25 Jul Laborie Brioche Recipe
I love making Brioche as it just reminds me of everything that is good in life. The use of butter and sugar gives this bread a wonderful taste and rich flavour. It is really easy to make and can be done a day in advance and baked just before guests arrive or made and baked on the same day.
| Servings | Prep Time |
| 6-8 people | 80 minutes |
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I love making Brioche as it just reminds me of everything that is good in life. The use of butter and sugar gives this bread a wonderful taste and rich flavour. It is really easy to make and can be done a day in advance and baked just before guests arrive or made and baked on the same day.
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Ingredients
- 300 g of cake flour
- 125 g of butter
- 3 tablespoons of castor sugar
- 1 sachet of dry instant yeast
- 75 ml of warm full cream milk
- 3 eggs
Instructions
- Tip flour into a food processor fitted with a dough hook and add the butter, mix on low speed until the mixture looks like bread crumbs, add a good pinch of salt, sugar and the yeast.
- Slowly start adding the milk and then add the eggs, knead on medium speed until a soft pliable dough has formed.
- Remove the dough and placed into a buttered bowl, covered with cling film and let it rise to double its size for about 30 to 45 minutes. Cut dough and form into bread roll shapes and place into a large greased muffin tin tray cover and let it rise for another 20 minutes.
- Dough can also be cut into thirds and plaited as an alternative.
- Brush with egg yolk and dust with soft brown sugar. Bake in an 180 degree oven for 25 to 30 minutes until golden brown and cooked through.
- Enjoy while still warm.
Oven
- Baking time: 45 minutes
- 180 degrees celsius