How to make brioche

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.