Pastry chef Steven Hodge knows a thing or two about making brioche.
Hodge is not only the owner of Temper Chocolate and Pastry in West Vancouver, but he’s also on TV screens as a judge on the Great Chocolate Showdown and a cohost of Project Bakeover.
If you’ve always wanted to make brioche to impress the judges in your life, Hodge has shared his recipe.
2 1/2 cups of bread flour
2 1/2 cups of AP flour
1/2 cup sugar
1 tablespoon of salt
4 teaspoons instant yeast
150 ml milk
2 cups butter
Combine flour, sugar, salt, and yeast in mixing bowl with dough hook attachment.
Add milk and eggs, and mix until dough comes together.
Add butter in dough—mix well until dough becomes elastic and shiny. Dough shouldn’t stick to the bowl.
Proof dough until it doubles in size.
Portion into desired shapes, proof until doubled.
Bake at 325 F for 10 to 12 minutes. Rotate and bake for 3 more minutes or until golden brown.