Brioche
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
52
Sourness
32
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tsps
Instant Yeast (0.18 ounce/5g)2 tsps
Salt (0.35 ounce/10g fine)2 tbsps
Milk2 tbsps
Sugar (1 ounce/28g superfine)Directions:
1
To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough
2
Knead for about 10 minutes, until smooth and shiny
3
Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl
4
Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny
5
Shape the dough into a round, place in a bowl, and cover tightly
6
Leave in the fridge overnight
7
The next day, divide the dough into 2 pieces and form into the shape of your choice
8
Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag
9
Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold
10
Preheat the oven to 400°F
11
For the glaze, beat the egg and milk together
12
Transfer the risen loaves to a baking sheet and brush all over with the glaze
13
Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown
14
Let cool on a wire rack
15
To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough
16
Knead for about 10 minutes, until smooth and shiny
17
Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl
18
Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny
19
Shape the dough into a round, place in a bowl, and cover tightly
20
Leave in the fridge overnight
21
The next day, divide the dough into 2 pieces and form into the shape of your choice
22
Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag
23
Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold
24
Preheat the oven to 400°F
25
For the glaze, beat the egg and milk together
26
Transfer the risen loaves to a baking sheet and brush all over with the glaze
27
Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown
28
Let cool on a wire rack