BRIOCHE
Categories Bread Food Processor Mixer Brunch Side Bake Bastille Day Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 small loaves
Number Of Ingredients 8
Steps:
- To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.
- Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.
- Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.
- The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
- Preheat the oven to 400°F. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.
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