Homemade Brioche
Homemade yeasted pastry is unbeatable, and making it is surprisingly easy. All you need is the right rising time and a little patience – you can even make the fresh yeast starter. Brioche then works as the basis of a French breakfast, for toasted sandwiches, or simply with butter.
Prep: 1 h
Servings: 8
Energy: 58 kcal per serving
Method
01.
Make a starter from the yeast, a smaller part of the sugar and a larger part of the warm milk. Dust with about 50 g flour, cover with a tea towel and leave to rise in a warm place.
02.
Work the remaining flour, sugar, eggs, the rest of the warm milk, the risen starter, cubes of cold butter and a pinch of salt into a smooth dough, ideally in a stand mixer. Transfer it to a bowl, cover with a tea towel and leave to rise by a further half in a warm place.
03.
Divide the risen dough into 8 equal pieces and shape them into balls. Place them in a buttered and floured tin and leave the balls to rise one last time.
04.
Before baking, brush the brioche with melted butter and bake in an oven preheated to 160 °C for about 30 minutes. Before turning it out of the tin and slicing, leave it to cool for at least 15 minutes.
05.
Tip: Brioche is excellent for breakfast French toast. Learn how to make it in the video from the Lidl Culinary Academy here.
