Weekend Brioche
Lots of butter and many eggs - that’s the secret to a great brioche! I enjoy this rich, sweet, fluffy bread when it’s still warm, right out of the oven, and the next day, toasted for breakfast or lunch. So, when I bake brioche, I bake a big batch of it.
The dough has to rise three times, but that shouldn't put you off. If you time it well and let it rise overnight the second time, you can be rewarded with the best French breakfast treat ever - apart from croissants maybe but their preparation put me off! I never managed to move myself to give them a try but one day their time will come even in my kitchen. Back to the brioche, this recipe makes a wonderful buttery bread, rich but tender. I like to tear it into pieces and spread even more butter on top and some of my homemade strawberry or Tyrolean plum jam, a hot latte macchiato on the side and I'm happy!
I always bake one loaf and a few little round brioches. The bread stays fresh for days wrapped in parchment paper and it's great for teatime, sliced, toasted and - again - with some butter melted on top. It also makes a delicious dessert, in a trifle or bread pudding, or thick fresh slices topped with warm berry compote and some whipped cream!
Brioche
For 2 loaves you need
butter, at room temperature, 250g / 1 cup
whole milk, lukewarm, 60ml / 1/4 cup
plain flour 700g / 5 1/3 cups
granulated sugar 60g / 2 ounces
fast-acting yeast 1 (7-g / 1/4-ounce) envelope
salt 1 1/2 teaspoons
large eggs, whisked with a fork, 5, plus 1 beaten egg mixed with a pinch of salt for the glaze
Melt 50 g / 3 tablespoons of the butter, let it cool then mix with the milk.
In the bowl of a stand mixer, fitted with the dough hook attachment, combine the flour, sugar, yeast and salt. Add the lukewarm milk-butter mixture and the 5 eggs and mix with the hook for about 5 minutes or until well combined. Add the remaining butter cut into 5 portions, 1 portion at a time, mixing well before adding the next portion to the dough; keep mixing for about 10 minutes or until you have a smooth and shiny ball, soft and sticky.
Cover the bowl with a kitchen towel and let rise in a warm place for about 1 to 1 1/2 hours or until doubled in size.
Take the dough out of the bowl, knead for 30 seconds then form into a smooth ball. Return the dough to the bowl, cover with plastic wrap and keep in the fridge overnight.
The next morning, take the dough out of the fridge and let it sit for 10 minutes. Knead the dough with your hands for 1 minute then divide it into 2 portions (or more depending on the loaf or cake pans you use to bake the brioche). Butter the baking tins generously then push the dough into the tins; the tins should be filled about 1/2 to 2/3, not more. If you bake a round brioche you can shape little (or big) balls and place them on top: form a little hole with your finger in the middle of the dough and gently push the ball in to prevent it from falling off. Cover the baking tins with a kitchen towel and let the brioche rise in a warm place for about 1 hour and 15 minutes.
Preheat the oven to 175°C / 350°F (conventional setting).
Brush the top of the brioche with the egg wash then bake the brioche for 35 minutes or until golden brown on top and baked through, depending on the tins' shape and size the baking time can be shorter or longer. If you’re not sure if the brioche is done turn the brioche around and knock on its underside, it should sound hollow; or prick with a skewer, it should come out clean. Enjoy warm!
