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Authentic French Brioche Recipe

Award-winning chef-patron and Resident magazine food expert Pascal Canevet of the iconic Maison Bleue, shares his recipe for authentic, enriched French Brioche

Perfect for breakfast savour the golden, buttery delight of homemade Brioche straight from the oven!
With the first signs of autumn; the rich golden, low sunshine and harvest days I rekindle my passion for home baking.
Nothing beats the smell of freshly baked Brioche, so why not tempt your friends with this heartwarming recipe. Its’ a soft sweet, buttery mouthful with a beautiful golden glaze; the perfect accompaniment to the season and heavenly for breakfast.

le petit déjeuner

“Share with good coffee & friends”

I love to serve brioche slightly warm from the oven, when the indulgent sweet aroma fills the kitchen – its’ enough to weaken anyone! Baking brioche is something I’ve enjoyed since childhood, with this recipe passed on through my Breton family for as long as I can remember. Childhood memories of mornings spent dipping the crusty brioche into a bowl of nutty flavoured home ground coffee still rekindle all the joys of autumn and harvests at home.

Its an indulgent but unforgetable start to the day and one not to rush. Take your time, choosing a weekend morning to really enjoy the pleasures of home baking. Once mastered this recipe will be a classic that you can use to impress friends and family for years to come. Ideal for a special event, wedding or Christmas, when you have the whole family to entertain, breakfast brioche is the perfect tear and share!

To achieve that golden, crusty colour treat yourself to the best butter, buy local free range eggs and if you can make your own raspberry jam. Ingredients make all the difference.

Egg-Enriched French Brioche Recipe
INGREDIENTS
To make one large brioche
Serves 6

• 500 g plain flour
• 30 g fresh yeast
• 300 g salted butter, slightly softened
• 120 g caster sugar
• 6 eggs
• 5gr crystal salt

Method
Place the flour, salt, sugar and yeast into an electric mixer fitted with a dough hook. Break the eggs and add individually, mixing on slow speed to combine the ingredients for five minutes.
Scrape the dough from the side of the bowl with a rubber spatula, then knead at medium speed for about 10 minutes.
Dice the butter into small cubes and add one by one at low speed.
When the butter is all incorporated, increase the speed and work for another ten minutes, until the dough is very smooth and shiny and comes easily away from the bowl.
Leave the dough in the bowl and cover with a tea towel. Let it rest for 2 hours then knock the dough back two or three times with your hands.
Cover the bowl again and place it in the fridge for another couple of hours until the dough has doubled in volume. It is then ready to use and mould.

To shape the brioche
Divide the dough into four balls and place them in the bottom of a well buttered large brioche mould around 32cm long x 11cm wide.
Brush the dough with egg glaze mixed with a dash of caster sugar to give it a nice satiny finish. Make small cuts at the top of each ball.
Preheat the oven to 180C and bake for 30 minutes until the top and sides reach a nice golden brown colour.
Leave the brioche in the mould for five minutes, then tip it out on a wire rack and allow to cool.
To Serve
Serve on a board for sharing with salted butter & raspberry jam.

“Life is good – Bon Appetit”

Celebrate the seasons at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623

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