Makes 2 loafs
For the Brioche
80 ml (1/3 cup) milk
50 g (¼ cup) Huletts White Sugar
10 ml (2 t) dried active yeast
450 g (3¾ cups) white bread flour
5 ml (1 t) salt
5 extra large eggs, beaten
300 g unsalted butter, softened
1 extra large egg, beaten with 5 ml (1 t) milk, to glaze
2 x 900 g loaf tins, greased with melted butter, chilled and dusted with flour
- In a saucepan, scald the milk until just boiling; leave to cool until lukewarm.
- Mix 10 ml (2 t) of the lukewarm milk, 5 ml (1 t) of the sugar and the yeast until you have a smooth, creamy paste.
- Mix the flour with the remaining sugar and the salt in a large bowl, making a well in the centre.
- Add the beaten eggs, the creamed yeast and the rest of the milk, mixing until you have a very sticky dough. With the dough hook attachment of an electric mixer or whisk, work the dough until smooth but still very sticky. Cover with oiled clingfilm and leave for up to 3 hours in a warm place until doubled in size.
- With an electric mixer, beat the butter into the dough, a little at a time, until smooth and shiny. Scrape into a bowl and cover with oiled clingfilm, then leave to rise in the fridge overnight, or until doubled in size. At this point, the dough can be kept chilled for 24 hours before using.
- Divide the cold dough into 2 with floured hands and shape into 2 loaves or shapes of your desire.
- Transfer to the tins and cover with oiled cling film. Leave to rise in a cool place for 2 hours or until the dough has just puffed up over the edge of the tin.
- Preheat the oven to 190°C.
- Brush the loaves with the egg and milk mixture, being careful not to let the glaze run into the tin.
- Bake for 35 minutes, covering with foil halfway through, until golden brown and well risen.
- Remove from the tin and cool on a wire rack.
Left over brioche is delicious for bread and butter pudding.
Brioche dough can be twisted into any desired shape.