Mushroom brioches

Mushroom brioches

Kitchin Suppers
Laura Edwards

The idea for this savoury brioche came from one of the legendary chefs I once worked for in Paris, Guy Savoy. I love its earthy mushroom flavour, especially with pâté or alongside a soup. Served slightly warm or toasted, it is just heavenly.


Quantity Ingredient
180ml milk, lukewarm
1 1/2 sachets active dried yeast, (10g)
4 free-range medium eggs
560g plain flour
15g salt
50g sugar
340g unsalted butter, softened

Mushroom duxelle

Quantity Ingredient
400g button mushrooms, cleaned
20g butter
1 tablespoon shallot, finely chopped
2 garlic cloves, peeled and finely chopped
1 teaspoon dried herbes de provence
sea salt
freshly ground black pepper


Quantity Ingredient
2 egg yolks, beaten with 1 teaspoon water and a pinch of salt


  1. Pour the milk into a jug, sprinkle on the dried yeast and leave for 10–15 minutes, until the yeast is fully dissolved and the liquid begins to froth. Add the eggs to the yeast liquid, beating lightly to break them down.
  2. Combine the flour, salt and sugar in the bowl of an electric mixer fitted with a dough hook and mix briefly. Now, with the motor running, slowly pour in the yeast, milk and egg mix. Continue to work on a medium speed for 5–7 minutes.
  3. Once the dough appears smooth and elastic, begin adding the butter, little by little, until it is all incorporated. Continue mixing for a further 5 minutes. When ready, the dough should appear very smooth and shiny.
  4. Turn the dough out into a lightly oiled large bowl. Cover with lightly oiled cling film and leave to rise in a warm place until doubled in size; this should take about an hour.
  5. In the meantime, prepare the mushroom duxelle. Chop the mushrooms into small dice. Heat a heavy-based pan over a medium-low heat. Add the butter and, once melted and foaming, add the mushrooms, shallot, garlic, dried herbs and some seasoning. Cook for 3–4 minutes to soften and release all the liquid from the mushrooms. Then increase the heat to drive off the liquid; the pan should be quite dry. Set aside to cool.
  6. Lightly grease and flour 10–12 metal rings, 7.5 cm in diameter, and stand on a baking sheet. Turn the risen dough onto a floured surface and knead lightly. Divide the dough in half. Roll each half into a rectangle, about 40 x 20 cm and 1 cm thick. Spread the mushroom duxelle on top of the two sheets of dough, leaving a 1 cm margin along the edges.
  7. Starting at a long edge, roll each rectangle of dough up like a Swiss roll, finishing with the seam underneath. Cut into 7.5 cm lengths and place in the prepared rings. Cover with lightly oiled cling film and allow to prove until they have almost reached the top of the rings. Meanwhile, heat the oven to 180°C.
  8. Brush the brioches with eggwash and bake for 15 minutes until deep golden. Leave in the tins for 5 minutes, then turn out onto a wire rack to cool. Serve while still slightly warm.
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