Brioche (not GF)
Ingredients:
Dough
- 500 g flour (preferably strong white but works with plain white)
- 80 g sugar (I use brown)
- 4 eggs
- 55 ml milk (or any mylk)
- 100 g cold butter in cubes (I use plant based margarine)
- 10 g salt
- 30 g fresh yeast or around 14 g dry instant yeast (i.e. x2 7 gram packets, if you use those or approx. 12 teaspoons)
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Egg wash
- 1 egg
- 1 tablespoon water
or
Crumbs
- 50 g melted butter
- 100 flour
- 50 sugar
Method:
1. Mix all of the ingredients in a big bowl (by hands or machine, if you use it), except the butter, to form a non-perfect looking ball.
2. Add the cold butter and work on creating a smooth ball until it doesn't stick to your hands (for about half an hour :D)
3. Leave the dough to rest in the fridge for 4 hours, covered.
4. After 4 hours, prepare your baking dish and spread some butter all over (I use a bread tin).
5. Divide the dough into approx 250 g balls and place one beside the other in your baking dish.
6. Set aside, covered with cling film, for the dough to double in size - approx 2 hours. If the dough is rising too quickly, you can uncover it.
7. For a glossy finish, brush the brioche with the egg wash or sprinkle with crumbs.
7. Pre-heat the oven at 180-190 degrees and bake your brioche for 15-20 mins.
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Enjoy!
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Tip: after a couple of days, when the brioche goes stale, you can make pain-perdu/ French toast.
