Homemade Brioche

Homemade Brioche

Originally uploaded by squeejay

I work with some lovely people. Dave, the osteoarchaeologist on site, was getting rid of his magimix food processor. He asked if anyone wanted it and I jumped at the chance to get an awesome machine in exchange for just a few pints of beer.

I wasn’t sure what to make at first, as it came with an overwhelming number of blades, mixers, bowls, whisks. etc. In the end, I plumped for a brioche. I love brioche. I really love the chocolate kind, but I thought that might be slightly ambitious. I used the recipe in the magimix book, which I’ve copied below in case you want to try.

The brioche was really scrummy, nicely dense and really rich. It wasn’t as sweet as shop bought, but this was for the best once the jam was added. Over the course of the weekend, we tried it plain, with butter, with jam and Andy even desecrated it with peanut butter but apparently it was delicious. The only downside was that it appears not to keep so well, didn’t even really keep overnight and had to be toasted in the morning. Toasted brioche is awesome too, but the going off so quickly is a bit of a downside when you’ve made a massive rich loaf and there are only two of you! Nevertheless, if you find a brioche recipe and are even slightly tempted then go for it – the results will be better than any shop boughts!

Recipe (adapted from the Ma Cuisine recipe book)

Dissolve 1tsp sugar in 2tbsp warm water then sprinkle on 2tsp yeast and leave until frothy. Stir. Fit the dough blade on the machine. Add 250g strong white flour, 3tsp salt, and 2tsp sugar. Then add 2 eggs, 50g melted butter and the yeast mixture. Process for a few seconds. Scrape down the bowl if needed then process for a further few seconds until a ball of dough is formed. Cover and leave to rise in a warm place until doubled in size. Knead briefly on a well floured surface then place in a loaf tin. Brush with a little beaten egg. Leave to rise again for about 45 mins until well risen then bake in a preheated oven at 200 degrees for 15 to 20 mins until risen and browned. Remove from the tin and leave to cool on a wire rack .


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