I’ve called this ‘Sunday Brioche’ because, after a long week at work, the making of the dough on a lazy Saturday afternoon, with a cheeky glass of vino, is pure therapy. Pop it in the fridge and get on with your evening! Sleep in on Sunday, allow a couple of hours until you can enjoy your warm loaf of therapy. This quantity should be sufficient for one large bread loaf tin and is perfect for Covid #isobaking x
- 500 gm Plain Flour
- 1 pinch salt
- 2 tsp instant yeast
- 1 cup full cream milk
- 2 tbsp caster sugar
- 6 ea egg yolks, store the whites in a zip lock bag and freeze
- 150 gm unsalted butter, diced, room temperature
- Place the flour, sugar, salt and yeast into the bowl of an electric mixer and ensure the dough hook attachment is fitted.
- Gently warm the milk, either on the stove top, or microwave.
- With the mixer on low speed add yolks and milk to flour and mix on low until combined. Once combined, turn speed up to high and ‘knead’ for another 10 minutes.
- After 10 minutes of kneading reduce speed and add small cubes of butter, making sure each cube is incorporated before the next addition.
- Transfer the dough to a large, clean bowl, wrap well with cling film and refrigerate overnight.
- Remove from the fridge, prepare a loaf tin by lining with baking parchment.
- Weigh the entire dough, divide into 3 portions, roll each portion into a nice ball with a smooth skin. Place gently into the loaf tin. Wrap the tin with cling film and place in a warm spot to prove / double in size.
- Pre-heat the oven to 180ºC
- Once the brioche has doubled in size, gently brush with a beaten egg
- Place in the middle of the oven and bake for approximately 25 minutes, or until the crust is a deep golden colour.
- Allow to cool for a few minutes then remove from the tin.
- Serve immediately with Lemon Curd or your favourite jam!
Notes – this will freeze well, and is also ah-mazing when used for French Toast.