Brioche

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.

Difficulty

Low

Time

140 min

Author

Kenwood

Ingredients

Servings

6

450

7

200 , cubed, at room temperature

1 , beaten

50

50

5 , at room temperature

1.5

1

Utensils

1 Loaf tin 20 10 6 cm (900g), 1 Kitchen bowl small, Spiral Dough Tool

Instructions

1

Fit the Spiral Dough tool to the machine.

Grease the loaf tin.

2

Add flour, yeast, sugar, eggs, salt and milk into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splashguard.

Mix on speed 1 for 5 minutes.

3

With the machine running, add butter into the Mixer bowl.

Mix on speed 1 for 5 minutes or until the dough comes together.

Cover with a tea towel.

Leave to prove for 30 minutes.

Transfer the dough from the Mixer bowl to a lightly floured worksurface.

Gently pull the edges into the centre to form a ball.

Gently roll the dough out into a log shape.

Divide the dough into 10 equal pieces.

Let rest for 10 minutes.

 

Take one piece of dough, place it under the palm of your hand.

Gently apply a little pressure and rotate your hand slowly bring your fingers inward, to make a ball shape.

Repeat this action with the rest of the dough pieces.

Place the dough balls in 2 rows of 5 into the loaf tin.

Cover with a tea towel.

Leave to prove for 1 hour.

4

Preheat the oven to 180ºC.

Add egg and milk to the small bowl.

Mix until combined.

Brush the egg mixture over the top of the dough.

Bake for 30 minutes at 180ºC or until the loaf sounds hollow when the bottom is tapped.

 

Serve