BRIOCHE

Haven't made brioche for years, and today being a bit of a flat indoor type of a day, thought I'd

marshall the troops (i.e. the Kids) and we would have a go and see what transpired.




INGREDIENTS

700 Gms Bakers Flour

60 Gms Granulated Sugar
10 Gms Salt

35 Gms Dried Yeast

45 Gms Milk Powder

100 Mls Water (37 C)

300 Gms Eggs

300 Gms Butter

Sieve dry ingredients together.

Lightly beat eggs, add warm water, and then stir in yeast.

Make a well in the centre of the dry ingredients and pour

in the egg and yeast mixture.

Gradually incorporate the flour to form a dough and then knead until

smooth and clear.

Set aside and allow to double in size,

Knock the dough back and then start to incorporate the

softened butter, mixing until clear. (Lightly dusting the dough

with flour occaisonally will assist in incorporating the butter)

Allow to relax for approx 20 minutes and then portion and form

into desired rolls, scrolls, or loaves etc.

Allow to prove until doubled in size.

Bake at 230C (conventional oven) or 210C (fan forced)

until golden brown.

(In my oven which I think is on the hot side the little rolls took 18

minutes and the loaf took approx 30 minutes.)

 

 In the scheme of things this is not a cheap recipe,

(for home cooked), but the flavour and texture
 is excellent, rich and buttery.
Toasted or plain, spread with a little butter and
some good quality conserve or jam it is simply
delicious.
You can take my word for that or better still,
why not give it a go and see for yourself.
Bon Apetit!! and good cooking.