Brioche
300g Plain Flour (plus extra for dusting)
7g dried active yeast
50ml milk (heated)
3 eggs + 1 egg yolk
125g butter (melted)
60g caster sugar
This recipe takes time, BUT, it’s well worth it. If you have a food processor, set up the dough mixer and add the flour, sugar, and 3 eggs, and mix for 5 minutes.
Heat the milk so it is at blood temperature, and then mix in the yeast, and add to the dough and mix until thoroughly blended through.
Add some flour to your hands and remove the dough, place in a bowl and cover with cling film. Leave in a warm place until it is doubled in size.
Melt the butter over a low heat in a pan, and then when the dough is doubled in size place back in the food processor, add the butter and then blend until well mixed through.
Grease a bread tin with butter and a sprinkling of flour, knead your dough manually with flour on your hands, and then place into the tin and cover with cling film, and place in a fridge for 6 – 8 hours.
After the resting period preheat the over to Gas Mark 6 (200˚C). Brush the top of your dough with the egg yolk, and then place in the over for 25 – 30 minutes.
Take out of the oven, remove from the tin, and leave to rest on a rack. Serve with a selection of jams.
fanculamedia 