So French and so delicious! One of The Sugar Breakup team is a great baker of breads, particularly of the French persuasion.
So when a delicious bread was needed for Sunday brunch, brioche was the only answer.
The thing that is different with this brioche recipe is that it rises in the fridge overnight so you can do the work the night before and pop it in the oven in the morning ready for brunch (or maybe lunch if it’s a lazy Sunday morning…)
- Makes: 1 loaf (approximately 12 slices)
- Oven temp: 200C
- Cook time: 15-20 minutes
- Pan size: standard loaf pan (approx. 21cm x 11cm)
2 large eggs whisked (room temperature)
2 tsp yeast
2 tbsp The Sugar Breakup Dextrose
½ cup warm milk
2 ½ (370g) bakers flour
1 tsp salt
Egg wash for glazing
- Cut butter into cubes, place on a plate and pop into the freezer.
- Warm the milk (just warm not hot), pour milk into a small bowl, add yeast and The Sugar Breakup Dextrose. Whisk to combine, set aside for 5-10 minutes til frothy.
- Combine flour and salt in a bowl, make a well in the middle, pour in eggs and milk yeast mixture. Mix to combine.
- Using a stand mixer with dough hooks knead the dough, as dough is kneading add cold cubed butter, 1 to 2 cubes at a time. Knead for 5-10 minutes
- The finished dough will be sticky, glossy and malleable. Using buttered hands, knead into a smooth ball (no flour required)
- Place in a glass bowl, cover tightly with plastic wrap and place in fridge overnight to rise slowly.
- In the morning, punch down and place dough into a greased bread tin. Allow to rise in a 40C oven until it doubles. This may take a couple of hours as the dough has to ‘wake up’ after being in the fridge.
- After the dough has risen, remove from oven, brush with egg wash, turn up the over to 200C and bake for 15-20 minutes until golden
- Serve with crushed raspberries, they make a great alternative to jam
Ooh la la…
But what if you don’t have a mixer with dough hooks?
It can be a great joy to make bread by hand. After you have combined the ingredients place the dough on a lightly floured surface and begin kneading (if you haven’t kneaded dough before there are a lot of videos on youtube to show you how). As you knead add 1 to 2 cubes of butter at a time working in each addition before adding the next. Knead for about 10 minutes until the dough is sticky, glossy and malleable.
For Thermomix users this recipe is based on Tenina’s brioche recipe. A lot of thermomix baking converts really well with The Sugar Breakup Dextrose cup for cup or spoon for spoon.