Inspired by the gift of some brioche moulds I tried making some brioche this weekend – the rich, yellow, French bread which is almost a pastry and generally served in France with a bowl of milky coffee for breakfast. Various recipes suggested different proportions of fat and eggs. I chose one and adapted it to make the dough in my bread maker. Turned out superbly well I’m glad to say – with a slightly flakey, almost croissant texture. Best to start in the evening for the following morning tea time. Makes two loaves or fifteen buns. You might also like to try some swedish rye bread.
Two and a half teaspoons of Edmonds Surebake active yeast (the one with the red top)
450g high-grade flour
30ml / two tablespoons caster sugar
One teaspoon salt
100g softened butter
Four large eggs
A little milk or cream
Place the yeast, flour, sugar, salt and butter in the breadmaker bowl. Place a bowl or jug on an electronic scales and zero it. Break the four eggs into the bowl to find their weight. Make up to 260g in weight with milk or cream. Add to the bread maker bowl and set to ‘dough’ setting. Check during the first kneading to ensure the consistency is looking right – adjust with a little extra flour or milk if it’s not coming together into a silky, yellow dough.
Once the cycle is complete place the dough into a bowl covered with cling film and put in the fridge overnight. In the morning (or after about 12 hours), remove the dough from the bowl. This quantity of dough makes about 15 buns or you can make a couple of loaves (or some of each). Divide the dough and form into the shapes you want. I used silicon muffin moulds for my buns. Leave in a warm place covered lightly with a plastic bag for 2-3 hours. Pre-heat the oven to 200 degrees C. Mix a beaten egg with a tablespoon of milk and brush the tops of the buns or loaves with the mixture. Place the brioche in the oven for ten minutes then lower the temperature to 160 degrees C and bake for a further ten minutes or until golden brown. Loaves make take a little longer.