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Recipes of My Art


  • 500 g strong flour + a little extra for dusting
  • 7 g salt
  • 60 g caster sugar
  • 10 g instant yeast or 20g fresh yeast
  • 150 ml warm full-fat milk
  • 3 eggs
  • 150 g butter softened


  • In a mixer bowl with the dough hook attached add the flour and then place the sugar and salt to one side. If using instant yeast place on the other side of the bowl. If using fresh yeast place it into the warm milk and mix until it has dissolved. Add the milk and eggs and mix on a slow speed for 2 minutes.
  • Then mix the dough on a medium speed for 5 minutes, the dough should become lovely and glossy and have an elastic texture. While the speed is still on a medium speed add the softened butter small piece by small piece. Continue to mix the dough for a further 4 - 5 minutes. Scrape down the sides half way through to make sure that all the butter get incorporated. After 4 - 5 minutes the dough should have become stiffer and more together but still lovely and soft.
  • Leave the dough in the mixing bowl, cover and leave to prove for 1 - 3 hours until doubled in size.
  • Grease a 25cm cake tin or a loaf tin.
  • Tip the dough out onto a lightly floured surface and knock back the air by folding it on itself a few times.
  • Divide the dough up into 9 equal sized balls, place 1 ball in the centre of the tin and the other 8 around the outside of the tin. Cover the tin with a clean shower cap or a plastic bag and leave to prove for another 1 - 3 hours or until the dough has risen and can be see above the rim of the tin. (if making a loaf place the dough into a loaf tin after knocking back the air).
  • Preheat the oven to 190°C
  • Place in the oven and cook for 20 - 30 minutes. After 5 minutes place some tin foil over the top of the brioche as this will stop the top from over baking and burning. Once cooked remove from the tin and place on a cooling rack to cool.