Never miss a post. Subscribe now!  

Weekend Cookbook: Homemade Brioche

I found this recipe in a Donna Hay Magazine and have made it my own. It is light and buttery and I think it tastes like a crossiant. While I was pregnant with Alicia I think I made this almost every week. Luckily it freezes really well so we didn’t need to eat it all at once.

Don’t be put off by the time it takes to make as it is actually very simple. You just need to leave a bit of time and I highly recommend using an electric mixer on a stand rather than a handheld one (trust me I have tried using the hand one).

Please enjoy this recipe and feel free to share it with others.

HOME MADE BRIOCHE

Ingredients:

1x 7g sachet of dry yeast
1 tablespoon of lukewarm water
1/4 cup caster sugar
1/4 teaspoon salt
2 tablespoons lukewarm milk
1 2/3 cups (250g) 00 flour
2 eggs, lightly beaten
225g butter, chopped and softened
1 egg, extra, lightly beaten

Step 1
Combine yeast and water in a small bowl and set aside for 5 mins until bubbles appear. Mix sugar, salt and milk in a seperate bowl. Put the flour, yeast mixture and egg in the bowl of an electric mixer and using a dough hook, beat for 1 minute on a low setting. Increase the speed to high, and add milk mixture and beat for 10 mins or until you see the dough coming away from the side of the bowl.

sometimes I don’t see many bubbles but it still works



Step 2: Continue beating on high and add the butter cubes gradually, beating for 7 minutes or until glossy and elastic.

Step 3: Leave the dough in your mixer bowl (scrape down into a ball) and cover with clingwarp. Place in a warm place for 3 hours or until it has doubled in size.

Step 4: Preheat oven to 180 degrees and divide into 12 equal balls (or if you want to make a loaf divide into four balls). Lightly knead on a lightly floured surface and place into a muffin tin (or loaf tin) and cover with a clean damp tea towel and set aside for 1 hour.
dough can be very stick so you will need a bit of flour

Step 5: Brush with extra egg and bake for 15-20 mins (35-40 for loaf) or until gloden.

Delicious eaten hot with butter (as if it needed more butter) and jam but if you have more self control than I do place in the freezer and when ready to eat, defrost and reheat in the oven.
 

What have you been cooking this week? Link up with the Weekend Cookbook and share your favourite recipes from this week.

Related Posts Plugin for WordPress, Blogger...
Pinterest

Comments

  1. Oh…that sounds yummy…and dangerous! I love Donna Hay recipes… They are often really easy and really really tasty!!

Leave a Comment

*