Brioche

Makes 22

Preparation: 20 min

Rising: 1 hour 30 min

Cooking: 40 min

• 10 g fresh yeast

• 80 ml (⅓ c) warm milk

• 6 eggs

• 1 litre (4 c) flour

• 5 ml (1 t) salt

• 45 ml (3 T) castor sugar

• 350 g butter, softened

• 1 egg, mixed in 5 ml (1 t) water, lightly beaten

Preheat the oven to 180 °C and grease two pans with 12-hollows each.

1 Put the yeast and milk in a bowl and lightly whisk to combine. Add the eggs and whisk again.

2 Sift the flour and salt in a large mixing bowl and pour the yeast mixture into the flour. Knead the dough for 10 minutes or until it’s smooth and elastic.

3 In a separate bowl, beat the castor sugar into the butter until pale and creamy. Add the mixture to the dough 30 ml (2 T) at a time, kneading well after each addition.

4 Knead the dough until it’s shiny and elastic.

5 Place in a large oiled bowl, cover and leave to rise for 1 hour or until risen. Knock back the dough then knead for 5 more minutes, cover with clingfilm and refrigerate for 1 hour.

6 On a lightly dusted floured surface, divide the dough into 30 g pieces rolling them into equal rounds. Place 3 dough balls in each muffin hollow, cover and allow to rise until double in size.

7 Egg wash the dough with the egg mixture and bake for 40 minutes or until done and browned. Place on a rack to cool completely. Serve with butter.

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