Warm milk, plenty of butter and a yolk glaze are the secrets behind Michel Roux’s melt-in-the-mouth French brioche. Watch and learn how Michel Roux makes brioche dough. This classic French dough can be frozen, well wrapped, for up to 2 weeks. To use, leave to thaw in the fridge for 12 hours before molding it into the required shape and cooking as usual.
70 ml tepid milk
15 g yeast
500 g plain flour
6 eggs, beaten
350 g butter, slightly softened, plus extra to grease
30 g caster sugar
1 egg yolk, mixed with 1 tbsp milk, for egg wash
Special equipment: Brioche Molds
*** For directions watch the video.
MICHEL ROUX has held three Michelin stars for an astonishing 25 years at his renowned restaurant, The Waterside Inn at Bray. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert. Michel has received countless other culinary honors, culminating in the OBE and Chevalier de la Legion d’Honneur. Michel frequently appears on television and has written several successful books, including eggs, sauces and pastry in this popular format. The latter received the Andre Simon special commendation award and his original sauces book won the Glenfiddich Visual Award and sold 300,000 copies.