Ingredients

• 300 g - white bread flour or plain Flour
• 1 tsp - dried yeast
• 2 - eggs
• 50 ml - warm milk
• 150 g - butter (softened)
• 1 tsp - salt
• 1/2 tbsp - sugar
• For the glaze:
• 1 - egg yolk
• 1 tbsp - milk

How to Make Brioche

• Sift the flour in a large bowl. Add dried yeast, salt and sugar mix it well.
• Make a well in the centre, add the eggs and warm milk, knead it to make a dough. Now add the softened butter and mix well into the dough.
• Form the dough like a neat ball, cover with a cling film and leave it to rise for 1 to 2 hours or until doubled in bulk. Knock the air back, knead it again. Keep it in the refrigerator for overnight. The next day, take it outside one hour before baking.
• Either shape it into 1 big loaf or divide it between 12 mini brioche forms. You can also use muffin tray with paper cups.
• After shaping, cover with a cling film and leave it to rise for another 1 to 2 hours until it reaches the top of the mould, brush the brioche with half of the glaze.
• Preheat the oven to 230 degree Celsius; brush the brioche with remaining half of the glaze. Bake it in the preheated oven for 10 minutes.
• Reduce the oven temperature to 190 degree Celsius and bake it for another 20 to 25 minutes or until golden brown on top.
• Leave it in the wire rack to cool, serve the bread warm with your favourite jam and cream.
• Recipe courtesy: Taste of Pearl City