Wednesday, January 26, 2011
Brioche (adapted from June 2010 Australian Gourmet Traveller Magazine)
(makes 1 loaf)
1 1/2tsp dried yeast
5 egg yolks at room temperature, lighly beaten
375gm plain flour, plus extra for dusting
30gm caster sugar plus extra for dusting
150gm butter, diced and softened, plus extra for greasing
Eggwash, for brushing
1) Warm milk in a small saucepan over low heat until lukewarm, Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes)
2) Whisk remaining milk with egg yolks in a bowl and set aside
3) Mix flour, sugar and a pinch of salt in the bowl of an electric mixer, fitted with dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes)
4) While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5) Transfer to a lightly buttered bowl, cover and stand until doubled in size (1 1/2-2 hours).
6) Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in a 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.)
7) Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8) Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack.
Posted by Private Kitchen Journey at 10:49 AM