Ultimate brioche recipe
Ingredients
75g whole milk
7g instant yeast
500g plain flour
12g salt
300g eggs
350g softened butter
30g caster sugar
Method:
Combine flour, salt and sugar to a bowl of a stand mixer
Add eggs, milk and yeast, then knead on low speed for 5 minutes and then medium speed for 10 minutes, scraping the sides down.
Slowly add in the butter a piece at a time and again scrape down the bowl as needed.
Once you’ve added all the butter, knead the dough for another 7-8 minutes or until shiny and glossy
Lift into an oiled bowl and proof for 2 hours
Knock the dough back, shape into a rough ball again, lightly oil the bowl and refrigerate overnight.
Split the dough into 65g balls
Lift them into a tin, egg wash and proof for another 1.5 hours.
Egg wash again and bake in a pre heated oven at 200C for 15 minutes and then 185C for another 20-30 minutes or until golden.
Serve warm with jam.
Enjoy eating.
