If you’re looking to give bread making a try, this brioche bread recipe is a great one for your first attempt. This fool proof recipe was given to us by Johnny Sarkozi, head chef at Brabazon restaurant at Tankardstown House. If you’d like to learn more about Johnny, have a read of our interview with him. We hope you give this brioche bread recipe a go!
- 20ml fresh milk
- 20g fresh yeast
- 4 eggs
- 350 flour
- 175g butter, diced into small pieces
- 30g sugar
- 10g salt
- One egg yolk for glazing
- Warm up the milk slightly, add the fresh yeast, stir and let it sit for 5 minutes. In the meantime, weigh out the rest of the ingredients.
- In a mixing bowl add the flour, salt and sugar and mix slightly. Add the yeast and eggs and start kneading the dough.
- As the dough is kneading, add the butter little by little until fully incorporated.
- Cover the dough with a damp towel, and place in a warm place. Let the dough rise till doubled in volume.
- Once fully proved put your brioche dough on a lightly floured surface and knead in again by hand. Shape the brioche into desired shapes and let it proof again.
- Glaze the top with fresh egg yolk and sprinkle with Maldon salt.
- Bake in a preheated oven at 180˚C for approx. 8 minutes. The cooking time will vary on the size of your loaf and on the performances of your oven.
- Take the bread out of your tin and place on a wire rack to cool down. You can check if it’s cooked though if when tapping the bottom of the loaf it sounds hollow.
- Once cooled store in an airtight container in the fridge for up to 5 days.
- Served in the Brabazon restaurant as an Amuse Bouche with beef tartare, pickled mustard, egg yolk puree and summer truffle.
Johnny Sarkozi is the head chef at Brabazon Restaurant at Tankardstown House, an award-winning, fine dining restaurant just outside Slane, Co. Meath.
While culinary skills do indeed run in the family, with his great-grandmother, grandfather, and uncle, all chefs in various sectors, Johnny never considered his cooking skills as a career path until he was 26 years of age. After a few years of study and experience in his native country of Romania, Johnny made the move to Ireland, where his passion for food really came to life.
Johnny began his career in Ireland working in La Mere Zou on St. Stephen’s Green, alongside Chef Graham Dodrill and Chef David O’Byrne. Followed by some more wonderful experience in L’Ecrivain under Chef Derry Clarke, he moved to Scholar’s Townhouse Hotel in Drogheda, Co. Louth.
Johnny first arrived to Tankardstown as a sous chef, but soon wanted to further develop his experience and climb the ranks. His career path continued in various restaurants before making a triumphant return to Brabazon Restaurant as head chef in 2018.
Johnny’s skills and passion for food are evident in his menus at Brabazon Restaurant. From lunch to tasting menus, each is created with great care and attention to detail, seasonality and local produce. Johnny has built relationships with local producers in the Boyne Valley, using as much local and seasonal produce as possible. In addition to this he enjoys working with the kitchen gardeners at Tankardstown and has a strong influence on the produce grown in the polytunnels and walled kitchen garden. The menus change frequently depending on what the local forager turns up with or what the kitchen gardener deems to be in perfect condition.