Brioche

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Brioche is a highly enriched French bread, whose high egg and butter content give it what is seen as a rich and tender crumb. It has a dark, golden, and flaky crust from an [[egg wash]] applied before and after proofing.

Ingredients

Dough

• 3 teaspoons dried active yeast
• 420 g strong white flour
• 3 tablespoons sugar
• 100 g butter
• 1 teaspoon salt
• 3 medium eggs
• 70 ml milk

Egg wash

• 1 beaten egg

Mise en place

• Preheat your oven to 200° C (400° F - gas 6).

Method

1. Add the ingredients to your breadmaker in the above order.
2. Set to your breadmaker to Basic Dough (no bake) setting.
3. Place the dough in a greased bowl, cover and leave to rest in a refrigerator for 30 minutes.
4. Dust a worktop with flour and divide the dough into 12 equal portions.
5. From each portion make two balls, one large, one small.Place each large ball into a greased brioche or muffin cup, dimple the top with a floured thumb and place the small ball into the indent.
6. Cover and leave to rise in a warm place (30° C) for 30 minutes.
7. Brush with a beaten egg.
8. Bake for 10 to 15 minutes until golden brown.