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Nutrition: per serving

  • kcal365
  • fat19g
  • saturates10g
  • carbs43g
  • sugars11g
  • fibre1g
  • protein9g
  • salt0.71g
    low

Method

  • step 1

    Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.

  • step 2

    Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.

  • step 3

    Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.

  • step 4

    No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (13)

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Overall rating

A star rating of 3.6 out of 5.13 ratings
Luisa del Gatto avatar

Luisa del Gatto

A star rating of 4 out of 5.

I made this brioche and it turned out fantastic! Thank you for the recipe. I added an extra spoon of sugar and grated orange zest. I added candied peels sprinkled on top as well as flaked almonds. I also recommend to not over knead it and keep it cold as l did it by hand. I prepared it yesterday…

Claudio Fiore avatar

Claudio Fiore

A star rating of 4 out of 5.

The first time I made these they came out a little dry and dense probably due to over kneading. I prefer to use my hands! Beware it is a sticky mess.

The second time I made them I added a little warm milk to the mixture (about 10ml or 1tbsp), proved for about 30 to 45 minutes longer and a second…

Adrienette Ladynoir avatar

Adrienette Ladynoir

tip

it’s REALLY nice. Don’t worry if yours doesn’t look like bread dough, mine was quite sticky. I added around 5tbsp sugar but it still wasn’t enough. I guess it depends on how sweet you want it though

caitlintitley avatar

caitlintitley

A star rating of 4 out of 5.

Great recipe and very easy to do. Would add more sugar next time though.

QweenVee

question

can I use the dough hook on a stand mixer instead of a kneading blade in a food processor?

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