Recipe card from Pinterest: https://uk.pinterest.com/merlincottage/

1. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Recipe
Sheet
Title:
Brioche
Recipe
• 900g
strong
bread
flour
• 15g
salt
• 25g
fresh
yeast
• 8
eggs
• 300ml
luke-­‐warm
water
• 55g
caster
sugar
• 450g
soft
unsalted
butter
Method
• Mix
the
butter
and
sugar
together
until
very
soft
–
don’t
add
all
the
sugar
at
once.
• Mix
the
yeast
with
the
luke
warm
water
and
a
pinch
of
sugar.
• Sieve
the
flour
and
salt
into
a
bowl
and
add
the
yeasted
water
and
beaten
eggs
at
the
same
time.
• Finally
add
the
softened
butter
a
little
at
a
time
until
all
the
ingredients
are
very
well
mixed
together
–
the
dough
should
be
smooth
and
sticky
with
no
lumps
of
butter.
• Prove
in
a
warm
area
for
2
hours.
• Knock
back
(don’t
knead)
and
place
in
the
fridge
to
chill
the
dough
(minimum
12
hours).
• Knock
back
again
and
mould
into
brioche
tins
or
loaf
tins.
• Prove
until
well
risen
–
gently
egg
wash
and
cook
in
an
oven
at
200c
until
golden
brown.

2. All
Rights
Reserved
–
Merlin
Cottage
Kitchen
Tips
• You
can
use
the
dough
to
make
a
platted
brioche
loaf.
You
can
put
it
into
a
buttered
and
floured
loaf
tin
or
create
8
brioche
balls
and
put
them
next
to
each
other
in
a
loaf
tin.
Each
ball
should
be
about
half
as
high
as
the
tin.
• If
the
brioche
is
put
in
to
a
loaf
tin,
let
the
bread
completely
cool
before
attempting
to
remove
from
the
tin.
• Freezes
well
if
the
brioche
is
going
to
be
toasted!