Happy Valentine’s Day everyone! I hope your day is filled with love and chocolate. As my inaugural KitchenAid bake, I knew I wanted to do something special. Something new, and something that would definitely be somewhat of a push for me. So I opted for brioche as it has a reputation for being tricky (and very, very sticky.)
One of my favourite things about brioche is that even when it goes stale it’s tasty. I almost relish it going off so that I can make super tasty French toast. (Although it’s a toss up for me about what makes better french toast: challah or brioche. What do you think? But really, why pick? It’s like picking a favourite child.)
I’ve been having #bakeoffbakealong link up withdrawals. If I hosted a non-Bake Off themed baking link up would you be interested in joining in? (Monthly as opposed to the weekly Bake Off posts.)
- 125 mL milk
- 3 tablespoons of sugar
- 2 1/2 teaspoons of yeast
- 4 eggs (room temperature)
- 500 g of flour
- 2 teaspoons of salt
- 175 g butter, cubed and room temperature
- 1 egg for washing
- jam, butter and nutella for spreading on slices, if you desire.
- First, gently warm your milk. I whisked mine briskly on the stove for about 2 minutes. Don't let it get hot or it will kill the yeast. If you have a microwave, pop it in there for a few seconds at a time until it's warm.
- Pour your milk, yeast and sugar into a large bowl. Give it a quick stir and then let it stand for 5 minutes or until it gets quite frothy.
- Then beat in your eggs. Next alternate mixing in your flour and salt until it's all been thoroughly incorporated.
- Then add your butter in piece by piece, scraping down the bowl as you go. In a stand mixer with your dough hook, let it knead for about 5 minutes. While your dough is mixing away, butter a large bowl.
- Your dough will be ready when it starts pulling up and away from the edges. Put it into your buttered bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours. Then put it in your refrigerator for 12 hours (or overnight).
- The next day, take it out of the fridge and bring it back up to room temperature. Divide it up into your loaf tins by making small balls - I usually fit 5 or 6 balls per tin, cover them and let them rise for 2 hours.
- Preheat your oven to 180 C. Thoroughly beat one egg and brush the top of your loaves with your egg wash. Bake your brioche for 40-45 minutes.
Do you love brioche as much as I do? Any interest in the baking link up that I mentioned above? It’s been such a joy hosting the link up for the past few years!