New adoption and the first use: Brioche

What a weekend full of culinary emotions!!!

IMGP9626It is my great pleasure to have in my kitchen a new friend known under the name of the Kenwood KMix which will play the role of my assistant for my next recipes! I waited 4 years to have this little baby to help me in the preparation of bred, cakes and brioches!

Finally my new friend is here! Even if my weekend schedule is quite busy, I cannot resist to try it with a brioche recipe!

The brioche recipe is long and is quite demanding but you can do it without food mixer. I have always done it by hand, it is just asking a bit of sport!

The recipe is inspired from Paul Hollywood’s book, How to bake. I like is easy and well explained recipes. It is an interesting book about bred and brioche which is available in ebook.

Brioche made with loooots of butter : the best one!

2013-08-11 19.30.23

Classic Brioche

By Sophie Maulevrier Published: August 12, 2013

  • Yield: 1 loaf

Easy brioche to prepare with or without a stand mixer. Perfect for the teatime or breakfast



  1. Weight all the ingredients. Put the flour into the mixer bowl and install the dough hook on the mixer. Add the salt and the sugar on one side of the flour and the yeast on the other side.
  2. Start the mixer at the position minimum. Warm the milk and add it to the mix of flour slowly. Add the eggs one by one and mix at the same speed during 2 minutes.
  3. Increase to medium speed and mix during 6 and 8 minutes to obtain a soft, glossy, elastic dough. Add the soft butter in small cubes in the dough when it is done, mix during 4 or 5 minutes at medium speed. Add the chocolate at the end
  4. Grease a bowl and put the dough inside. Cover the bowl with clingfilm and put into the fridge for 7 hours minimum
  5. Heat your oven to 190°C Cook for 20 to 30 minutes depending on your oven. Verify with a knife the cooking time. Put on rack to let it cool down.

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