Brioche Recipe
Brioche is a staple pastry in France. Eaten at breakfast, midday and for a snack at any time of the day, it's pretty much eaten by someone somewhere all day in France! Half cake, half bread, brioche is loved the country over for its buttery softness. Sold in boulangeries, supermarchés and markets, it's certainly not difficult to find in France.
You'll find brioche buns, normal and mini sized; loaves, in different shapes and sizes; and fancy plaited styles in most bakeries.
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Our family loves brioche buns because they are less sweet than many pastries or cakes and perfect for when you don't feel like a sugary snack or dessert. They also travel well in the car on road trips (no fruit to fall off, fresh cream to squish or delicate layers to collapse).
Bake-at-Home Brioche Recipe
Baking brioche is fairly easy and even though it seems like they take a long time to cook, it is mainly the resting of the dough that takes the time. Give these mini brioche buns a go and see what you think about this delicious French food.
Mini Brioche Recipe
Allow around two and a half hours to prepare and bake your brioche. Much of this time though is when the dough is resting.
Ingredients
- 250g strong white bread flour
- 1 pinch salt
- 1 sachet yeast
- 1 tbsp sugar
- 3 tbsp milk, slightly warmed
- 2 eggs
- 75g butter, softened
- 1 egg yolk, beaten
Method
- Heat the oven to 200°C.
- In a large bowl, mix the flour, salt, yeast and sugar.
- Add the milk and eggs and mix to a stiff dough.
- Cut the softened butter into small pieces and mix into the dough with your hands.
- Turn the dough onto a floured board and continue kneading for about 5 minutes or until the butter is fully mixed in. Return to the bowl, cover with a clean tea towel and leave in a warm place for 1 hour.
- Turn the dough onto a floured board, knead for two minutes then divide into eight pieces and roll each one into a ball.
- Place each ball into a buttered mini brioche or muffin tin and leave in a warm place covered with a clean tea town for 1 hour, or until the dough has doubled in size.
- Brush the brioches with the beaten egg yolk and bake in the oven for 15 to 20 minutes or until risen and golden brown.
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