- 450 g white flour
- 5 organic eggs
- 40 g caster sugar
- 20 g baker's yeast
- 1/2 tsp salt
- 100 ml warm milk
- 180 g soft butter
Preheat the oven to 180°C.
Combine the yeast and warm milk in a small bowl.
Knead the flour and sugar in a stand mixer using a flat beater.
Switch to medium speed and add the eggs, one at a time.
Once the dough is smooth and no longer sticks to the side of the bowl, add the milk-yeast mixture and then gradually add the butter and salt.
Cover with a cloth and leave to rise in a warm place until the dough doubles in size. Knead again for 5 seconds.
Place the dough on a floured work surface.
Shape into balls using a bowl scraper.
Place the balls in a cake mould or in small moulds which have been lightly buttered and floured.
Cover with a cloth.
Leave to rise again until the dough has doubled in size.
Bake in the oven for 15-20 minutes.
There's no finer breakfast than a toasted brioche with elderberry jelly. This brioche is also delicious with foie gras.