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Brioche

Serves: 6 peopleRecipe course: BreadsTotal time (min.): 140Complexity (1 to 3): 1
Brioche.jpg Brioche.jpg
A rich loaf with a light, buttery crumb. Orange or lemon zest could be added to the dough to give a fresh flavour. Delicious served warm with apricot jam.

Tools

Stand Mixers or Cooking Chef
Spiral dough tool

Ingredients

Ingredients 1
Plain flour450 grams
Dried yeast7 grams
Caster sugar50 grams 
Eggs5 at room temperature
Salt1 1/2 tsp.
Milk1 Tbsp.
Ingredients 2
Butter200 grams
Ingredients 3 
Egg1 beaten
Milk50 ml
​​​​​​​

Method

  Prep. (Before you begin) 
  
  Cut the butter into cubes and leave at room temperature to soften.

  Getting started
​​​​​​​
  1 - Fit the Spiral dough tool to the machine. 
  2 - Grease the loaf tin.
  
  Stage 1 
  
  1 - Add Ingredients 1 (flour, yeast, sugar, eggs, salt, milk) into the Mixer bowl.
  2 - Attach the Mixer bowl to the machine and fit the splash guard. 
  3 - Mix on speed 1 for 5 minutes.
  
  Stage 2 
  
  1 - With the machine running, add Ingredients 2 (butter) into the Mixer bowl.
  2 - Mix on speed 1 for 5 minutes or until the dough comes together.
  3 - Cover with a tea towel.
  4 - Leave to prove for 30 minutes.
  5 - Transfer the dough from the Mixer bowl to a lightly floured worksurface.
  6 - Gently pull the edges into the centre to form a ball.
  7 - Gently roll the dough out into a log shape.
  8 - Divide the dough into 10 equal pieces.
  9 - Let rest for 10 minutes.
  10 - Take one piece of dough, place it under the palm of your hand.
  11 - Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.
  12 - Repeat this action with the rest of the dough pieces.
  13 - Place the dough balls in 2 rows of 5 into the loaf tin.
  14 - Cover with a tea towel.
  15 - Leave to prove for 1 hour.
  
  Stage 3 
  
  1 - Pre heat the oven to 180ºC.
  2 - Add Ingredients 3 (egg, milk) to the small bowl.
  3 - Mix until combined.
  4 - Brush the egg mixture over the top of the dough.
  5 -Bake for 30 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped.
  6 - Serve.

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