Name: Brioche by Tom Sellers
Total time: 135 min
Yield: 4
Cuisine: French
Ingredients: 500g Strong Bread Flour; 62g Caster Sugar; 45g Fresh Yeast; 130g Water; 100g Egg Yolk; 100g Whole Egg; 150g Diced Unsalted Butter (Room Temp); 12g Fine Sea Salt

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Brioche by Tom Sellers

Makes: 4 loaves

Category: Bread

Machine: Mixer

Total time (min.): 135 plus overnight

This Brioche recipe will give you a delicious bread with a crispy, flaky crust and soft, fluffy inside. Brioche has a beautiful colour of golden brown, which looks utterly delicious and has primarily a rich taste of butter. Use Kenwood's Chef XL with Dough Hook and 4 X 1lb tins when you try this recipe at home. With Kenwood appliances, this recipe is simpler to follow, and you will be able to bake the ultimate Brioche at home.

Ingredients

500g Strong Bread Flour
62g Caster Sugar
45g Fresh Yeast
130g Water
100g Egg Yolk
100g Whole Egg
150g Diced Unsalted Butter (Room Temp)
12g Fine Sea Salt

Tools

Titanium Chef Patissier XL

Method

Preheat oven to 180°C
Start by sifting the flour into the XL Chef bowl and mix in the caster sugar. In a saucepan, warm the water to body temperature and dissolve in the yeast.
Add both whole egg and egg yolks to a mixing bowl and whisk whilst pouring in the yeast and water mix. Set the XL Chef up with the dough hook and start to mix the flour on speed 1.
Gradually pour in the egg mix in 8 stages until fully incorporated into the flour and repeat the same process with the butter.
Once all the butter is incorporated continue to mix for a further 10 minutes on speed 1 followed by a further 1 minute on speed 4.
Remove from the bowl into an air-tight container and leave in the fridge overnight. Turn out the dough onto a lightly floured bench and portion into 35g balls. Shape the balls and place 8 of the balls into one of the 1lb 2n moulds in two rows of 4. Continue with the remaining bread tins.
Cover tins with a damp cloth and leave in a warm place to prove until the bread has doubled in size. Now place the tins in the preheated oven on the top shelf and bake for 25 – 30 minutes turning halfway.
Once golden brown remove tins from the oven, taking the loafs out and cooling them on a cooling rack. Brush the top of the loaves with a mixture of 1 egg yolk beaten with 70g of milk.