I’ve searched high and low in local shops and supermarkets for brioche rolls for my homemade burgers, but with no joy. So I decided to make my own. This recipe comes from Paul ‘Great British Bake-off- Hollywood’s ‘How To Bake‘ book. Here, Paul explains: ‘Brioche is a very rich but amazingly light type of bread. Perfect for breakfast and lovely toasted. It’s also good in a bread and butter pudding. Making the dough requires a mixer because a lot of soft butter is incorporated, which turns it into a soft elastic mess. The dough is then chilled for seven hours to harden the butter so you can shape the brioche.’ I can also testify that it makes brilliant burger buns and fantastic bacon sandwiches.
50og strong white bread flour, plus extra for dusting
50g caster sugar
10g instant yeast
140 ml warm full-fat milk
5 medium eggs
250g unsalted butter
1. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed for 2 mins, then on a medium speed for a further 6-8 mins, until you have a soft, glossy elastic dough. Add the softened butter and continue to mix for a further 4-5 mins, scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough will be very soft.
2. Tip the dough into a plastic bowl, cover and chill overnight or for at least 7 hours, until it is firmed up and you are able to shape it.
3. Grease a baking sheet.
4. Take your brioche dough from the fridge. Tip it onto a lightly floured surface and fold it in on itself a few times to knock out the air. Divide it into 8-10 individual rolls. Shape each piece into a smooth ball by placing it into a cage formed by your hand and moving your hand around in a circular motion, rotating the ball rapidly.
5. Heat the oven to 190C/Gas 5.
6. When the briochue is proved, bake for 20-30 mins or until a skewer inserted into the centre comes out clean. Bear in mind that the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the brioche from the baking tray and cool on a wire rack. serve warm or at room temperature.