Very delicious, rich and tender bread with a golden crust – great way to treat yourself and your family. Enjoy!
Prep time : 30 min + for dough to rise
Cooking time : 15-20 min
(Makes 6 large brioches)
500 gram flour
7 gram dry yeast
1 teaspoon sugar
125 ml warm milk
1 teaspoon salt
2 tablespoon sugar
4 eggs, lightly beaten
175 gram butter, softened
1 egg yolk
1 tablespoon cream
In small bowl mix milk, 1 teaspoon sugar and yeast; leave to stand for 5 minutes.
Into large bowl sift in flour, salt and 2 tablespoons of sugar; make well in the centre then pour in eggs and yeast mixture, add butter. Mix until dough is smooth, glossy and elastic.
Transfer to a clean bowl; cover and let it rise for 1 h or until doubled in size.
Grease six large muffin cups.
Gently punch down the dough; transfer to a floured surface. Cut ¼ of the dough and divide into 6 parts, form into a ball; set aside. Divide remaining dough into 6 equal parts. Knead each part into round shape and place into greased muffin cups. Make an indentation in each larger dough ball and place a small ball into the indentation. Cover and let rise in a warm place for about 45 minutes or until doubled in size.
Mix egg yolk with cream and brush brioches. Bake brioches in the 210⁰C preheated oven for 10 minutes then turn heat to 180⁰C and continue to bake for another 10 minutes or until golden brown. Once baked place on a wire rack to cool down a little.
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