Brioche

Strong flour 1 kilo

Yeast 20 gm
Warm water/milk 100 gm
Sugar 50 gm
Salt 20 gm
Eggs 8
Butter 250 gm
Method

1. Put 3/4 of the flour out on the work surface in a large

ring, about 25 cm (10") diameter. Put the sugar and salt
into the centre of the large ring.
2. Put 1/4 of the flour on the work surface, in a small ring,
about 10 cm (4") diameter. Crumble the baker's yeast into
the centre of the small ring. Pour a small amount of water
into the small ring and mix in the flour a bit at a time,
until you have a soft ball of dough. Put this ball of
"leaven" dough in a warm spot and leave it to rise.
3. Break the eggs into the centre of the large ring, and mix
in the flour by pulling it into the centre. Knead the mixture by
banging it onto the surface so it sticks, pull it to stretch it out,
and then fold it back over itself to trap a layer of air inside.
Continue to knead the dough until it is smooth, adding a
small amount of water as necessary if the dough is too stiff.
4. Press the raised ball of leaven dough into the centre of the
large ball of dough. Knead the mixture several times by
squeezing it between fingers and thumbs and folding it
inwards.
5. Soften the butter to the same consistency as the dough. Take half the dough and mix
the butter into it by hand. Add in the second half of the dough, folding it in with the
fingers several times until it is smooth.
6. Put the dough into a floured baking bowl, cover it with a cloth and leave it to double
in volume.
7. Knead the dough to remove any air. If the brioche recipe calls for extra ingredients,
such as nuts or fruits, add them at this time.
8. Put the dough into the buttered brioche
moulds (large or small), without filling the
moulds more than half way.
9. Leave the moulds until the dough has doubled
in volume. Paint a well-beaten egg onto the
top of the dough in the moulds, and put into
the oven to cook.

The procedure is always the same for the brioche

dough, regardless of the butter and egg
proportions used.