Make your own brioche with the help of the expert chefs at Jean Pierre Sancho.
Weigh out all the ingredients
In your kitchen aid bowl, mix the flour, eggs, sugar, salt and fresh yeast
Knead all the ingredients with the dough hook for a few minutes on low speed.
Then add the butter in 3 times on low speed working your way up to the 3rd speed.
Knead the dough until it comes away from the bowl into a ball.
Finish by adding the egg yolk
Take out the dough and leave it on the side in a container with a towel on top for 1h
Then fold 4 sides of the dough into the middle like wrapping a parcel then flip it over. Rest for 30 min
Divide the dough into small or big loaves. If you are using a mould, don t forget to grease it
Leave it on the side with a wet towel on top and wait until it triples in size.
Brush some egg wash on top
Cook at 190 degrees Celsius - For a big loaf 23-25min - For a small size 13-15 min (Depending on the power of your oven.)
Leave on the side, cool down and enjoy.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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