Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.
Makes 4 individual loaves
Using a stand mixer that has both a whisk and a dough hook attachment, whisk 2 of the eggs.
Remove the whisk and attach the dough hook, then add the flour, yeast, salt, sugar and the remaining eggs to the bowl. Mix slowly for 5 minutes, then scrape down the sides of the bowl and continue to mix until the dough is uniform and stretchy. Add the butter, a little at a time, scraping down the sides every now and again until incorporated. Transfer the dough to a floured bowl, then cover and place in the fridge to rest overnight.
Before removing the dough from the fridge, blitz 80g of the pistachios with the remaining sugar, the vanilla and brandy in a food processor until a paste forms—this will take about 5 minutes. Scrape into a bowl. Roughly chop the rest of the pistachios.
While the dough is cold, roll it out on a floured surface to a rough 35cm x 40cm rectangle. Trim the edges of the pastry so that the edges are even. Dip a pastry brush into a bowl of water and use it to brush each edge. Spread the pistachio paste over the bottom half of the rectangle and scatter the chopped pistachios over the paste. Lift the top half of the pastry over the pistachio paste to meet the bottom edge and form a thin rectangle. Roll gently to seal and return to the fridge for 30 minutes.
Remove the dough from the fridge and cut into 4 pieces, roughly 9cm x 7cm. Make a 1cm incision in the centre of each piece and pull the pastry either side of the incision in opposite directions to meet the nearest end and to show an S shape of pistachio on the top of each piece of dough. Place each shaped piece of dough in a greased individual loaf tin and brush the top of each one with egg yolk.
Bake in an oven heated to 400°F/200°C/180°C fan/Gas Mark 6 for 15 minutes, until risen and golden. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool further.
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Sounds good but folding instructions aren’t clear. I will do my own thing for that step. Plus what size are the individual loaf tins? Seems like way too much work for just 4 muffin sized brioche if that’s the size. Maybe worth doubling the recipe or even tripling it???
I don’t understand the folding instructions and the instructions and pictures for the cocoa brioche buns recommended by another commenter are entirely different from these buns so are worthless.
Dear Rythmboy - Read the recipe for the cocoa brioche buns on this same page. The techniques are described there and there are photos
Some photos of rolling it out, putting paste on and forming it would be really helpful.