Easy Easter brioche

Easy Easter brioche

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(3 ratings)

Prep: 2 hrs, 15 mins - 2 hrs, 15 mins Cook: 25 mins

Easy

Serves 6 - 6
This light, easy-to-make brioche will keep for two days, and is delicious with apricot jam.

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal365
  • fat19g
  • saturates10g
  • carbs43g
  • sugars11g
  • fibre1g
  • protein9g
  • salt0.71g
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Ingredients

  • 250g plain flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 100g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 rounded tbsp caster sugar
  • 7g sachet fast-action yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • beaten egg yolk, to glaze

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2-3 sugar cubes, lightly crushed

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Tip the flour into a food processor fitted with a plastic kneading blade and add the butter. Process until the mixture looks like breadcrumbs. Stir in the caster sugar, a good pinch of salt and the yeast.

  2. Add the eggs and mix to a soft dough, then knead in the machine for 2 mins. Butter a brioche mould or 2 pt loaf tin. Sprinkle a layer of flour onto a work surface and tip the dough onto it. With floured hands, knead very briefly to form a ball, then drop the dough into the tin, smooth side up. Cover with cling film and leave to rise until doubled in size, about 2 hrs in a warm place.

  3. Heat oven to 200C/fan 180C/gas 6. Brush the top of the brioche with egg yolk, then sprinkle over crushed sugar and bake for 20-25 mins, until golden brown and the loaf sounds hollow when tapped. Tip out onto a wire rack and leave to cool.

  4. No food processor? Simply rub the butter into the flour by hand, stir in the sugar, salt and yeast, then add the eggs and mix to a soft dough. Cover and chill for 20 mins (this makes it easier to handle), then knead on a floured surface for 5 mins. Drop into the tin and carry on as recipe.

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Comments (8)

milan's picture

Simple and absolutely problem free. Great result

alessiab's picture
5

This was so easy and turned out great, definitely will make it again

petepos's picture

nice texture but would be better with more sugar

maxinelisa's picture

Lesley, you use 7 grams of fast action yeast.

bovrilfaerie's picture
4

Beautiful! It rose well (swapped dried for 20g of fresh yeast) and had a very light texture. Might add more sugar next time though...

4mutley's picture
3

I struggled to make this dough to rise (although I regularly make bread!!) so added natural yoghurt (small tub) to give the yeast some added nutrient and have now found this brioche to be very light :-))

lesleyharragan's picture

How much fast action yeast do you use?

Questions (1)

britzkiwi's picture

can I use the dough hook on a stand mixer instead of a kneading blade in a food processor?

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