Perfect for breakfast. Best fresh, or with jam/honey.
Recipe found on aline-made.com.
- 15 g fresh yeast
- 60 ml milk
- 30 g sugar
- 3 eggs
- 320 g flour
- 1 tsp salt
- 112 g butter
- 1 beaten egg (for brushing)
Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the three eggs until well combined.
Place the flour and salt in a bowl. Add the egg mixture and knead (by hand or a stand mixer) for 5 minutes. Add the butter in pieces and knead for another 15 minutes.
Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-12 hours ➝ makes the brioche soft & airy.
Take the dough out of the fridge, divide into five pieces, and fold each one into a log. Place them in a greased loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature.
Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30 minutes until brown.
Allow the brioche to cool down before slicing.
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