Brilliant Brioche with Angus McCaig
Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe.
Here we have used our Aroma Panettone essential oil together with Candied Peel to give a distinctly delicious orangey-citrus flavour. Osmotolerant Yeast comes in handy when baking brioche as it is intended specifically for highly enriched dough that normal yeasts can struggle to lift well.
This is a soft dough and can be sticky, so make sure you dust your work surface lightly with flour - this recipe will require a little more flour than a regular dough. Because of the sugar content, make sure your oven is at 200°C. If you bake at the usual bread temp of 220-230°C you will get too much colour and an overcooked flavour.
This is an easy recipe, which takes around 25 minutes to bake and serves 8. Make sure you leave some dough before popping in the oven as this recipe also makes fantastic doughnuts!
Ingredients / Equipment
- 325g semi skimmed milk, tepid
- 25g fresh yeast or 13g dried yeast (Osmotolerant)
- 850g strong white bread flour (Type 0 Manitoba works best)
- 100g caster sugar
- 15g salt
- 3 whole eggs, beaten
- 2tsp BakeryBits Aroma Panettone
- 150g BakeryBits Rainbow Mix candied fruit
- 200g butter
- BakeryBits Baguette tray
Preheat the oven to 200°C.
Put all of the ingredients except the butter into a mixing bowl and work into dough by hand (or use a mixer with a hook on low speed) until the dough is smooth, then rest the dough for five minutes.
Add the softened Lurpak and the dried fruit. Knead for a further five minutes or use your mixer until fully incorporated. It will be very squelchy at first, but persist and it will come together to form a smooth and very soft dough.
Leave to prove for one hour or until doubled in volume.
Turn the dough gently on to a lightly floured work surface. Fold the far side to the middle, and then the near side right over to create a fat sausage shape.
With a dough scraper cut the dough into four even segments. Dust with flour; this is soft dough to work with, so be gentle.
Repeat the folding technique gently with each segment until you have four neat dough baton shapes. Place each dough baton carefully onto the Baguette tray and allow to rise in a warm place for 45 minutes to one hour, until doubled in size.
Gently score 12 cuts on each baton with a Grignette or sharp knife. Bake in the pre-heated oven for 20-24 minutes. The brioche should be golden brown. Cool slightly in the tray and then remove to a cooling rack.
The brioches will keep well for a few days, remaining really soft. Eat sliced with Lurpak, or if you like, add a little strawberry jam. The brioches are also good sliced and toasted.
Indulge in a sugary treat by using this brioche recipe to make doughnuts. Take one of the brioches that you have shaped into a sausage and divide into 12 pieces (divide into eight if you prefer larger doughnuts). Roll each gently into a ball, place onto a lightly floured tray and allow to prove until they have doubled in size. Deep-fry at 150-160°C, turning once. When mid-brown in colour, remove from the oil and drain for a minute or two before tipping them into sugar. These taste best while still warm so consume immediately!