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From the pantry

Brioche for the 6.9L mixer

Buttery, soft and best enjoyed with a sweet or savoury spread.

Start cooking

Tools

Details

8

Ingredients

10

Steps

Time

120'

Prep

30'

Cooking

150'

Total

Ingredients

  • 500 mlfull-fat milk, lukewarm
  • 1 1/2 tablespoonstablespoons active dry yeast
  • 200 gcaster sugar
  • 1 kgall-purpose flour
  • 200 gunsalted butter, melted
  • 6eggs, room temperature
  • 1egg, to brush the brioche
  • 75 gpearl sugar, optional
Make it now
  • Step 0

    This recipe makes 2 loaves of brioche.

  • Step 1

    Add the milk, yeast, caster sugar and 250 g of the flour to the bowl of the stand mixer fitted with the Wire Whip.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Mix on speed 1 until the dough is well combined, add the rest of the flour one cup at a time.

  • Step 5

    Knead the dough for at least 5 minutes until it becomes elastic. Cover the bowl with a towel and let rest for 1 hour.

  • Step 6

    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.

  • Step 7

    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.

  • Step 8

    Brush the 2 loaves with egg wash (1 beaten egg + 1 tablespoon of water) and sprinkle the pearl sugar onto the bread.

  • Step 9

    Bake for 30 minutes in a 180°C preheated oven. Let cool on a wire rack.

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Brioche for the 6.9L mixer

Step 0

This recipe makes 2 loaves of brioche.

Step 1

Add the milk, yeast, caster sugar and 250 g of the flour to the bowl of the stand mixer fitted with the Wire Whip.

Step 2

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.

Step 3

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.

Step 4

Mix on speed 1 until the dough is well combined, add the rest of the flour one cup at a time.

Step 5

Knead the dough for at least 5 minutes until it becomes elastic. Cover the bowl with a towel and let rest for 1 hour.

Step 6

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.

Step 7

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.

Step 8

Brush the 2 loaves with egg wash (1 beaten egg + 1 tablespoon of water) and sprinkle the pearl sugar onto the bread.

Step 9

Bake for 30 minutes in a 180°C preheated oven. Let cool on a wire rack.

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