brioche loaf.jpg

Brioche Loaf

Light and buttery with a pillowy soft interior, brioche is fabulous fresh but also is great toasted or made into French toast.

How long will it take?

1 hour 20 minutes

What’s the serving size?

Makes two loaves

What do I need?

  • 125 ml warm milk
  • 70g sugar
  • 10 g dried yeast
  • 4 eggs
  • 500 g flour
  • 2 teaspoons salt
  • 175 g butter cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
  • 1 egg beaten (for egg wash

How do I make it?

  1. Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and starting to froth slightly.
  2. Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
  3. Slowly add the flour and salt with the mixer running until the flour has been incorporated.
  4. Allow to knead at medium speed for a minute.
  5. Slowly add the cubes of butter and knead for another 5 minutes.
  6. The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
  7. Remove the dough and place in a buttered bowl.
  8. Cover with cling wrap and allow to rise for 2 hours.
  9. Place in the fridge and allow to stand overnight.
  10. The next day, remove the dough from the fridge and allow to come to room temperature.
  11. Divide the dough in half and place in greased loaf tins.
  12. Allow to rise for another 2 hours.
  13. Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
  14. Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
  15. Remove from the oven and allow to cool.

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