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Because the dough is left to rise three times (the last two risings can be done in the fridge overnight), the work involved in making these is staggered. This means you can have warm brioche on the table in time for breakfast - and get your lie-in.
Makes: 12 brioche
To make traditional French fluted brioche you will need 18 small fluted metal moulds (well buttered) that are 8cm wide at the top. It will take about 10 minutes to bake brioche in these.
This recipe can easily be done without an electric mixer. Simply knead the dough by hand instead.
To make double chocolate brioche, roughly chop 100g Green & Black's White Vanilla Chocolate and knead into the dough after it has been chilled and before shaping.
To make vanilla brioche with chocolate chips, follow the main recipe but leave out the melted chocolate. Mix the milk with the eggs and add half a teaspoon vanilla extract then add to the flour mixture. Continue as before then chop 100g plain chocolate or Waitrose Plain Chocolate with Coffee and knead into the dough before it is shaped. The rising times will be slightly shorter as the dough is lighter.
Typical values per serving:
This recipe was first published in July 2005.
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