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Brioche dough
| Preparation : 10 min | Resting : 1 hr 30 min |
| Cooking : - | Equipment : fluted round brioche tin |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 1 brioche
:
| 250 | g strong white flour |
| 30 | g caster sugar |
| 12 | g fresh yeast |
| 1 | beaten egg (for brushing) |
| 100 | g softened butter |
| 4 | g salt |
| 60 | ml milk |
| 2 | eggs |
| 1 | Stir the yeast into the milk with a fork until it dissolves. Allow to rest for 1 minute. |
| 2 | Put the salt, flour, butter, sugar, eggs and yeast liquid in that order in the main bowl fitted with the dough blade. |
| 3 | Process for approx. 30 seconds. |
| 4 | Remove the dough blade from the bowl. Transfer the dough to a large, floured mixing bowl using the spatula. Cover with cling film or a damp cloth and leave to rest for 30 minutes. |
| 5 | With floured hands, knock back* the dough by giving it a few gentle punches. |
| 6 | Transfer the dough to the buttered tin. Pinch the head of the brioche. and twist it until it becomes detached. Run a floured finger between the ball and the rest of the dough. Prove for 1 hour in an extremely low oven. |
| 7 | Brush the brioche with beaten egg. |
| 8 | Turn the oven up to 180 °C (gas mark 4) and bake the brioche for approx. 25 minutes. |
| 9 | If the top starts to brown, cover it with a piece of aluminium foil. |
| 10 | Allow to cool before turning out. |
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