Buttery breakfast brioche

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Crumble the yeast into the milk and dissolve in a tall bowl with 1 teaspoon of sugar while stirring. Leave in a warm place for about 10 minutes.

2. 2

   Place 750 g flour, 5 tablespoons sugar, vanilla sugar, 1 pinch of salt, 1 egg and 225 g butter in a bowl. Add yeast milk and knead everything for about 3 minutes with the dough hooks of the mixer. Then knead for another 2-3 minutes with your hands to a smooth dough.

3. 3

   Cover and leave to rise in a warm place for about 45 minutes.

4. 4

   Grease a box mould (approx. 30 cm long; approx. 2.8 l capacity) and dust with flour. Form the dough into a roll on a floured work surface, divide into 4 equally sized pieces. Form dough pieces into balls and place them next to each other in the box mould.

5. 5

   Cut each ball of dough lengthwise to a depth of about 1/2 cm. Cover and leave to rise again for about 1 hour.

6. 6

   Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Whisk egg yolk and 3 tablespoons of water. Spread the brioche with it. Bake in the hot oven on the lowest shelf for about 15 minutes. Turn down the temperature (electric oven: 175°C/circulating air: 150°C/gas: level 2).

7. 7

   Cover with aluminium foil and continue baking for about 45 minutes.

8. 8

   Remove the brioche and let it cool on a cake rack covered with a tea towel for 20-30 minutes. Then turn out of the tin, turn over and let cool covered. Serve with butter and jam.