Baking Recipes - French Brioche Recipe

Ingredients

Makes 12

• 500 g/1 lb strong plain flour

• 1 teaspoon salt

• 25 g/1 oz caster sugar

• 4 teaspoons fast-action dried yeast

• 4 eggs, lightly beaten

• 125 g/4 oz butter, melted, plus extra for greasing

• beaten egg, to glaze

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Method:

1. Butter 12 brioche moulds. Sift the flour, salt and sugar into a bowl. Stir in the yeast, eggs and melted butter. Beat with your fingers for 10 minutes.

2. Transfer the mixture to an oiled bowl, cover and leave in a warm place for about 1 1/4. hours to double in bulk.

3. Knead the dough on a lightly floured surface and divide into 12 pieces.

4. To make each brioche, cut off one quarter of the dough. Shape the larger piece into a ball and set in the mould, then make the smaller piece into a pear shape.

5. Using a floured finger, make a hole in the centre of the dough in the tin. Gently press the pointed end of the small ball into the hole. Cover and leave for about 45 minutes.

6. Glaze the brioche with beaten egg, then bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10 minutes. Cool on a wire rack.