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Makes 10 small brioches
Fourth generation boulanger (baker), celebrated author and French Cuisine TV star Gontran Cherrier will share with you the art of viennoiserie, those irresistible bakery products based on fine French pastry.... Read more.
In a big bowl mix the sugar, the salt and the eggs. And in another small bowl dissolve the dry yeast with a tablespoon of water.
Pour the flour in the mixing bowl of a food processor, add the two prepared mixtures from above, give a few short blasts with the mixer and then continue until the dough has formed. If the dough is too firm, add a little milk, the dough needs to be soft.
Add the butter which needs to be softened before use. Continue to knead a little.
Empty the dough onto a floured surface, fold the dough into itself a few times and flour if necessary.
Cover the dough with plastic film and let it rest for an hour.
Flatten the dough with your hands, stretch it from the edge to the centre and let it rest for another hour under the same conditions.
Separate the dough into little pieces and form into round balls which you place on a baking sheet covered with baking paper.
Cover with plastic and let rise for approximately 45 minutes to one hour.
Twenty minutes prior to baking pre-heat the oven to 180°C.
Break an egg into a small bowl, add a pinch of salt and beat.
Brush the beaten egg over the brioches with a pastry brush. With a pair of scissors cut a 1cm deep incision into each brioche. After each use soak the scissors in cold water.
Bake for approximately ten minutes, depending on the size of the brioches.
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