Mastering Michelin-Quality Brioche at Home
A Sophisticated Bake for the Home Kitchen
A Sophisticated Bake for the Home Kitchen
Ingredients
250g strong white flour
112g fresh eggs
25g caster sugar
25g whole milk
3.5g instant yeast
100g unsalted butter, softened and diced
Method
Brioche
Place the flour, eggs, sugar, milk, and yeast into a freestanding mixer and blend until thoroughly combined. Slowly incorporate the softened butter, piece by piece, ensuring each addition is fully absorbed. Once the dough achieves a smooth and silky texture, it is ready for proving.
Transfer the dough into a clean mixing bowl, cover tightly with cling film, and refrigerate overnight. This slow proving process allows the dough to rest, develop its complex flavours, and double in size.
The following morning, gently knock back the dough to expel any excess air, then carefully portion it into uniform 30g pieces.
Arrange the dough balls neatly into a rectangular baking tin and cover loosely with cling film. Leave the brioche to prove until it reaches the top of the tin—this typically takes between one and one and a half hours. Remove the cling film, gently brush the surface with beaten egg yolk, and finish with a scattering of flaked sea salt.
Bake in a preheated oven at 180°C for approximately 15 to 20 minutes, or until the brioche achieves a rich, golden-brown crust. Allow the bread to cool slightly in the tin before turning it out onto a wire rack to cool completely.
Creating Gourmet Burger Buns
Any leftover dough can be easily adapted to create exceptional burger buns, perfect for elevating your weekend dining.
Simply shape the dough into larger rounds and repeat the proving process under loose cling film until doubled in size. Brush generously with egg yolk, sprinkle with poppy seeds, and bake at 180°C until they boast a beautifully even, golden finish.
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