Ingredients

  • 15 grams yeast, fresh
  • 85 milliliters warm milk
  • 1 ½ teaspoons salt
  • 500 grams plain flour
  • 6 eggs
  • 350 grams butter softened
  • 30 grams sugar (optional)
  • Glaze
  • 1 egg yolk beaten
  • 1 tablespoon milk

Directions

1. Dissolve yeast in milk in large bowl. Sift flour and salt. Add to yeast with eggs. Mix with a knife until dough forms. Beat in bowl with fingers of one hand until dough starts coming away from hand.
2. Beat the butter and sugar, if using. Add to dough . Beat dough with hand until shiny, elastic and glossy-about 5 minutes. Remove to a clean bowl and cover with greased clingfilm. Leave to rise in refrigerator, else butter runs out. Best if done overnight.
3. Knock back dough by flipping it with your fingertips just a few times. Then refrigerate, covered, for several hours but not more than 24 hours.
4. Grease large brioche mould or 12 small brioche tins. Place dough in mould. Dough should not be more that 1/2 way up mould. For individual tins, divide dough into 12 pieces. Using 3/4 of each piece, roll into small balls and place in tins. Roll 12 tiny balls. Place a small ball on top and push down with finger to base of tin. Cover and leave in a cool place until risen to top of mould/tin.
5. Preheat oven to 425*F/220*C/GM 7. Glaze brioch with egg yolk and milk. Take care not to allow it to drip down side of mould or tins. Bake large mould for 40-45 minutes. Small ones for 8 minutes. Check brioche after 10 minutes, if too brown, lower to bottom of oven and/or cover with foil.
6. Brioche is done when golden brown, it comes out of mould/tins easily, and sounds hollow when tapped on bottom. Cool on wire rack.

Notes
Serving Ideas:Original serves 6.


Categories
Bisquits/SconesBread
Keywords
Bisquits/SconesBread
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