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Plaited brioche

Plaited brioche

Preparation : 20 min Resting : 1 hr
Cooking : 20 min Equipment : 1 rectangular loaf tin
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for 1 brioche loaf :
250 g strong white bread flour
20 g butter
14 g fresh yeast
1 beaten egg (for brushing)
125 ml milk
40 g sugar
1 pinch of salt
1Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute.
2Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade.
3Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process for a few more seconds.
4With floured hands, transfer the dough to a large, lightly floured mixing bowl. Cover with cling film or a damp cloth and leave to rest for 30 minutes.
5The dough is now ready to be plaited. Divide it into 3 equal parts. shape these parts into thin sausage shapes of equal size on a floured worktop. and plait them together. Carefully transfer to a buttered and floured loaf tin.
6Prove in a very low oven for 30 minutes.
7Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4).
8Brush the brioche with beaten egg.
9Bake for approx. 20 minutes. If the top starts to brown, cover it with a piece of aluminium foil.
10Allow to cool before turning out.

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