Recipe Shed: How to make…Brioche

brioche recipe

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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
7g salt
50g caster sugar
10g instant yeast
140 ml warm full-fat milk
5 medium eggs
250g unsalted butter

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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.

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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.

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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.

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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.

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8 Comments

Filed under Baking, Recipe Shed

8 Responses to Recipe Shed: How to make…Brioche

  1. We used to make a brioche loaf for a business customer at a bakery I worked at. I’d always go for sourdough rolls though for burgers but they do look lovely.

  2. That’s interesting. I make ciabatta rolls for burgers, never thought of brioche.

  3. Jill hogg

    I think you meant to put 500g of flour rather than 50g!

    • keithkendrick

      Oh God, Jill, you’re right. Typo. Corrected. THANK YOU!!

      • Jill Hogg

        You’re welcome. My better half just made a brioche with a French brioche mix so I’ll let you know the results tomorrow. It was actually a mistake purchase as we thought it was just a bag of flour and didn’t realise that there were other things in it!

      • keithkendrick

        I’d love to know how you get on. Making brioche isn’t for the faint-hearted – so time-consuming. But it’s hard to find a baker/shop/supermarket that stocks good brioche burger buns.

      • Jill Hogg

        I’ll certainly let you know but as Ilive in sw France it may be difficult to find the same thing over there. I will eventually pass on a recipe when we have perfected it.