The Dirty Stall


Posted on: May 14, 2011

The brioche is a highly enriched French pastry, made in the same manner as bread but with a lot of eggs and butter added in, such that it is somewhat of a cake as well. This recipe is taken from Thomas Keller’s ad hoc at home.

We start by sieving out 2 cups of all-purpose flour and 2.3 cups of cake flour

The active dry yeast (1/4 oz)  is also prepared by stirring it into warm water until it is all dissolved

Loads of unsalted butter, about 10 ounces

Cut up into 1 inch cubes

6 eggs!

Add the eggs to the flour with 1/3 cup of sugar and 2.5 tsp of salt

Mix at low speed for a minute, then add the yeast and continue mixing for about 5 mins

Then add the butter cubes, a quarter of them every minute of mixing

Mix for about 10 mins more, until silky smooth

Transfer to a large floured bowl and let it rest for about 3 hours

It will have doubled in size by then

Turn it out onto a large floured surface and knead it over to get rid of air bubbles. It is really still quite moist and sticky at this point

Transfer to yet another large floured bowl, this time leave it overnight

Prepare 2 loaf tins with baking paper, surfaces generously buttered

Portion the dough equally into the baking tins then let them rise in a cool area for about 3 hours

When ready, bake the tins in a oven at about 180°C for about 35-40 mins 

The brioche is ready when it is well-browned on top and has a hollow sound when knocked on the bottom

For serving immediately, rest the loaf for 10 mins then slice to serve

For storage, wrap the brioche straightaway in aluminium foil. You can either use it in a few hours up to 2 days, otherwise freeze it right after wrapping


2 Responses to "Brioche"

6 eggs! Your brioche looks the eggiest amongst all the brioches I’ve come across. Perhaps you could reduce the no. of eggs to make it a tad less unhealthy.

Haha yeah I was wondering why it turned out so yellow as compared to the other brioches I saw online.

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