Go Back Email Link
–+ servings

🥐 Kook’s Brioche

Mark Dexter
A rich, buttery French bread made with eggs and soft dough, brioche is light, tender, and perfect for both sweet and savoury dishes.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 9 hours

Equipment

  • 1 Mixer
  • 1 bread pan / tray / bread tin
  • 1 Oven

Ingredients
  

  • 600 g Bakers flour
  • 30 g fresh yeast (or 10g dry yeast)
  • 75 g Caster sugar
  • 10 g Sea salt
  • 10 each Extra large eggs
  • 50 ml Milk
  • 300 g unsalted butter, softened

Instructions
 

1. Mix dry ingredients

  • Add flour, yeast, sugar, and salt to a mixer bowl.

2. Add liquids

  • Lightly whisk eggs and milk together.
    Slowly add to the flour mixture while mixing.

3. Develop the dough

  • Mix until a soft dough forms and starts to pull away from the bowl.

4. Add butter

  • Gradually add softened butter, a little at a time, mixing until fully incorporated.
    👉 This takes time — be patient.

5. Chill the dough

  • Cover and refrigerate for 8 hours or overnight.

6. Shape

  • Turn out dough and shape into:
    1 large loaf
    2 small loaves
    or 6 rolls

7. Prove

  • Leave to rise for 40 minutes to 1 hour, until slightly puffed.
  • 👉 Egg wash before baking(brush lightly for colour)

8. Bake

  • Bake at:
    👉 Until golden and cooked through
    200°C for 20 minutes
    then reduce to 180°C for 15–20 minutes

9. Cool

  • Allow to cool before slicing.

    • 👨‍🍳 Notes

    Dough is rich and soft — chill makes it easier to handleButter must be added graduallyFull proof = light texture

KOOK’S SECRETS

Nutrition

Calories: 31kcalCarbohydrates: 2gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 6mgSodium: 3895mgPotassium: 78mgSugar: 2gVitamin A: 84IUCalcium: 66mgIron: 0.03mg
Keyword artisan, baked, Bread, buttery
Tried this recipe?Let us know how it was!