This is the short version of Brioche.
Brioche:
1/2 cup (120mL) warm milk
1 tbsp honey
1 tbsp dry yeast
5 eggs + 1 egg yolk
1 tbsp vanilla extract or 3 tbsp vanilla sugar
1/4 cup (50g) sugar
4 cups (500g) flour
1 1/2 tsp salt
1 cup (250g) soft butter
Active yeast by combining warm milk, honey and dry yeast. Whisk in eggs, vanilla and sugar. Stir in flour and salt until you can't anymore and knead in as much flour as you can by hand before using a mixer with a dough hook. Knead about 5 minutes. Then slowly add butter, kneading 2-3 minutes between each addition, until all the butter is incorporated. Knead dough another 10 minutes until dough reaches a very smooth consistency. Allow to rise for 1 hour at room temperature. Knead until smooth again. Form into loaves. Traditionally, brioche is often braided or placed in balls into the loaf form. Place into greased loaf pans. Allow to rise another hour. Brush with egg wash. You can sprinkle with large grain sugar, if desired. Bake at 325°F or 160°C for 35-45 minutes or until top is golden brown.
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Негізгі бет Bread Baking: Brioche - French Buttery Sweet Bread
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