Brioche!!

I wanted to get this recipe in while my house still smells like a patisserie.This recipe is not for the beginner or the cook who likes a short cut. You have to begin the night before as the dough requires refrigeration overnight. It also takes one entire 250 gram block of unsalted butter. Don't even try to make a light version of this as you really are kidding yourself if you think there is a diet version of this exquisite bread.As I like the process of making food, this recipe pushed all my buttons.

The butter isn't mixed in until the dough has already been made. It will be a major pain in the neck, you'll have to have a good sized working space that is scrupulously clean, but this method results in fabulous brioche that you would not be ashamed to present to the snobbiest of food snobs. I have a lightweight electric beater and I know the old motor would go so I do this by hand. You can always TRY using that expensive mixer that you have gathering stylish dust in the corner or your kitchen. I don't have one so you'll have to let me know if it works.

This recipe makes two loaves

400 grams white flour
50 ml milk1 packet of dry yeast
4 large egg PLUS three yolks50 grams sugar
1 teaspoon salt
250 grams unsalted butter

The night (or even day) before you need to bake the dough:Pour milk into a glass measuring jug and heat it in the microwave until it is boiling. Remove milk from microwave and set aside to cool for a few minutes (you may need to top it up with more milk so that you have exactly 50 ml). When it is no longer scalding hot, stir the yeast into the milk.

Measure out 400 grams of flour. Steal two tablespoons of flour from the bowl and add it into the milk and yeast mixture and stir until it is a smooth paste. Cover the measuring jug with a small plate and let it prove for 30 minutes.
Cut the 250 gram block of butter into cubes. I separated the cubes onto a dinner plate so that they'd soften better. As it is still cold in the kitchen I will confess to popping the plate with the butter cubes into the microwave for 10 seconds. This softened but not melted the butter. I could pick up the butter cubes very gently.

Once that has started to get active, beat the eggs, yolks, sugar and salt together in a mixing bowl, and add in the yeast milk paste. I used my electric hand mixer for this to get it blended nicely. Add in the rest of the flour and stir it until a rough dough has formed. Then cover the bowl and leave it alone for another 30 minutes. That's right, don't knead it. It's too sticky anyway.

Before you start the next step is recommended that you fill the sink or washing up bowl with warm soapy water. You'll be so glad you did this in a few minutes.

Now for the messy part. Have a scraper or rubber spatula handy. Scrape the sticky dough out onto your clean (NO flour) work surface. You are now going to blend the butter into the dough. Start working the butter piece by piece into the dough with your hands. Stretch it out and flop the dough back on itself adding in a cube of butter from time to time. You'll have to use the scraper to keep all the dough in the one area unless you're a very tidy person. Stretching the dough back and forth until all the butter has been mashed into the dough. When there are no more lumps, scrape the dough back into a bowl and go wash your hands. Now cover the bowl with cling film and place it in the refrigerator. The dough can be refrigerated for up to two days before baking.

Baking:
Butter two loaf tins. Divide the dough into two and shape each half into a cylinder. OR if you prefer, roll it into a ball and put the ball on a buttered baking tray. It's your call. I did one ball and one loaf. I floured the work surface VERY lightly to get the dough into the shapes I wanted. Once in the tin (or baking tray) cover with a clean cloth and set somewhere to rise for a couple of hours or until doubled in height. Heat the oven to 220 C - brush the top with beaten egg and bake for 15 minutes. I garnished mine with sugar crystals. Reduce the heat to 180 C and continue baking for 20 more minutes or until your loaves have the wonderful golden brown of a real brioche.
Remove from the tin or baking tray and place on a cooling rack. How long will you wait until you slice into it? I could only wait 10 minutes.Congratulations! You've just made brioche! Doesn't it smell great?! It tastes even better!!