Brioche for the 6.9L mixer
Buttery, soft and best enjoyed with a sweet or savoury spread.
Brioche for the 6.9L mixer
Buttery, soft and best enjoyed with a sweet or savoury spread.
Tools
Ingredients
500 ml full-fat milk, lukewarm
1 1/2 tbsp tbsps active dry yeast
200 g caster sugar
1 kg all-purpose flour
200 g unsalted butter, melted
6 eggs, room temperature
1 egg, to brush the brioche
75 g pearl sugar, optional
Step by step
This recipe makes 2 loaves of brioche.
Add the milk, yeast, caster sugar and 250 g of the flour to the bowl of the stand mixer fitted with the Wire Whip.
Mix on speed 2 for 1 minute. Cover the bowl with a clean, dry towel and let rest for 30 minutes until the mixture is bubbly.
Attach the Dough Hook to the stand mixer and add the melted butter to the milk mixture. Add the eggs and 250 g of the flour.
Mix on speed 1 until the dough is well combined, add the rest of the flour one cup at a time.
Knead the dough for at least 5 minutes until it becomes elastic. Cover the bowl with a towel and let rest for 1 hour.
Gently push down the dough in the bowl and pour it out onto a floured surface. Cut the dough in half and cut each half in 3 parts.
Roll out the 3 parts into ropes and braid them. Place the brioches on a baking tray lined with baking paper. Tuck the ends of the braid in and let the brioches rest for 30 minutes.
Brush the 2 loaves with egg wash (1 beaten egg + 1 tablespoon of water) and sprinkle the pearl sugar onto the bread.
Bake for 30 minutes in a 180°C preheated oven. Let cool on a wire rack.
