Brioche is a rich, pillowy bread delicious on its own. At the café we use this dough as the base to our Apricot Morning Buns, Sticky Buns, Fennel Morning Buns, Hot Cross Buns, and Brioche Ring.

Portions: Makes 1 Pullman loaf

Ingredients:

  • 1 cup (235g) whole milk, room temperature 
  • 1 tablespoon + ¼ teaspoon active dry yeast 5¼ cups (630g) bread flour, divided 
  • ½ cup + 1 tablespoon (113g) granulated sugar 
  • 1 tablespoon + ½ teaspoon kosher salt 
  • 6 large eggs, room temperature 
  • ¾ cup (171g) unsalted butter, softened 
  • 1 egg, for wash

Preparation:

POTREBBE INTERESSARTI
Irene Milito

Published by
Irene Milito

Recent Posts

Easter recipes

Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…

4 years ago

Quick fish soup

This speedy soup is perfect for any fish lover who doesn’t want to spend ages…

4 years ago

Creamy black eyed bean soup with olive pesto

This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…

4 years ago

Squash and sweet potato soup with garlic and rosemary

Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…

4 years ago

Mushroom soup

This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…

4 years ago

Thyme infused broad bean soup with crispy smoked pancetta

This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…

4 years ago