Brioche dough
“Oozing custard and cream, these European yeast cakes are the perfect partner to an afternoon coffee.”
- 250g plain flour pinch of salt
- 1 tsp instant dried yeast
- ½ cup milk
- 1 tbsp sugar
- 3 egg yolks, lightly beaten
- 75g softened butter
If making brioche is new to you, it is good to know that it freezes well. Brioche makes excellent toast, and plain brioche buns are perfect for breakfast with your best jam or jelly.
Method
Mix flour, salt and yeast. Warm milk and sugar slightly, stirring, until sugar has dissolved, then allow to cool a little. Mix flour, salt and yeast in bowl of an electric mixer fitted with a dough hook. Combine egg yolks and warm milk mixture. Make a well in flour, then pour in liquid and mix to a dough. Work until dough forms a smooth ball, about 10 minutes. Continue beating while adding butter in two lots. The dough should be shiny and smooth and will come away cleanly from sides of bowl.
Cover bowl with a clean cloth and leave dough to double in size in a draught-free place for about two hours. Knock back dough, tip onto workbench and briefly knead by hand. Shape into desired shape or a loafor divide into individual buns. Allow to rise again, covered, for one hour.
Bake at 180C for 30 minutes (15 minutes for individual brioches) or until well risen and golden.
Cool before using.
