Simply the best bread out there. Brioche is a sweet, buttery delight and can be used in so many ways.
I've used it instead of breadcrumbs to stuff quail and the Christmas turkey. Cut slices and fry it in a toffee, topped with ice-cream and fresh fruit. It can also be shaped into buns and used with sliders.
It is a little fiddly and can take a bit of time with resting and proving, but it's worth it.
Preparation Time: 30 minutes
Cooking Time: 30 minutes plus 2 hours resting and 45 minutes proving
Makes: 900gm loaf approx.
Ingredients 250gm bread flour (strong flour)
5 gm salt
7 gm instant dried yeast
70 ml milk
2 eggs and 1 extra yolk
130gm butter (cubed and softened )
Egg wash (milk and egg mix)
Place flour, sugar, salt and yeast into the bowl of a mixer and using the dough hook combine. Add the milk to the eggs and mix to combine, then slowly add to the flour mix.
On a low speed combine the dough for a few minutes, then increase the speed to medium for another 8 minutes. The dough need to be smooth, soft and elastic.
With the machine still running add the butter cubes slowly allowing them to be incorporated before the next addition (approx. 5 mins).
When all the butter is combined cover and refrigerate the dough for 2 hours or longer.
Preheat oven to 180c, line a 900gm loaf tin with greaseproof paper. Remove the dough from the fridge and on a flour dusted board knead the dough for a minute or two.
Shape the loaf into a sausage or a plait and place into the tin. Brush with the egg wash and leave in a warm spot to prove and double in size (approx. 45 minutes). Be careful not to place the dough in too warm a spot as the butter may melt.
Once its doubled in size, brush again with the egg wash, sprinkle with extra sugar and place in the oven and cook for 30 minutes or until when a skewer is inserted it comes out clean.