Tom cooks

Brioche

Preparation time:
30 minutes (plus overnight)
Cooking time:
1 hour 45 minutes
Serves:
4 loaves

This Brioche recipe will give you a delicious bread with a crispy, flaky crust and soft, fluffy inside. Brioche has a beautiful colour of golden brown, which looks utterly delicious and has primarily a rich taste of butter. Use Kenwood's Chef XL with Dough Hook and 4 X 1lb tins when you try this recipe at home. With Kenwood appliances, this recipe is simpler to follow, and you will be able to bake the ultimate Brioche at home.

  • Ingredients

    • 500g Strong Bread Flour 
    • 62g Caster Sugar 
    • 45g Fresh Yeast 
    • 130g Water 
    • 100g Egg Yolk 
    • 100g Whole Egg 
    • 150g Diced Unsalted Butter (Room Temp) 
    • 12g Fine Sea Salt 
  • Method

    • Preheat oven to 180°C
    • Start by sifting the flour into the XL Chef bowl and mix in the caster sugar. In a  saucepan, warm the water to body temperature and dissolve in the yeast.
    • Add both  whole egg and egg yolks to a mixing bowl and whisk whilst pouring in the yeast and  water mix. Set the XL Chef up with the dough hook and start to mix the flour on  speed 1.
    • Gradually pour in the egg mix in 8 stages until fully incorporated into the  flour and repeat the same process with the butter.
    • Once all the butter is incorporated  continue to mix for a further 10 minutes on speed 1 followed by a further 1 minute  on speed 4.
    • Remove from the bowl into an air-tight container and leave in the fridge overnight. Turn out the dough onto a lightly floured bench and portion into 35g balls. Shape the balls and place 8 of the balls into one of the 1lb  2n moulds in two rows of 4Continue with the remaining bread tins.
    • Cover tins with a damp cloth and leave in a warm place  to prove until the bread has doubled in size. Now place the tins in the preheated oven on the top shelf and bake for 25 – 30 minutes turning halfway.
    • Once golden brown remove tins from the oven, taking the loafs out and cooling them on a cooling rack. Brush the top of the loaves with a mixture of 1 egg yolk beaten with 70g of milk.

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