500g bread flour
10g fresh yeast
15g salt
50g sugar
200g butter
5 eggs room temp
50ml warm milk
Mix using the planetary mixer with a dough hook, placing the flour, salt, sugar eggs, milk into the machine bowl and mixing for 5 minutes on slow. Then mix on a medium speed, adding the butter until the dough pulls away from side.
Place into a bowl to prove for 60-90 minutes.
Knock back the dough and scale each piece into 4 equal pieces. Roll them and place one at a time into the brioche mould. Prove for 60-90 minutes with egg yolk wash and then bake at 180c for 20 minutes until golden.
Leave to cool in the mould for ten minutes, then turn out and serve with some lovely honey & butter.
500g bread flour
10g fresh yeast
15g salt
50g sugar
200g butter
5 eggs room temp
50ml warm milk
Mix using the planetary mixer with a dough hook, placing the flour, salt, sugar eggs, milk into the machine bowl and mixing for 5 minutes on slow. Then mix on a medium speed, adding the butter until the dough pulls away from side.
Place into a bowl to prove for 60-90 minutes.
Knock back the dough and scale each piece into 4 equal pieces. Roll them and place one at a time into the brioche mould. Prove for 60-90 minutes with egg yolk wash and then bake at 180c for 20 minutes until golden.
Leave to cool in the mould for ten minutes, then turn out and serve with some lovely honey & butter.
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