Michelin Restaurant Brioche Recipe

Ingredients

250g strong white flour
112g fresh eggs
25g sugar
25g milk
3.5g instant yeast
100g soft diced butter

Method

Brioche

Place flour, eggs, sugar, milk, yeast in a mixer and mix until well combined.  Slowly add the butter piece by piece until fully combined. When the dough is smooth and silky, it is ready.

Put the dough into a clean bowl, cover the dough with cling film and refrigerate overnight to let the dough rest and double in size.

The next morning flatten out the dough and portion into 30 gram pieces.

Place the balls into a rectangular mould and loosely cling film. Leave the brioche to reach the top of the mould (approximately 1-1.5 hours). Remove cling film then brush with egg yolk and season with flaked sea salt.

Bake at 180 Celsius for around 15-20 minutes or until fully golden. Leave to cool in the mould then take out.

Burger Buns

With the left over dough you can roll into any desired sized balls and use as burger buns.
Repeat the process as before cover loosely with cling film until doubled in size, brush with egg yolk sprinkle poppy seeds on top and bake at 180 Celsius until fully golden all around.

For more recipes and news about Galvin Restaurants, follow us on Instagram @Galvinrestaurants