Classic Brioche

Cooking time: 6 hrs

Makes: 2 Loaves or 12 Buns

Ingredients

- 600g Strong flour

- 15g Salt

- 72g Sugar

- 24g Yeast

- 360g Soft butter, unsalted

- 9 x Eggs, medium

CHEF’S TIP: Go where you want with the shape of this, it’s a fantastic dough to use in all sorts of dishes. You can plait it, use it for burger buns, add spices, use it for bread & butter pudding.. have fun.

Method

- Place the sugar, salt, flour and yeast into the bowl of an electric mixer, then add 8 of the 9 eggs. (Keep 1 egg back as a glaze)

- Using the paddle attachment, mix on a low speed until all of the ingredients are combined.

- Continue to mix on a medium speed until the dough forms a ball on the paddle and has completely cleaned the bowl (approx. 20 minutes).

- Add the softened butter, a little at a time, until the dough has absorbed all of the butter. Then remove the dough from the machine and place in a flat container covered with cling film. Leave in the fridge until cool and set.

- Once set, divide into the required size and shape (Loaves, buns… whatever shape you like).

- Prove for 2 ½ to 4 hours depending on the size (Loaves will take 4 hrs, where as small buns will take 2 1/2).

- Heat your oven to 185ºc. Beat the egg you kept back from earlier, and brush it over the brioche, let it dry slightly, then brush it again. (This creates a thicker glaze for a beautiful golden shine on your brioche).

- Bake immediately for 35-45 minutes (again depending on your shape & size) … the enjoy!