Brioche
Brioche is versatile and can be used in all shapes, sizes and flavours, from knotted rolls and hamburger buns to loaves, either plain or with savoury or sweet fillings – such as the pain perdu on the right.
Serves 6
Preparation time 5½ hours, plus refrigeration overnight
Baking time 40–45 minutes
YOU NEED
• 3 tablespoons (45 ml) warm milk
• 1 sachet (10 g) instant dry yeast
• 250 g cake flour
• 25 g castor sugar
• ½ teaspoon (2,5 ml) salt
• 3 eggs
• 1 teaspoon (5 ml) vanilla essence
• 150 g unsalted butter, cubed and softened
• 1 egg, beaten (for eggwash)
• sugar crystals, for sprinkling
THIS IS HOW
In a small bowl, combine the milk and instant yeast and set aside. In the bowl of a stand mixer (use the paddle attachment), combine the cake flour, castor sugar and salt and mix on a medium speed. Add the eggs, vanilla essence and the milk-and-yeast mixture.
Once the dough comes together, change the attachment to the dough hook and gradually add the butter a few cubes at a time. Increase the speed of the mixer and continue kneading for about 10 minutes or until you have a smooth dough that is glossy and no longer sticks to the sides of the bowl. Cover the dough with clingwrap and refrigerate for 1 hour.
Take the dough out of the fridge and knead it again to remove the gases that have built up during rising. Return to the fridge for 2 hours.
Knead the dough again and then refrigerate overnight.
The next day, grease a brioche tin with cooking spray. Knead the dough again to deflate it before placing it in the prepared tin, leaving it to proof for 90 minutes. Once the dough has doubled in volume, preheat a Thermofan oven to 180°C.
Brush the dough with the eggwash and sprinkle the sugar crystals on top. Place in the oven and bake for 40–45 minutes or until a skewer inserted in the centre comes out clean. Once baked, remove from the oven
