brioche

Imagine a sunny sunday morning with the smell of mouthwatering hot butter tickling your nostrils.

Imagine the smiles and yums ...

You are in the world of homemade fresh & warm brioche, it is a long way to come but so much rewarding you'll never regret the time spent !

Yields : 1 big brioche

Here's what we need :

250g flour, 200g butter at room temperature, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon active dry yeast (or 10g fresh yeast), 3 eggs, 1 tablespoon warm milk, 1 tablespoon warm water.
2 1/2 hours + 1 night + 1 1/2 hour

Here's what we do :
In a glass dissolve yeast in warm water until creamy.

In a small bowl, dissolve salt & sugar in warm milk.

Pour flour in a large bowl & make a well in the center.

Pour the yeast & stir with a bit of flour.

Add 2 eggs & pour the warm milk (not on the yeast) & stir with a bit of flour.

Add the 3rd egg.

Beat well until the dough has pulled together.

Then work on a slightly floured surface and knead for 10 to 15 minutes : to incorporate maximum air take the dough in one hand high & smash it on the surface.

Incorporate the butter in 3 or 4 times.

Put the dough back in the bowl & cover with a clean cloth.

Let it rise in a warm place for 2 hours (it must double up).

Deflat the dough with your fist a few times (until it is back to normal size).

Let it rest all night in your fridge.

In the morning :

Put the dough in the mould of your choice & allow to rise for 1 hour in a warm place.

Preheat your oven at 392°F.

Bake for 25 / 30 minutes (check with the tip of knife).
                                                                                                
                                                                                                                            Relax, savour & share!