Learn how to make a brilliant brioche with Paul McDonald from Bastion
- 70 g sugar
- 12 g salt
- 500 string flour (t55 is best)
- 5 whole eggs + 2 egg yolks for glazing
- 100 water
- 30 fresh yeast (10g dried yeast)
- 250 very soft butter
- Combine the flour, eggs, water and yeast in a stand mixer with paddle on low speed (speed 3 on kitchen aid) for three mins
- Switch to the dough hook on medium speed (4 on kitchen aid)
- Mix on medium until gluten develops dough feels springy ( 7 minutes)
- Add sugar and salt in three separate editions ensure first is fully incorporated before adding next
- Once all incorporated, turn to low speed (3 on kitchen aid) and add the butter all at once continue to mix until butter is fully incorporated - 5 mins or longer if necessary.
- Place dough in a lightly greased bowl, flip it once to get a little coating over the dough, wrap tightly in cling no rest for 3 hours or preferably overnight.
The next day
- Line a 1kg (2lb) loaf tin with butter and lay grease-proof on the bottom of the loaf tin
- Deflate dough and cut in half. Roll to a log shape with the seam at the bottom place shaped dough in pre-prepared loaf tin glaze with egg wash (a small pastry brush is good for this) cover with a clean tea towel and prove in a warm draft-free area until doubled in size (time to prove will depend on how warm the room is).
- Pre-heat oven to 170oC
- Place brioche dough in the oven and turn down to 160oC. 1 loaf tin should take 40 mins at 160
- Remove from oven allow cool for 10 minutes before removing from tin
- You can eat it now, however, to get a nice crispy outside we suggest placing back in the oven without the tin for a further 5 minutes
- Great as a savoury with some cured ham Dijon and basil peas or as a sweet treat with some Nutella or your favourite jam