Brioche is an awesome bread and slightly rich. It’s wonderful especially for breakfast, east it with cream cheese, butter, or the way you like it. In a bowl, add sugar, salt, yeast, water, and milk then mix. Because this is active yeast, you can still add it directly into the flour and it will work well. If you are using inactive yeast, you will add warm milk and let the yeast activate for about ten minutes before starting to make the dough.
In the mixture, add in one egg and mix with the yeast mixture, and then the sugar melts, add flour band starts making the dough. To get the dough right, you have to knead it well and if you are using a stand mixer, you want to use the paddle attachment and knead the dough until it stops sticking in the walls on the bowl.
With hand kneading, it will take around 5 to 7 minutes, what happens is the gluten will form and your bread will be nice, light and beautiful. When ten dough is kneaded add butter then just rub in the butter into the dough and knead it for about 5 minutes. Once your dough is smooth, place it in the dough and cover it them let it rest for around one hour, your dough will have doubled in size.
Take the dough once chilled and divide it into equal portion then pull a little heat on the dough and make a little ball-like formation under the little head. Line them in a parchment-lined baking tin and cover them for another 15 minutes in a warm place if your environment is slightly colder leave it for around 30 minutes.
Brush the top with milk or with egg wash then bake them at 200 degrees Celcius for around 20 minutes. The brioche is just abasic bread dough but enriched using butter. Serve them with any spread of your choice and enjoy it.
- Sugar 15 g
- Active dry east 7 g
- Water 50 ml
- Milk 70 ml
- Salt 5 g
- All-purpose flour 250 g
- Butter 15 g
- Take a bowl to add sugar, active dry yeast, water, milk, salt, egg.
- Mix it till sugar melts then add all-purpose flour and mix this like a dough and the dough will knead it well for 5 to 7 minutes.
- Add butter and mix this and again knead it for 3 to 4 minutes then cover the dough with a wet cloth and rest it for 30 minutes.
- After that give a punch to the dough and again rest it for 30 minutes then divide the dough into equal portions.
- Using the palm of your hand roll it on one edge of the portion and make a hole in the center of the larger portion.
- Tuck in the smaller part in through the center and pull out to form the brioche shape then rest it for 15 minutes covered with a wet cloth.
- Once chilled, give a milk wash to the brioche, bake them at 200c for 20 minutes.