Easy brioche
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 20 minutes
- Total time 1 hour 50 minutes
- Servings 12 portions
- 80 g unsalted butter, softened, plus extra for greasing
- 30 g white sugar
- 330 g milk
- 3 tsp dried instant yeast
- 650 g baker's flour, plus extra for dusting
- 1 egg
- 1 tsp salt
- per 1 portion
- Calories 1204.2 kJ / 286.7 kcal
- Protein 8.1 g
- Carbohydrates 43.9 g
- Fat 8.3 g
- Saturated Fat 4.9 g
- Fibre 2.3 g
- Sodium 208.5 mg
Preparation
- Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside (see Tips).
- Place sugar, milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.
- Add butter, flour, egg and salt and mix 10 sec/speed 7, then knead Dough mode/3 min.
- Transfer dough onto a silicone bread mat or a lightly floured work surface and shape into a ball. Place dough into a large bowl, cover with a kitchen towel and prove in a warm place for 30 minutes.
- Preheat oven to 200°C. Place dough into prepared tin or shape as desired. Cover and allow dough to prove in a warm place for 30 minutes.
- Glaze bread with an egg wash (optional - see Tips) and bake for 25-30 minutes (200°C) or until golden brown. Serve warm or allow to cool completely before slicing and serving.
Tips & Tricks
- Instead of using a loaf tin, you can shape dough into a scroll, cob, plait, wreath or free form loaf. Bake on a lined baking tray as per recipe.
- To make an egg wash, whisk 1 egg with 1-2 teaspoons milk.
Variation
- Sweet brioche: increase sugar to 130 g and divide dough into 12 equal pieces. Shape portions into buns, then place onto prepared baking tray and bake for 20 minutes (200°C).
