Brioche
Makes
2
Ingredients
500g bakers’ flour
65g caster sugar
10g salt
20g fresh yeast
150ml milk
4 large eggs
250g unsalted butter, room temperature, diced
Mild-flavoured oil, for greasing
Paul’s kids can’t get enough of brioche in any shape or form. These loaves are a perfect breakfast treat, and also delectable for morning or afternoon tea.
method
Add all ingredients except the butter to a stand mixer fitted with a paddle. Mix on low for 3 minutes, until combined.
Increase to medium speed and mix for 8–10 minutes, until the dough pulls away from the bowl. Scrape down halfway through.
Add the butter and mix on low for 1 minute. Increase to medium and mix for a further 3 minutes, until smooth and fully incorporated.
Transfer to a lightly greased bowl and cover directly with plastic wrap. Refrigerate overnight to firm the butter and develop flavour.
The next day, divide dough in half. Shape into balls and rest for 10 minutes. Grease two loaf tins (approx. 9 x 17 x 10 cm). Shape dough into logs and place into tins.
Cover and leave in a warm place for 3–5 hours, until well risen.
Preheat oven to 150°C. Bake for 40 minutes, or until golden brown.
note
Keeps in a sealed bag at room temperature for up to 4 days.