The french Brioche is a pastry dough slightly swollen, that can take many forms and more or less rich in eggs and butter. When I was young living in Paris, after school with my friends we stopped every day to buy a Brioche for our “gouter” especially when it was a new batch, the bakery smelled so good; full of lollipops on the counter and old posters on the wall…
Things ends, but memories last for ever.
- 180g of soft butter
- 250g of plain flour
- 3 tablespoons of milk
- 11g of dry instant yeast
- 3 eggs
- Pinch of salt
- 20g of granulated white sugar
- 1 egg yolk for the brush
- Zest of 1 lemon
- In a big bowl or a KitchenAid add the flour, the yeast, the eggs, the sugar, the salt, the lemon zest and the butter.
- Mix all the ingredients together until the dough becomes very elastic.
- The success of the brioche is the mixing.
- If you knead with your hands (like me) it takes 15 minutes with a lot of energy.
- Grease a Brioche pan or Charlotte pan, add your dough inside the pan and brush the top of the Brioche with 1 egg yolk.
- Set aside for 2 hours and cover with a clean kitchen towel.
- The dough doubles in size.
- Preheat the oven at 200C and bake for 30 minutes, remove when the crust is golden brown and allow to cool for 20 minutes.
Our Friday brunch for today, delicious Brioche served with bitter orange marmalade.