Brioche bread

    (6)
    1 hour 30 min

    This brioche bread takes less than 2 hours from start to finish so you don't have to be an early bird to make it for a late Sunday breakfast or brunch.


    1 person made this

    Ingredients
    Makes: 1 loaf

    • 200ml milk
    • 60g butter or margarine, diced
    • 500g plain flour
    • 1 (7g) sachet fast action dried yeast
    • 50g caster sugar
    • 2 teaspoons vanilla sugar
    • 3 eggs
    • 1 teaspoon milk

    Method
    Prep:20min  ›  Cook:30min  ›  Extra time:40min proofing  ›  Ready in:1hr30min 

    1. Warm the milk with the butter in a small saucepan. Set to the side.
    2. In a large bowl, mix flour, yeast, sugar, vanilla sugar and 2 eggs. Separate the third egg and add the white and half of the yolk to the mix. Reserve the remaining yolk in a cup. Knead with the dough hook of an electric mixer to a smooth, elastic dough. Cover and let rise in a warm place until doubled in size, about 30 minutes.
    3. Take about 1/5 of the dough and shape the large and the small portion into a ball. Place the large ball on a lined baking tray. Gently push the bottom of a cup or a glass into the centre of the ball to make a 2cm deep dent.
    4. Stir the reserved egg yolk with 1 teaspoon milk and brush the dough ball with it all over. Place the small ball in the dent; brush the entire loaf with egg wash. Let rise while preheating the oven.
    5. Preheat the oven to 200 C / Gas 6. Bake the brioche in the preheated oven until golden brown, about 20 to 25 minutes.

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