Prep 30 mins
Cook 20 mins
Full of carbilicious deliciousness :P
- 1 2⁄3 cups all-purpose flour
- 5 1⁄2 tablespoons butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon dry yeast
- 2 tablespoons fine sugar
- 1⁄3 cup warm 2% low-fat milk
- 1 pinch salt
- 1 egg yolk, for glaze
- In a bowl, mix the flour with the yeast, make a hole in the middle.
- Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.).
- Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is asborbed.
- Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
- Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
- Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
- Preheat the oven at 400°F.
- Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
- Place in the oven to bake for 10 min at 400 C, then reduce the heat to 350 F and bake for about 20 to 30 minute.
- Remove, unmold and let cool on a rack.
I ended up having to put in about 2 more cups of flour. Its was a batter not a dough. Its not a rich as a brioche should be so I don't recommend this recipe if that's what you're wanting. It is a good bread otherwise and I used it to make french toast which was awesome.
The baking time is too long and 10 minutes at 400 F browns the top, sides and bottom too much. I'd suggest 6 minutes at 400 F and 20 minutes at 350 F. Also, add a bit of water to the 'egg paint' so that it's less icky thick. Overall, a lovely textured bun with a pleasant, subtle taste.