Brioche

Hi guys!


Here's an idea for an indulgent sunday morning breakfast: Brioche. You simply cannot help yourself falling in love with this french treat. The perfect brioche is rich and buttery, but has a fluffy and light texture. The perfect brioche takes its time. You will have to wait for the dough to rise repeatedly, but I promise its worth the while. The recipe is from Donna Hay's "A cook's guide". 


Here's the recipe:


1 sachet dry yeast
1 tablespoon lukewarm water
55g (1/4 cup) superfine sugar
1/4 teaspoon sea salt flakes
2 tablespoons lukewarm milk
250g (1 2/3 cups) all-purpose flour
2 eggs, lightly beaten
1 egg, for brushing
225g (almost 2 sticks) unsalted butter, softened


1) Mix the yeast and the water and let the mixture sit in a warm place for five minutes, until bubbles are appearing on the surface. In a separate bowl, mix the sugar, salt and milk. Mix the flour, yeast-mixture and eggs with a hand blender or kitchen machine and knead, using a dough hook, for one minute at low speed afterwards. Add the milk at higher speed and knead for 10 more minutes until the dough starts to detach from the bowl.


2) With the motor running add the butter, a little at a time. Knead the dough for another 6-7 minutes until it is shiny and flexible.


3) Let the dough rest in the bowl in a warm place for 2-3 hours until it has doubled its size. 


4) Split the dough in four equal parts and knead every part on a lightly dusted surface. Put them in a loaf tin (22x8cm; about 8x3 inch) afterwards and, covered with a clean dishcloth, let it rest for one more hour so it can double its size once more. Preheat the oven to 180°C (356°F). Carve every dough portion with scissors and brush with the egg. Bake for 35-40 minutes. Let the brioche rest for 10 minutes. Turn it onto a cooling rack and let it cool completely. 
© Copyright: Donna Hay, "A cook's guide", p. 96/97


Active preparation time: 20 minutes; total preparation time: about 5 hours


A few tips and informations:
I have been using a kitchen machine, but a hand blender should work as well, just make sure you're using the dough hooks. I used a slightly bigger loaf tin, because I don't own a tin sized 22x8cm. It works just as well. If you're having trouble kneading the dough, because it is sticky, make sure you dust your fingers and knead it on a cold surface. The stickiness is caused by the butter. Make sure you are letting the dough rest so it can rise. This is essential in order to make sure your brioches are fluffy.


Here's how mine turned out:

   I like it best with chocolate spread or cream cheese and jam. 

Have fun trying!