This document provides a recipe for brioche. It lists the ingredients as 900g strong bread flour, 15g salt, 25g fresh yeast, 8 eggs, 300ml lukewarm water, 55g caster sugar, and 450g soft unsalted butter. The method describes mixing the butter and sugar, proofing the yeast in water, mixing the dry and wet ingredients, proving and chilling the dough, shaping it, and baking at 200C until golden brown. Tips are provided on shaping the dough into a plaited or ball loaf and allowing it to fully cool before removing from tins.

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!