I have made a few recipes that have asked for brioche and of course I have just bought some from my local supermarket or bakery but have always wanted to have a go at making it myself. It is not the type of recipe that can be made on the spur of the moment, it requires a little planning and sometimes for me that can be quite difficult because I tend to wake up and want it straight away.
Well I was a good girl and made a date with my brioche and what a date it was.....rich, decadent, soft and buttery. I think I'm moving to Paris now, just haven't told Mr M yet!! It was well worth all the proving time, probably a good thing it takes so long as it's not something you could eat every single day (well not great for my thighs) but something I would HIGHLY recommend and if you want to impress someone. Even my little ones were extremely impressed!
If you do manage to have any left overs don't forget to use it in a bread and butter pudding or even some french toast for breakfast. I happened to pick a particular chilly day (well for Brissy it was cold) to make this brioche and throughout the recipe you need to rest it in a warm spot. I had to turn my heater on to heat up the room a little as the sun wasn't even shining.....the things we do for brioche!!!
You will need: This particular recipe was found in "a cooks guide" by Donna Hay
1 x 8g sachet dry yeast
1 tablespoon lukewarm water
1/4 cup (55g) caster sugar
1/4 teaspoon sea salt flakes
2 tablespoons lukewarm milk
1 2/3 cups (250g) 00 flour (This flour was just in my local supermarket, it's used for pasta, breads etc)
2 eggs, lightly beaten
225g butter, chopped and softened
1 egg, extra, lightly beaten
Place the yeast and water in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Combine the sugar, salt and milk in a separate bowl.
Place the flour, yeast mixture and egg in a bowl of an electric mixer and, using a dough hook, beat on low for 1 minute.
Increase speed to high, add the milk mixture and beat for 10 minutes or until dough comes away from the sides of the bowl.
While the motor is running, gradually add the butter and beat for 6 - 7 minutes or until glossy and elastic.
Place the dough in a bowl and cover with plastic wrap. Set aside in a warm place for 2 - 3 hours or until the dough has doubled in size.
At this point you will notice it quite buttery around the edges don't worry it's quite normal.
Divide the dough into 4 equal size balls and kneed on a lightly floured surface until smooth. Place in a 22cm x 8cm lightly greased loaf tin, cover with a clean, damp cloth and set aside for 1 hour or until doubled in size.
Preheat oven to 180 degrees (350F). Make a cut in the centre of each ball, brush with the extra egg and bake for 35 - 40 minutes or until golden. Allow to stand for 10 minutes.