Pastry
Brioche
PastryOrigin: France
Soft enriched bread with egg, butter and a touch of sweetness — ideal for burger buns, breakfast toast, or dessert bases. This batch shapes into 8 buns or one loaf; use 4 buns for a 4-portion burger recipe.
Prep
40 min
Cook
20 min
Total time
1 hr
Portions
8
Total weight
825 g
Per portion
103.1 g
Ingredients
- Flour400 g
- Egg150 g
- Butter120 g
- Milk100 ml
- Instant Dry8 g
- Cane Sugar40 g
- Salt7 g
Method
Activate the yeast
- Warm the milk until lukewarm (not hot).
- Stir in the yeast until dissolved.
- Soften the butter to room temperature and beat the eggs lightly.
Mix and knead
- Mix the flour, sugar and salt in a bowl.
- Add the yeasty milk and most of the egg; mix to a soft dough.
- Knead until smooth and elastic (about 8–10 minutes by hand), then work in the butter a little at a time until fully absorbed and the dough is glossy.
First rise
- Place in a lightly oiled bowl, cover, and leave to rise in a warm place until doubled (about 1–1½ hours), or refrigerate overnight for deeper flavour.
Shape and prove
- Turn out gently and divide into 8 equal pieces for buns (or shape one loaf).
- Round each piece, place on a lined tray with space between, cover, and prove until puffy (30–45 minutes).
Bake
- Heat the oven to 190°C (170°C fan).
- Brush the buns with the remaining beaten egg.
- Bake 15–20 minutes until deep golden and hollow-sounding underneath.
- Cool on a rack before splitting.
Serving
Split and toast for burgers, or serve warm with butter. Slightly stale brioche makes excellent French toast.
Storage
Airtight at room temperature 2 days, or freeze up to 1 month. Refresh frozen buns in a 160°C oven for 8–10 minutes.