Brioche
Ingredients
200ml milk
500g flour
80g sugar
80g softened butter
20g live yeast or 1 paquet (7g) of dried yeast
2 eggs + 1 egg
1 tsp salt
Method:
Quantity for 2 brioches or a very large one. Beat 2 eggs with the milk, sugar and salt then pour the flour and finally the yeast (as it is if the yeast is fresh/live or diluted in a little warm milk if dried. However, this is optional, the yeast does not need to be diluted to activate). Mix well for 10 minutes.
Incorporate the soft butter cut into pieces and knead slowly (about 7 minutes in a robot) until a soft dough is obtained. Stop kneading as soon as the butter is well incorporated, do not overmix or you risk overheating the butter and you will end up with a compact brioche.
The dough should be very smooth, flexible and elastic. Is the dough sticky? Too soft? It's normal ! Do not add flour. This is how it should be! The stickier the dough, the more the brioche will be airy.
Leave to rise, for at least 1.5 to 2 hours, remembering to punch the dough after the first rise. The ideal: 30 minutes at room temperature + 1h30 or more (one night in the ideal - which I prefer) in a filmed bowl. A long rise allows the dough to develop well.
When the leavening is finished, punch the dough to take the air out, spread the dough then fold and shape your brioche(s). Let rise again covered in a warm place, for 45 minutes to
1 hour depending on the temperature of the room.Brush the top of your brioche(s) with the yolk of the remaining egg. Sprinkle with granulated sugar and bake for about 25-30 minutes at 180°C or 10 to 15 minutes for the little brioches.
Gourmet advice: I use this recipe as a base. You can add a flavour (vanilla, lemon zest, orange, orange blossom ...) and/or dried fruit, chocolate chips, etc.
