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Rosemary brioche
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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.
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Ingredients
Metric
Imperial
Rosemary brioche
Egg wash
- 2 egg yolks
- 1 dash of milk
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Equipment
- Food mixer fitted with a dough hook
- Pastry brush
- Mini loaf tins
Method
1
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
3
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
4
Whisk the egg yolks together with a dash of milk and use to evenly brush the loaves
- 2 egg yolks
- 1 dash of milk
5
Preheat the oven to 180°C/gas mark 4
6
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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