Lee Westcott's delicately flavoured brioche is a firm favourite at Typing Room, where he serves the mini loaves warm with chicken skin butter. This rosemary brioche recipe is perfect for home cooks looking to impress with their bread skills, with the enriched brioche dough offering a rich, buttery flavour and gloriously light texture.
Lee Westcott spent the formative years of his career working together with Tom Aikens at his eponymous two Michelin-starred restaurant in Chelsea. Now heading up his own venture, he creates stunning, imaginative plates with remarkable depth of flavour.
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Combine the dry ingredients in the bowl of a food processor. In a separate bowl, whisk together the whole eggs and egg yolks until combined. Dissolve the yeast in the water, then add to egg mixture. With the food processor on a medium speed, add the liquids to the dry ingredients and mix for 5 minutes
200g of strong bread flour
18g of yeast
26g of water
5g of salt
24g of sugar
2 egg yolks
40g of eggs
Once the mix is smooth, slowly and gradually add the cubes of the butter until completely emulsified and smooth - this should take approximately 15 minutes. Finally, add the rosemary and mix until it is dispersed evenly throughout the dough
80g of butter
30g of rosemary
Leave to prove for approximately 1 hour, or until doubled in size. Knock back the dough before cutting and weighing into 45g portions. Shape into tight balls and place into mini loaf tins. Leave to prove again until almost doubled in size
Whisk the egg yolks together with a dash of milk and use to evenly brush the loaves
2 egg yolks
1 dash of milk
Preheat the oven to 180°C/gas mark 4
Cook the loaves for 4 minutes, turn each tin around and cook for a further 4 minutes - do not open the oven door in the first 4 minutes. Remove from the oven, allow to cool for 5 minutes then remove from the moulds and serve
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