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Plaited brioche
| Preparation : 20 min | Resting : 1 hr |
| Cooking : 20 min | Equipment : 1 rectangular loaf tin |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
Serves 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 |
| 1 | Stir the yeast into the milk with a fork until it dissolves. Leave to rest for 1 minute. |
| 2 | Put the flour, salt, sugar, butter and yeast liquid in the main bowl fitted with the dough blade. |
| 3 | Process for 1 minute. If necessary, scrape the bowl walls with the spatula and process for a few more seconds. |
| 4 | With 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. |
| 5 | The 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. |
| 6 | Prove in a very low oven for 30 minutes. |
| 7 | Remove the tin from the oven and turn the oven up to 180 °C (gas mark 4). |
| 8 | Brush the brioche with beaten egg. |
| 9 | Bake for approx. 20 minutes. 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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