Brioche

A french classic that will never get old. Who does not like a freshly baked, super soft piece of Brioche? I like to pull it apart when it is still warm. But you can also cut it in slices (if your brioche lasts longer than a day, toast your slice , that makes it even better) and spread Jam or also hearty stuff on it, like german Leberwurst or french Paté.

Brioche

for a small, rectangular mould, about 20x10x10 cm

ingredients

250g flour
3 eggs, size L (you will need125g plus the rest for the egg wash))
75ml milk
25g sugar
1/2 tsp salt
8g fresh yeast
120g butter, room temperature

steps

Beat the 3 eggs with a fork, then weigh 125g. Keep the rest in the fridge (you will need it for the egg wash).

In a small bowl, mix together milk and yeast. In the bowl of your electric mixer, add flour, 125g egg, sugar, salt, milk and yeast. Kneed with the hook for about 10 minutes on medium speed. Add the butter and kneed again for about 5 minutes, until the butter is well incorporated.

Leave the dough in the bowl, cover with plastic and let it rise for about 30 minutes. Then transfer it to a lightly oiled (for not sticking) bowl, cover with foil and let it rest in the fridge overnight.

Butter your mould.

Lighty flour your work surface. Take the dough out of the bowl, and cut it in 3 pieces. Form each piece into a ball with a smooth surface. Place the 3 balls in the mould next to each other and let it rest for about 1-2 hours, until the size has doubled.

Brush with egg wash and bake at 170°C for about 40-45 minutes until golden brown.