Make your own tasty and fluffy brioche with our recipe below. It's used to make the brioche for our eggs benedict, and can easily be sweetened with embellishments of nuts, citrus peel or chocolate chips.
This recipe is for a bacon, sausage or breakfast filling of your choice brioche bap and is perfect for a weekend treat. If you fancy fresh brioche for a late Sunday breakfast, start it off on Saturday in the late afternoon, then leave the dough in the fridge overnight and finish the final proving and baking in the morning.
- 1kg plain white flour
- 150g sugar
- 150g butter
- 5 eggs
- 40g yeast
- 20g salt
- 400ml milk
- Bacon and / or sausages and / or grilled mushrooms
This recipe is generous!
How to Bake Brioche
- Firstly add flour, sugar, yeast, eggs and milk mix until smooth. (It’s important to leave out butter and salt at this first stage, as salt can kill yeast and damage proving process)
- Once smooth, add salt and mix again.
- Add butter and mix again until the dough is coming away from the side of the bowl without residue.
- Cover with cling film and leave for 90 minutes in a warm room and wait until doubled in size.
- When proving the dough, particularly that last session, be careful not to let it rise too much (judge by eye, rather than time), and once it has doubled in bulk, whip it into the oven before it becomes uneven. Over-proved dough will be dry and greasy.
- Take the soft dough and cut into even chunks. Roll into balls and placed on a tray lined with baking paper. Cover with cling film and leave to prove until doubled in size.
- Be sure to cover your buns, because exposure to air can cause a skin to form on the dough and ruin proving.
- Gently brush with a mix of one egg and one yolk to give a golden shine.
- THEN BAKE!! Until soft and golden!
- Let them cool down and start cooking your sausages or bacon (or both!) This can take around 10-15 minutes in a hot pan - depending on how crispy you like them!
- Butter your buns and add the sausages/bacon and sauce of choice.
And finally, enjoy!