100 ml milk

450 Gms Refined flour

1 Tbsp  yeast

2 Tbsp icing sugar

3  eggs

¼ tsp salt

200ml water

6 Tbsp unsalted butter



DIRInstructions I

1. Stir ¼ cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5 minutes.

2. Add the remaining milk, flour, sugar, eggs and salt to the first mixture and stir using a wooden spoon mixing until blended. Add the butter while mixing and once incorporated beat until the butter is fully incorporated and the dough is smooth. Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30 minutes .

3. To shape the brioche, lightly floured work surface and divide it into 6 pieces. Shape each piece into a ball, flouring your hands and the dough as needed. Then shape each piece into a slight oblong shape, sort of like a snowman, with a head and body. Use your finger to poke a hole through the centre of the larger “body” of the brioche and poke the smaller ball through it. Place each piece in an oiled 4-inch brioche tin. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in size.

4. Preheat the oven to 350 F. Brush the tops of the brioche with the egg wash; place the tins on a baking tray and bake for about 25 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tins to cool completely.


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