letting it drip down the sides (that would stop the dough rising well in the oven).
Bake for 25-30 minutes, until the brioche is well risen and golden; if it browns too fast, cover it with foil.