basic brioche

  • 2 teaspoons dried yeast
  • 1 tablespoon lukewarm water 
  • ¼ cup (55g) caster sugar 
  • ¼ teaspoon sea salt flakes 
  • 2 tablespoons lukewarm milk 
  • 1⅔ cups (250g) 00 flour+ 
  • 2 eggs, lightly beaten 
  • 225g butter, chopped and softened 
  • 1 egg, extra, lightly beaten
  1. 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 the bowl of an electric mixer and, using a dough hook, beat on low speed for 1 minute. Increase speed to high, add the milk mixture and beat for 10 minutes or until the dough comes away from the sides of the bowl. 
  2. 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.
  3. Preheat oven to 180°C. Divide the dough into 4 equal-size balls and knead on alightly 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. Make a cut in the centre of each ball (see tip), brush with the extra egg and cook for 35–40 minutes or until golden. Allow to stand for 10 minutes. Serves 8.

+ 00 flour is a superfine flour that’s stronger than plain flour, and will give your brioche the perfect, stretchy consistency.  Find it at supermarkets  and food stores.
Tip: The amount of butter in the dough results in a deliciously golden brioche, but it can make the dough very sticky. To avoid the dough becoming difficult to work with, it’s a good idea to roll it out on a cool, lightly floured benchtop.
Tip: Snip the centre of each dough ball  once placed in the tin.  This will make for eight neat portions.

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