Brioche
Traditional French brioche with a soft texture and high butter content.
Ingredients
strong flour
9 oz (270 g)
salt
1/4 oz (7.5 g)
sugar
1 oz (30 g)
eggs
5 oz (150 g)
milk
1 oz (30 g)
yeast
1 oz (30 g)
butter
2 1/2 oz (75 g)
Instructions
1
Mix dough
Disperse the yeast with the milk and make the ingredients of A into a well-beaten dough.
2
Add butter
Add the butter and beat well to form a silky, smooth toughened dough.
3
Ferment
Allow to ferment for 1 hour.
4
Prepare pans
Lightly grease some fluted patty pans.
5
Divide
After the hour, divide the brioche dough into approximately 1-oz (30-g) pieces.
6
Mould
Mould first round and then to a dumbell shape with the small end about half the size of the other.
7
Shape
Place the longer bulbous end of the piece in the pan. Keeping the small bulb suspended make a hole in the centre of the large bulb with the finger. Allow the small bulb to rest in this impression so that the shape now resembles a cottage loaf.
8
Wash
Carefully wash over with egg.
9
Prove
Allow to prove to double their size in a humid place (not too warm).
10
Bake
Bake at approximately 460°F (238°C) for 10 minutes.
11
Cool
Remove from the pan while still hot and transfer to cooling wires.
