Follow our simple recipe for delicious brioche...
1. Put 3tbsp warm water into a freestanding mixer, fitted with beater attachment. Add yeast and stir, to combine. Leave for 15min to activate.
2. Add eggs and beat on high speed until combined. Add a pinch of salt, the sugar and a little of flour. Turn mixer to a medium speed and gradually add remaining flour until combined.
3. Switch to a dough hook and knead on medium speed until smooth and elastic. Lay some cling film over dough and leave to rest for 10-15min.
4. Mix again on a fast speed and gradually add spoonfuls of butter, allow each spoonful to be well combined before adding next. Butter should be room temperature and slightly soft but not greasy. Once all combined and dough is smooth and elastic, cover bowl in cling film and leave to rise in a warm place for about 1hr or until doubled in size.
5. Take dough out of bowl and knead dough for 1min, to redistribute air and yeast.
6. Shape dough into a rough oval shape and put into a 900g (2lb) loaf tin that’s been well greased and dusted with flour. Press dough into sides and corners. Lightly grease a piece of cling film and loosely cover tin. Leave for about 1hr 30min to prove or until dough has risen above tin.
7. Glaze top with beaten egg yolk then bake at 230°C (210°C fan) mark 8 for 15min until risen and golden.
8. Remove from tin immediately, and leave to cool on a wire rack.
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
