Something that i terribly miss in Australia is going to the bakery close by and get fresh breads and pastry in the morning. That is the reason why i decided to start making my own. Also because it's delicious fresh baked! The secret for a good brioche is the butter, a good quality butter can make a bad brioche dough good.
- 500 g. flour
- 25 g. fresh yeast
- 6 eggs
- 250 g. butter, at room temperature
- 2 tsp. salt
- 70 g. sugar, depending on how sweet you like it
- 60 g. half-and-half, tepid
- 1 egg + 1 tbsp milk, for egg wash
- In a bowl, mix the yeast with the half-and-half. Add sugar, flour and salt. Blend well. It will be dry! Then add the eggs. It should be very sticky.
- Add the butter, a few cubes at a time and knead into the dough. You'll probably need some extra flour every now and again, and don't worry about adding too much! It may be dry, but the butter will absorb the flour as you knead. Knead until the dough is elastic.
- Put dough back into bowl, cover, and let rise until doubled at room temperature. Then leave in fridge overnight, or at least for 12 hours.
- Divide the dough into 20 balls of dough à 50 gram each. You have to shape the balls quickly, so the dough doesn't warm up. If it does though, just place it in the fridge for a few minutes and continue :)
- Let rise for two hours. Preheat the oven to 200°C. Glaze with the egg wash. Make sure you only glaze a little; too much egg wash will hinder rising! Bake in oven for about 12 minutes, or until they're all golden and lovely!