Brioche

Ingredients

• 250g Wheat flour (bread flour)
• 50g Sugar
• 1 TL Salt
• 10g Fresh yeast
• 3 Eggs (room temperature)
• 125g Unsalted butter (softened, cubed)
• 1 EL Milk (for brushing)

Instructions

1. Combine flour, sugar, salt, and yeast in the bowl of a stand mixer.
2. Incorporate the eggs one at a time on low speed until a dough forms. Then knead for 10 minutes on medium speed until the dough is elastic.
3. Gradually add the softened butter, kneading for another 10-15 minutes until the butter is fully incorporated and the dough is smooth and shiny.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature for 1-2 hours until doubled in size.
5. Refrigerate the dough overnight (at least 8 hours). This is crucial for flavor and texture.
6. The next day, gently deflate the cold dough and shape it as desired (e.g., into balls for a brioche loaf). Place in a greased baking pan.
7. Cover and let rise again at room temperature for 1-2 hours until the dough has significantly risen.
8. Preheat the oven to 180°C (350°F) conventional heat. Brush the brioche with a little milk and bake for approx. 25-35 minutes until golden brown.
9. Let cool on a wire rack and serve.

Nutrition