Uploaded August 2022 | Updated September 2026, 1 week ago

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Calling brioche lovers! Who can resist this cottony and buttery evil!😜

I made different versions today, two and three mounds, with and without snips. I think I prefer the snipped version as I love the wild bursts. Nevertheless, all taste wonderful regardless of how it looks.

Full process in my YouTube channel

~ Recipe makes two loaves of brioche ~

*Sweet Stiff Starter*
50g starter
150g flour
70g water
25g sugar

*Dough Ingredients*
400g high protein flour
70g sugar
8g salt
100g milk
3 egg (165g)
140g unsalted butter
All the sweet stiff starter

Loaf tin size 20x10x10cm (450g loaf tin)

➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter gradually and knead until dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C.
➡️ Divide dough into 6 equal portions. Round each into a ball, rest for 15mins.
➡️ Shape the dough and place 3 into each greased Pullman tin
➡️ Proof until 90% of the loaf tin
➡️ Brush with egg wash, snip the dough with scissor.
➡️ Pipe softened butter along the dough grooves.
➡️ Bake at 180C for 35-40min


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