For this recipe you will need:
- 200ml milk
- 2 eggs
- 125 g Échiré unsalted butter
- 1 tablespoon of salt
- 300g flour
- 80g sugar
- 20 g dehydrated baker’s yeast
- Using a food processor, beat the eggs, milk, sugar and salt then pour in the flour and finally the yeast. (If you knead by hand, count about twenty minutes)
- Then add the soft butter cut into pieces and knead until you obtain a smooth paste. The dough should be very smooth, soft and elastic.
- In a bowl, let the dough rise for 1h30 to 2 hours minimum.
- Remember to degas the dough by turning the dough using the palm of your hand. (This is to release the gas that was formed by the action of the yeast and caused the dough to rise).
- Place the brioche dough in cling film for 10 minutes in the freezer, to stop the action of the yeast and make it easier to work with (if you don’t have a freezer, place it in the fridge, but at least one hour).
- Take the dough out of the freezer (or fridge) and divide it into about 8 pieces.
- Flour your work surface and make homogeneous balls.
- Place the balls in two rows of four in a cake tin (grease it with oil or butter if it is not non-stick).
- Let the dough rise for about 2 hours, avoiding drafts.
- Preheat your oven to 170°C convection heat.
- Beat the egg for the glaze and brush the top of the brioche with a brush without crushing it, so as not to make it fall.
- Bake for 25 minutes, watching the cooking.
For chocolate lovers, accompany your brioche with a spread.
An excellent butter brioche!