Brioche is a French classic bread, usually served for breakfast. The reason after its buttery softness is due to its enrichment with butter, sugar and eggs. Piyali calls them “My Pillowy Soft melt in mouth Brioche buns” and according to her the only key to making perfect brioche is to have patience.. it takes long but the buttery soft beauties are completely worth of that!…go ahead try it!! Do note – she has made these without adding any sugar.
225 gms of strong white flour
7 gms dry yeast
100 gms of butter at room temperature
20 gms castor sugar( now I completely omitted this)
4 gms salt
About 70 ml warm full fat milk
1 egg beaten for the egg wash
A stand mixer or hand mixer with dough hook attachment is a must because this dough is sloppy, wet and difficult to work with.
Take all the flour in the bowl. Add salt on one side and dry yeast on another side.
Mix with the flour separately and then mix all together.
Now add sugar, milk and eggs and start your mixer at medium to high speed till everything is blended and you get a very wet dough. ( about 5 minutes)
Now add butter. Start the mixer again and continue for another 5 to 10 minutes till butter is well incorporated, gluten has developed and the dough has a shiny appearance.
Scrape the dough out into a floured bowl. Cover with a cling film and keep it in the fridge overnight or for at least 12 hours.
The dough will continue to rise but due to the slow rise, the yeast will impart a fantastic flavour to the dough.
Take the dough out of the fridge. Punch it down and roll it out into a rectangle using your hands.
Fold it on itself to make an oblong roll.
Divide it into portions of your choice of size.
Shape them into a ball or an mini oblong rolls and keep them on a baking tray.
Make few cuts on the top.
Cover and let it rest for 2-3 hours.
Brush them with egg wash with the help of a brush.
Bake at a pre heated oven at 180 degrees for 20-25 mins.
Enjoy with a hot cup of coffee. You can also apply some marmalade or jam and savour them!
– Courtesy Piyali Roychowdhury