How to make brioche

Chelsie Collins shows you how to bake up a batch of brioche buns

Points to remember

  • Let the yeasty mixture go frothy before adding to the dry ingredients.
  • Rub the butter and flour together until it resembles fine breadcrumbs.
  • Use your hands to mix the dough - it will be very sticky but comes together when kneaded.
  • Knead for about 10 minutes until stretchy and smooth on a lightly floured surface.
  • Cover until doubled in size for one to three hours.
  • Knock back the dough for two minutes before shaping - the dough will be a lot less sticky now.
  • Use minimal flour when shaping as it will change the texture of your brioche.
  • Once shaped, prove for an hour or two, until doubled in size before baking.
  • Glaze with beaten egg for a shiny top and bake in the lower part of the oven.

    Try this technique with our apricot brioche recipe.

Comments, questions and tips

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20th Feb, 2017
Please I would like to know the quantities of each ingredient?
goodfoodteam's picture
3rd Mar, 2017
Thanks for your question. You can find a full recipe here:
25th Jun, 2017
Dear,if you cannot show the weight of the ingredients, then it's of no use.
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