Brioche of Seb

Updated: Oct 31, 2021

Always better freshly made from the morning. Slightly toasted with banana jam

For a big brioche or 2 small ones

  • 200 ml milk

  • 3 eggs

  • 80 g sugar

  • 500 g flour

  • 20 g dry yeast

  • 80 g butter

  1. In a bowl, mix 2 eggs, the milk, the sugar and the salt. Add the flour then the dry yeast

  2. Knead for 20 minutes, it is long but it is worth it!

  3. Add the soft butter cut in small pieces and knead until getting a homogenous dough (around 10 minutes). The dough needs to be very smooth and a bit sticky

  4. Cover with cling film and let it rise in the fridge for a night or at least 2 hours. Release air once

  5. Beat the dough with the feast to release the air. Separate in 3 portions. Shape 3 long cylinders and plait them

  6. Cover and let it rise again in a warm place for 1 hour

  7. Brush with 1 egg yolk

  8. Cook 30 minutes in a preheated oven at 180C


19 views0 comments

Recent Posts

See All