Brioche

 Brioche

Makes: 1 Loaf

Ingredients:

  • 30ml Water, lukewarm
  • 10ml Instant / Dry Yeast

Method:

  1. Combine the water and yeast and allow to stand for 10 minutes.

Ingredients:

  • 4 cups Cake Flour, sift
  • 1.7ml Fine Salt
  • 175ml Full Cream Milk, lukewarm
  • 2 large Eggs
  • 7.5ml White Sugar
  • 3.75ml Vanilla Extract

Method:

  1. Combine the flour and salt together.
  2. Whisk the milk and eggs together.
  3. Make a well in the centre of the flour, add in the milk and egg mixture.
  4. Work this together to form a dough.
  5. Then add the sugar and vanilla.
  6. Add the yeast mixture to this dough.

Ingredients:

  • 125ml  Salted Butter, cold
  • 90gr White Sugar

Method:

  1. Mix the butter and sugar together, and place into the fridge to get cold.

Ingredients:

  • 1 whole Egg
  • Extra Butter-50g

Method:

  1. Then work the butter and sugar into the dough, with the pinch and pull method. Taking a small piece of dough (not breaking it off) adding a small piece of butter-sugar mixture, closing it and working it into the dough. Otherwise place your dough into a mixing machine with a dough hook and add little-by-little the butter-sugar amount to ensure incorporation.
  2. If doing by hand to ensure incorporation it is suggested while kneading to almost through the dough on your counter top, it helps bringing it all together. (So almost slapping the dough on the counter top as the kneading process).
  3. Place the dough in a buttered-bowl, cover and into the fridge overnight.
  4. The next day take the dough out the fridge and get to room temperature, about an hour, maybe more.
  5. Grease the bread tin very well, place the dough inside and allow to prove in a warm spot, should double in size.
  6. Take an egg, lightly whisk and brush the bread op top.
  7. Bake in a 160°C pre-heated oven for 45 minutes.
  8. When done baking, remove the brioche from the tin, take 50gr butter and spread it around the whole loaf, place on a cooling rack and allow cooling.
  9. Brioche freezes very well.