A cross between a pastry and bread, brioche is a French bread with a high egg and butter content, giving it a tender crumb. This recipe makes 8 pull-apart rolls that are delightful served with butter and jam.
Ingredients
Method
Ingredients
- 50ml milk
- 20g sugar
- 4 extra large eggs
- 350g flour plus extra for dusting
- 6ml salt
- 10g dried yeast
- 180g softened butter
- Egg wash
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Method
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1Warm the milk with the sugar gently, remove from the heat and allow to cool until tepid.
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2Beat the eggs, then add to the milk mixture.
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3Sift the flour and salt together; mix in the dried yeast.
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4Add the egg mixture and place it in the mixer to form a dough using the paddle attachment.
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5Change the paddle attachment to a dough hook and knead until smooth and elastic. This will take at least 10 minutes.
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6Gradually beat the butter in 15g pieces, waiting until each addition is completely incorporated before adding the next piece. Continue to knead for 5 minutes after all the butter has been added. The dough must be completely smooth, elastic and very shiny.
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7Cover with cling film and place in the fridge overnight to bulk ferment.
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8The following day, knock the dough back. Roll the dough into a log and divide it into eight even size pieces. Roll each piece of dough into round balls. Place the balls into the Le Creuset Bread Oven base, brush lightly with egg wash, cover with the lid, and leave to prove until double in size (approximately 1 hour).
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9Place in a preheated oven at 210°C (200°C fan-assisted) and bake for 20 minutes. Remove the lid, reduce the temperature to 180°C (170°C fan-assisted) and continue to bake for a further 15 - 20 minutes until the brioche is an even rich brown.
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10Allow to cool for five minutes, turn out and cool on a wire rack.
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11Serve warm with butter and jam.
