Brioche Recipe in The Bread Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides binding properties with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

Mix the yeast with the milk and leave it for 10 minutes to activate.

Sift the flour into a bowl and add the salt, then mix.

In another bowl, cream together the softened butter and sugar.

Make a well in the center of the flour mixture and add the yeast-milk mix and eggs, then mix to form a dough.

Knead the dough in the bowl for 4-5 minutes until fairly smooth and tacky.

Transfer the dough to a lightly-floured surface, spread it out, and add a dollop of the butter and sugar mixture.

Fold the dough and knead it to incorporate the butter mixture, adding more butter as needed.

Continue kneading for about 10 minutes until the dough is smooth and comes together.

Place the dough in a bowl (no need to grease), cover it, and let it rise in a warm place for about an hour until doubled in size.

Knock back the risen dough, cover it again, and refrigerate overnight.

The next morning, turn the dough out onto a surface and shape it into an oblong.

Place the shaped dough into a loaf tin and cover it with cling film or a plastic bag.

Let the dough rise in a warm place for about 2 hours until nicely risen.

Whisk together an egg yolk and a tablespoon of milk for the glaze.

Brush the glaze over the risen dough.

Bake in a preheated oven at 180 degrees Celsius (fan) or 200 degrees Celsius (normal) for 10 minutes.

After 10 minutes, reduce the temperature to 160 degrees Celsius (fan) or 180 degrees Celsius (normal) and bake for an additional 25-30 minutes until golden brown and hollow sounding when tapped.

Let the brioche cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens