Brioche
Brioche, from above
Non vegEggNormandy

Brioche

A bread so rich with butter and eggs it's practically cake. Toast it and see.

180 minTime
9 gProtein each
mildSpice
Let them eat brioche2 chapters · 1 min read

Make it your way

Grandma's wayButter and egg enriched dough, shaped as loaf or brioche à tête.
The original
422kcalsame
9 gproteinsame
2 gfibresame
180minutessame

Brioche.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Maida (all-purpose flour, plain flour)4 cups
Instant dry yeast2 tsp
Sugar¼ cup
Salt1½ tsp
Egg5, plus 1 yolk for glazing
Milk¼ cup, warm
Butter250 g, soft

Method

5 steps
  1. 1Mix flour, yeast, sugar and salt. Add eggs and milk and knead until smooth and elastic.
  2. 2Add the soft butter a little at a time, kneading until each piece disappears.
  3. 3Cover and rise until doubled, then chill overnight or at least 4 hours.
  4. 4Shape into balls and set in a loaf tin. Rise until puffed and nearly doubled.
  5. 5Brush with egg and bake at 180 C until deep golden and hollow sounding.
Serve it like this

Slice thick on a board and serve with butter and jam, or toast for breakfast.

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Make it a meal

What goes with Brioche: a bread or rice, a side, something to drink and something sweet.

With a main Sole meunière20 min
With a main Piperade40 min
On the side Œufs mimosa25 min
On the side Tapenade15 min
To drink Chocolat chaud10 min
Something sweet Tarte normande75 min
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