- 14 gm yeast
- 80 ml warm milk
- 3 tbsp caster sugar
- 600 gm plain flour
- 1 tsp fine salt
- 5 eggs, beaten
- 225 gm butter, cubed
- 1 egg, beaten for egg wash
- 1Whisk yeast, milk and 1 tbsp caster sugar in a small bowl until yeast dissolves. Cover; stand in a warm place until mixture is frothy (10-15 minutes).
- 2Mix plain flour, fine salt and 2 tbsp caster sugar in the bowl of an electric mixer, fitted with a dough hook, until just combined. Make a well in the centre then add yeast mixture and beaten egg; mix on medium until a smooth dough forms (4-5 minutes).
- 3While mixing, gradually add butter, one-third at a time, and beat until dough is elastic and pulls away from sides of bowl (8-10 minutes). Transfer to a lightly greased bowl, cover and refrigerate overnight.
- 4Preheat oven to 180°C fan-forced. Remove dough from fridge, divide into three equal portions; roll each portion into a 45cm length. Place dough lengths on a large, greased oven tray; cross lengths over and under each other to form a plait. Cover; stand in a cool place for 1 hour or until dough has nearly doubled in size.
- 5Brush plait with extra beaten egg; sprinkle with extra sugar. Bake brioche for 10 minutes. Reduce heat to 160°C; bake for a further 20 minutes or until golden and bread sounds hollow when tapped. Serve warm with your choice of jam or marmalade.
Use the brioche dough straight from the fridge when plaiting so it
holds its shape.Plan ahead – brioche requires time for proofing and rising, so
it's essential to plan accordingly. The dough needs ample time to develop flavour and achieve the desired lightness. Brioche relies on just a few key ingredients so make sure they are excellent quality. Brioche can be stored in an airtight container for up to 2 days or frozen for up to 3 months.